Post #528803 by Dapuma1 on Sat, May 8, 2010 7:34 AM

i thought stirring helped disappate the heat due to it being released from the mixture (at least in reducing for cooking/baking that is how it works) so that is good to know

i kept stirring it hoping not to see any particles, however i could even after about 30-40 min of low constant heat so i let it cool and put it in the fridge overnight and it is a cohesive syrup now, cant see any particles which is good

it tastes like sugar water and when sloshed around the measuring cup it will coat the sides but move pretty freely at room tempurature (i left a little in the measuring cup overnight to see the consistancy at room temp)

does that sound about right for simple syrup?

Does the heating process work better than the cold process?

For rock syrup is 2-1 or 3-1 the right measure for the beachbum's books?

Thanks for the help everyone...first time making syrup :)