How To Make Rock Candy Syrup - Tiki Drinks and Food

M Martiki-bird Tiki Socialite Kurume, Japan Joined: Mar 23, 2007 Posts: 140	M Martiki-bird Posted posted on Mon, Feb 25, 2008 9:48 AM On 2008-02-25 06:37, The Gnomon wrote: On 2008-02-25 06:21, kleptic wrote: on another note, somebody said something about adding a little lemon juice. does that stop the rock candy from forming completely or what? I was curious what kind of things people put in besides water and sugar to keep really unstable batches from turning into bricks. Candy makers use acidity to make their candy soft. The acidity inhibits the formation of crystals. Yay! Candymaking! Finally, something I can contribute to. Adding some form of acid to sugar syrup creates an invert syrup. In candymaking, invert syrup is really only used in soft fillings or soft candies (like York Peppermint Patties or fondants). Invert syrups are used when moisture retention is key. Bakers more regularly use simple or inverted syrups, and there are different formulas depending on what result is deired. (I’ll put the ratios at the end of this post.) Anyway, back to the acid thing: Sugar (sucrose) is a disaccharide (I hope I spelled that right), the two parts being dextrose and fructose. When you add heat to a mixture of water and sugar, a chemical reaction process called "hydrolysis" begins break down the sucrose into dextrose and fructose (dextrose is a humectant-it binds easily with water.) The end result will be a relatively stable solution of nearly equal dextrose:fructose proportions. Over time, water evaporates and the dextrose and fructose recombine as new sucrose crystals. How quickly this happens (and how large the crystals are) depends on how disproportionate the ratio is and how much water is available. From my breadmaking days: Adding a pinch of citric acid, ascorbic acid, cream of tarter or a couple of dashes of lemon juice to your water/sugar/heat formula starts the "acid hydrolysis" process. The acid acts as a catalyst and speeds up the conversion process. Flashback to chemistry 101: a catalyst is an agent that speeds up the chemical process, but doesn’t become part of the result. Hydrolysis the breakdown of a componant by water. There are tons of sites that explain this way better than I can. The result is a very stable syrup with an equal dextrose:fructose ratio. The equal ratio gives invert syrup the ability to attract and retain moisture (i.e. hygroscoptic properties) which helps prevent formation of sugar crystals. What the heck does this have to do with Rock Candy syrup? Well, if you want an unstable syrup, don't add the acid. Adding the acid halfway through the process won't work either as the end-result will have a funny taste. Random simple syrup stuff Simple syrup ratios (in order of viscosity) with some general use notes, but it’s not an all-inclusive list, so don’t view it as such. Hummingbird syrup 1 part sugar to 4 parts water For feeding the winged ones, or for very lightly swetened drinks such as water with a squeeze of lime. Glazing syrup 1 part sugar to 2 parts water For thinning icings, brushing on sponge cake; in compotes and desserts; some candy-making.* Basic simple syrup 1 part sugar to 1 part water For baking; some candies; candying fruit; as sweetener for beverages and mixed drinks; soda, liqueur and and wine making. Sorbet syrup (supersaturated syrup) 2 parts sugar to 1 part water For old-fashioned rock candy; sorbets and other iced confections; some baking; in beverages, syrups and liqueurs when a thick viscosity or higher atomic mass is needed (as in layered drinks). Basic syrup recipe Combine the water and sugar in a medium non-reactive saucepan (don’t use aluminum). Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary. If you are planning to add the pinch of acid to the syrup, be sure to allow the solution to boil for 20 minutes (covered) or so to complete the “acid hydrolysis” process. If you want the syrup to form rock crystals, use the sorbet syrup recipe, omit the acid but boil it uncoverd for 20 minutes. After it’s cooled slightly, “seed” it with some loose granules of sugar which will help encourage the crystal formation. Another option is to grow some rock candy crystals in a bottle, then add invert syrup for a pretty but stable bar presentation. Lastly, freshly prepared simple syrup right off the stove will result in 2nd or 3rd degree burns (as my hands will attest), so be careful! -Martiki-bird (gina)

On 2008-02-25 06:37, The Gnomon wrote:

On 2008-02-25 06:21, kleptic wrote:
on another note, somebody said something about adding a little lemon juice. does that stop the rock candy from forming completely or what? I was curious what kind of things people put in besides water and sugar to keep really unstable batches from turning into bricks.

