Does boiling ruin simple syrup - Tiki Drinks and Food

CAA Chip and Andy Member Corner table, Molokai Lounge, Mai-Kai. Joined: Jul 13, 2004 Posts: 2277	CAA Chip and Andy Posted posted on Sat, May 8, 2010 6:08 AM If your making bar (simple) syrup you don't even need the stove. 1 part water, 1 part sugar, shake vigorously until the sugar is dissolved. Done. If your making Rock Candy syrup (2:1 or 3:1) then you need the heat to basically 'force' the sugar into the water. And it takes more heat to get there. Boiling is not a bad thing and not something that should be feared. What you dont want to do is let it boil for very long. Put the heat to it, bring it to a boil, turn the heat down and do the simmer thing until you get to where your going. The few minutes past your mark are not going to ruin your batch unless it is a very small batch. Unless your aiming for that caramel note in your syrup. Then you need to be a full boil for five to fifteen minutes and I highly suggest you use a thermometer to not go all the way to the candy stage.

If your making bar (simple) syrup you don't even need the stove.

1 part water, 1 part sugar, shake vigorously until the sugar is dissolved. Done.

If your making Rock Candy syrup (2:1 or 3:1) then you need the heat to basically 'force' the sugar into the water. And it takes more heat to get there.

Boiling is not a bad thing and not something that should be feared. What you dont want to do is let it boil for very long**. Put the heat to it, bring it to a boil, turn the heat down and do the simmer thing until you get to where your going. The few minutes past your mark are not going to ruin your batch unless it is a very small batch.

** Unless your aiming for that caramel note in your syrup. Then you need to be a full boil for five to fifteen minutes and I highly suggest you use a thermometer to not go all the way to the candy stage.

Post #528791 by Chip and Andy on Sat, May 8, 2010 6:08 AM