I believe it was here that I saw the instruction for making a plain white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for use as a quick, "grainless" sweetening for iced tea. I cannot find the thread within which this was discussed, and I'd like to make this to have on hand. All I remember about the method is only white sugar and water were combined, boiled and simmered for a spell, but I need the measurements and boil/simmer timing. Might someone repost the instructions, please?
I believe it was here that I saw the instruction for making a plain white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for
It's called "simple syrup" and a jillion recipes can be found on the net. Here's the first one under Google:
On Sat, 26 Jun 2004 16:30:23 -0700, [email hidden]
(Richard's ~JA~) said:
I believe it was here that I saw the instruction for making a plain white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for use as a quick, "grainless" sweetening for iced tea. I cannot find the thread within which this was discussed, and I'd like to make this to have on hand. All I remember about the method is only white sugar and water were combined, boiled and simmered for a spell, but I need the measurements and boil/simmer timing. Might someone repost the instructions, please?
just put a container of plain granulated sugar under the steam's faucet provided with any expresso machine (the one to make foamed cappuccino)...
I believe it was here that I saw the instruction for making a plain white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for
It's called "simple syrup" and a jillion recipes can be found on the net. Here's the first one under Google:
Many, many years ago, I worked in a kitchen that prepared food for about 500 people each day.
Early one morning, the baker asked that I help him by making about 50 gallons of simple syrup. As he instructed, I filled a huge container with sugar. I then started to fill another (of the same size) with water, but the baker quickly intervened. He showed me that I could simply pour about a quart of hot water into the center of the sugar and then stir until all the sugar dissolved. It took a while, but well more than a hundred pounds of sugar eventually dissolved in that very modest amount of water...
"notbob" <[email hidden]> wrote in message news:_toDc.102058$Hg2.40932@attbi_s04...
Quoted message said:
Richard's ~JA~ said:
I believe it was here that I saw the instruction for making a plain white sugar syrup that comes to a rather thick consistency, that does not tend toward crystals, and that can be stored in the refrigerator for
It's called "simple syrup" and a jillion recipes can be found on the net. Here's the first one under Google:
It's called "simple syrup" and a jillion recipes can be found on the net. Here's the first one under Google: cooksrecipes.comsimple syrup forOpen ↗ iced-tea-recipe.html
"Mark Thorson" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
notbob said:
Hey, even I was educated. I've never run across this version with corn syrup. So, be a contributer and get back to us on how you like it. 🙂
Because corn syrup is an invert sugar, it will [censored] crystallization. The tendency toward crystallization is strongest in a pure sucrose syrup, and reduced when some of the sugar is in the form of simple sugars.
But corn syrup does not taste as good as cane sugar. Never had any problems with crystallization so I'm sticking with good taste.
Corn syrup is good for sweetening wine, though, if you are a home brewer/vintner. Ed [email hidden] pages.cthome.netedhomeOpen ↗
