Smuggler's cove demerara syrup issues - Tiki Drinks and Food

EJ El Jefe Member The Third Coast Joined: Mar 13, 2012 Posts: 381	EJ El Jefe Posted posted on Thu, Jun 29, 2017 8:35 PM Found this: https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup The following is taken from this article: https://honeybeesuite.com/how-to-keep-21-sugar-from-crystallizing/ My suspicion is that people who have problems with crystallization are boiling the water after they measure it. Boiling—even for a short time—causes water loss through evaporation. Even heating the water just short of boiling drives off a lot of water. The result of the evaporative loss is that the proportions are no longer 2:1—you are trying to dissolve 2 parts of sugar into less than 1 part of water. The sugar dissolves when the water is still hot but then crystallizes when it cools. So here are my recommendations: If you insist on boiling the water, add some extra—maybe an ounce or two—to compensate for what is going to boil away.

Found this:

https://www.cooksillustrated.com/how_tos/8617-preventing-sugar-crystals-in-simple-syrup

The following is taken from this article:

https://honeybeesuite.com/how-to-keep-21-sugar-from-crystallizing/

My suspicion is that people who have problems with crystallization are boiling the water after they measure it. Boiling—even for a short time—causes water loss through evaporation. Even heating the water just short of boiling drives off a lot of water.

The result of the evaporative loss is that the proportions are no longer 2:1—you are trying to dissolve 2 parts of sugar into less than 1 part of water. The sugar dissolves when the water is still hot but then crystallizes when it cools.

So here are my recommendations:

If you insist on boiling the water, add some extra—maybe an ounce or two—to compensate for what is going to boil away.

Post #777353 by El Jefe on Thu, Jun 29, 2017 8:35 PM