Post #529398 by Martiki-bird on Tue, May 11, 2010 9:50 AM

On 2010-05-11 09:30, tabuzak wrote:

Old wive's tale?

Shaking water and sugar (1:1) without heat is a standard way to make bar simple syrup. The sugar does not turn back into sugar in the jar pretty soon, as you say. I've had a batch last for weeks without a problem.

You should try this. You will like it. : )

I have no problem with your wanting to cook it. There are some possible health benefits to doing so, but I don't want people reading this thread to think that the only way to make simple syrup is to cook it, especially if they are having trouble in doing so.

-Jack

Adding some related info to Jack's post:

Shaking a sugar/water solution vigorously provides enough just enough heat (through friction) to break down the sugar crystals into microscopic particles. This solution will keep (in the fridge) for months without separating. I personally have cold shaken both 1:1 (simple) and 2:1 (rich simple)...you get a nice workout with the rich syrup, but it can be done.

Inverting the sugar with heat (boiling the water to dissolve) will create a less stable solution: the sugar crystals will want to adhere to each other instead of the water molecules, and will separate and form "rock candy" crystals much sooner than the cold shaken solution. However, it will generally stay stable enough to make cocktails for a month or so.

Other thought that might be of use:
Sugar is a preservative which on is a naturally hostile environment to bacteria, but the moisture in simple syrup creates a friendly environment for mold. Adding alcohol will help with that.

Heating water is not a bad idea because heat will destroy most undesirable thingies in the water. :)

Here's an alternative to boiling sugar and water without risk of over-cooking:
Boil water in a tea kettle; place your measured sugar in a heat-proof bowl; measure the boiled water into a pyrex measuring cup, add to sugar and stir until dissolved.

Cheers,
Gina