Candy makers use acidity to make their candy soft. The acidity inhibits the formation of crystals.

Yay! Candymaking! Finally, something I can contribute to.

Adding some form of acid to sugar syrup creates an invert syrup. In candymaking, invert syrup is really only used in soft fillings or soft candies (like York Peppermint Patties or fondants). Invert syrups are used when moisture retention is key. Bakers more regularly use simple or inverted syrups, and there are different formulas depending on what result is deired. (I’ll put the ratios at the end of this post.)

Anyway, back to the acid thing: Sugar (sucrose) is a disaccharide (I hope I spelled that right), the two parts being dextrose and fructose. When you add heat to a mixture of water and sugar, a chemical reaction process called "hydrolysis" begins break down the sucrose into dextrose and fructose (dextrose is a humectant-it binds easily with water.) The end result will be a relatively stable solution of nearly equal dextrose:fructose proportions. Over time, water evaporates and the dextrose and fructose recombine as new sucrose crystals. How quickly this happens (and how large the crystals are) depends on how disproportionate the ratio is and how much water is available.

From my breadmaking days: Adding a pinch of citric acid, ascorbic acid, cream of tarter or a couple of dashes of lemon juice to your water/sugar/heat formula starts the "acid hydrolysis" process. The acid acts as a catalyst and speeds up the conversion process. Flashback to chemistry 101: a catalyst is an agent that speeds up the chemical process, but doesn’t become part of the result. Hydrolysis the breakdown of a componant by water. There are tons of sites that explain this way better than I can. The result is a very stable syrup with an equal dextrose:fructose ratio. The equal ratio gives invert syrup the ability to attract and retain moisture (i.e. hygroscoptic properties) which helps prevent formation of sugar crystals.

What the heck does this have to do with Rock Candy syrup? Well, if you want an unstable syrup, don't add the acid. Adding the acid halfway through the process won't work either as the end-result will have a funny taste.

Random simple syrup stuff
Simple syrup ratios (in order of viscosity) with some general use notes, but it’s not an all-inclusive list, so don’t view it as such.

Hummingbird syrup
1 part sugar to 4 parts water
For feeding the winged ones, or for very lightly swetened drinks such as water with a squeeze of lime.

Glazing syrup
1 part sugar to 2 parts water

For thinning icings, brushing on sponge cake; in compotes and desserts; some candy-making.*

Basic simple syrup
1 part sugar to 1 part water
For baking; some candies; candying fruit; as sweetener for beverages and mixed drinks; soda, liqueur and and wine making.

Sorbet syrup (supersaturated syrup)
2 parts sugar to 1 part water
For old-fashioned rock candy; sorbets and other iced confections; some baking; in beverages, syrups and liqueurs when a thick viscosity or higher atomic mass is needed (as in layered drinks).

Basic syrup recipe
Combine the water and sugar in a medium non-reactive saucepan (don’t use aluminum). Bring the mixture to a boil and let the sugar dissolve. Stirring is not necessary.

If you are planning to add the pinch of acid to the syrup, be sure to allow the solution to boil for 20 minutes (covered) or so to complete the “acid hydrolysis” process. If you want the syrup to form rock crystals, use the sorbet syrup recipe, omit the acid but boil it uncoverd for 20 minutes. After it’s cooled slightly, “seed” it with some loose granules of sugar which will help encourage the crystal formation. Another option is to grow some rock candy crystals in a bottle, then add invert syrup for a pretty but stable bar presentation.

Lastly, freshly prepared simple syrup right off the stove will result in 2nd or 3rd degree burns (as my hands will attest), so be careful!

-Martiki-bird (gina)

Post #363347 by Martiki-bird on Mon, Feb 25, 2008 9:48 AM