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How to cook sugar syrup? Video
Sugar syrups: what they are
A syrup made from sugar and water is used in baking pastry, making creams, lipsticks, and glaze. Also syrups are needed for canning fruits and soaking cakes and pastries.
The weakest sugar solution is used for impregnation. The sugar content in such a product is about 50%. For its manufacture, water and granulated sugar are taken in equal proportions. Such syrups can be flavored with fruit or vanilla essences, as well as tinctures and liqueurs. For the manufacture of sweets, a more saturated syrup is prepared – one third of the water is taken for two-thirds of the sugar.
The most concentrated option is boiled sugar syrup. It is used for glazing gingerbread, cookies, cakes, gingerbreads, and for decorating fresh or canned fruits.
In the confectionery industry, there is a gradation of ready-made syrups. After the end of cooking, a sample of the product is carried out. A drop of syrup is pulled into a string or curled up between the fingers. The thickness of the syrup ranges from sticky thread to a hard ball. A separate category is caramel: as a result of boiling, the product crystallizes, acquires a yellowish-brown hue, hardness and fragility.