Post #530453 by Chip and Andy on Sat, May 15, 2010 8:45 PM

Some more opinions on the subject of ratios and boiling....

http://www.barmixmaster.com/2005/04/simple-syrup.html

"...Combine 1 part water and 1 part sugar in a saucepan. Heat and stir until it comes to a boil. Boil for two minutes."

http://whatscookingamerica.net/Sauces_Condiments/SimpleSyrup.htm

"..A ratio of 1 part water to 1 part sugar...bring cold water and sugar to a boil... approximately 3 minutes"

http://www.recipegoldmine.com/bevbar/bar-syrup.html

"...1 cup water, 2 cups granulated sugar, Boil sugar and water for 5 minutes, until sugar is dissolved"

http://cocktails.about.com/od/mixology/r/simple_syrup.htm

"...2 parts sugar, 1 part water, ...Do not allow the syrup to boil for too long or the syrup will be too thick"

And the proper scientific method is to use equal parts by weight. A cup of water is 230 g so you should do about a 1 1/4 cups of sugar unless you happen to have a scale handy.

So back to the original question, do not fear the boil.