Post #752233 by swizzle on Thu, Oct 8, 2015 3:26 AM

On 2015-10-07 19:28, AceExplorer wrote:

It's interesting to note that the same issue also exists with simple syrup. 1:1, 1.5:1, or 2:1 ratios? Vic or Donn referred to the latter 2:1 as "rock candy" syrup, if my memory is correct.

I wish i could remember the name of the book/s (there was two of them) that i read a long time ago now, which, from memory, didn't have any recipes in them, they were more technical/history books and one of them spoke about simple syrup and how fructose/glucose/sucrose are all different and when making simple syrup you are changing the chemical structure when you start simmering/boiling sugar.

My point regarding Ace's comment is that i recall that "rock candy" syrup (which was talked about in one of the books, maybe the same chapter) was 2:1 BUT also included a vanilla bean/pod.

Like i said, i read those books about 10yrs ago so i could be wrong, but both the points i mention i KNOW i have read somewhere.