Stock syrup

Stock syrup

By
From
Leiths How to Cook
Makes
500 ml
Photographer
Peter Cassidy

This is a basic syrup that can be made in a large volume and kept in the fridge for general purpose use, such as making coulis or macerating fruit.

Ingredients

Quantity Ingredient
250g granulated sugar
500ml water

Method

  1. Put the sugar and water in a medium saucepan. Place over a low heat to dissolve the sugar, using the handle of a wooden spoon to gently agitate it and prevent it from ‘caking’ on the bottom of the pan. Avoid splashing syrup up the sides.
  2. Once the sugar has dissolved, use a pastry brush dipped in water to brush down the sides of the pan, to wash any remaining sugar crystals down into the syrup.
  3. Turn the heat up and do not stir from this point. Bring the syrup to the boil and boil steadily for 5 minutes. Take off the heat, cool and keep covered until needed.

Crystallisation

  • Sugar crystals attract each other. If there are a few crystals still present after the sugar has dissolved, when the syrup is boiled these crystals may contaminate the syrup and turn the dissolved sugar into crystals again, crystallising the entire syrup. If this happens the process will need to be started again with fresh ingredients.

Preventing crystallisation

  • A sound technique will prevent crystallisation. However, when sugar syrups are to be used for very sensitive recipes, then an interfering agent can be added to the syrup when dissolving the sugar. Interfering agents include glucose syrup or some form of acidity such as a few drops of lemon juice or a pinch of cream of tartar. These invert the sugar (sucrose), breaking it down into different sugars (glucose and fructose), which makes the mixture more stable and helps to prevent crystallisation.
Tags:
Leiths School of food and wine
cookery course
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