Post #530845 by Limbo Lizard on Mon, May 17, 2010 7:41 PM

Here's a link to a previous discussion on this topic. Most especially, note the "hit-and-run" post by '57 Chevy', on page 2 (and my following post). Since that time, I have made my bar syrup with a 2:1 sugar to water ratio, and used a good pinch of citric acid crystals to catalyze the conversion of the sucrose into fructose and dextrose. I bring it to the edge of boiling, then lightly simmer about 15-20 minutes (I add a little extra water, to compensate for the boil-off). I put it in a sterilized bottle, but I don't refrigerate it. It doesn't crystallize out, and it doesn't spoil, even after many months, and many openings, at room temp.