This recipe for simple syrup is easy to make and provides a clean, neutral sweetness to drinks like whiskey sour and latte. To make it, combine equal parts sweetener and water in a medium saucepan. Bring the mixture to a boil, stirring continuously until the sugar dissolves. Be cautious not to let too much water evaporate, as this can cause the syrup to lose its essential sweetness and mouthfeel.
To make simple syrup, follow a 1:1 ratio of sugar to water (1 part sugar to 1 part water). For a richer syrup, increase the sugar by brushing the sides of the pan with cold water. When the syrup starts boiling, put the lid on the pan and let the air surrounding the sugar bubble up, letting water down to mix with the sugar.
When the syrup is done, remove the lid from the pan and let it cool. If you cook it longer, you will reduce the syrup. Once the syrup has no visible sugar crystals left, it is done. If you were to cook it for longer, you would need to reduce the syrup.
To make simple syrup, weigh the sugar and water, place them in a pan on the stove, turn the heat to low, and stir to combine. Stir the mixture until it is smooth and creamy. This recipe is perfect for those who want to add flavor to their drinks or cocktails. The simple syrup recipe can be scaled up or down to suit different tastes and preferences.
📹 Making Maple Syrup at Home (Start to Finish)
In today’s video, I’m making maple syrup at home, going from tree to pancake. We tap a handful of maple trees on our homestead …
📹 HOMEMADE THICK SUGAR SYRUP
MAKING SUGAR SYRUP AT HOME IS VERY EASY. IT JUST NEEDS A COUPLE OF STEPS AND A FEW NOTES TO HAVE …
My uncle came up with a very unique way to catch the sap. Instead of a bucket we use 2L pop (soda) bottles. Cut one hole for the spout and another for the hook and it stays on the tree just fine. Since we have a bunch of different spigots we cut the bottles at the tree after measuring against the spigot sebas to have a snug fit. It’s completely free so we don’t have to buy buckets. We only have a few, not enough for all our trees. You don’t even have to take it off the tree to collect it l. Just remove the cap to turn it and pour into the collection bucket. Protects the sap from the rain, snow and bugs.
Believe it or not we actually have one town here in Missouri that makes maple syrup and holds an annual maple festival. (Sugar maples are rare west of the Mississippi River.) They think birds brought the seeds across the river thousands of years ago, pooped them out, and established a small maple sugar forest along the banks of the river. Every January the people in town rush out to tap the trees and boil up batches of syrup. 😃
This article was SO well done Morgan! So thorough, and I completely agree with everything you said, based on our first experience making maple syrup. Propane is NOT cost effective. We will be brainstorming over the summer and fall to design a better system for evaporating. It worked, but it took FOREVER! And we still have over 40 gallons of sap to boil down. 🙈 -Jenn
I enjoyed perusal your article! My family and I have been making Maple Syrup in our backyard for a few years now. We use a small wood-fired evaporator that we purchased off Craigslist a few years ago. That was a game-changer for us! We boil most of the water out of our sap outdoors with the evaporator and then finish it off inside the house before canning it.
This is my first time making syrup from my maple trees. I had to boil it down in batches, but I think I may have reduced it too far. it’s VERY crystallized. almost hard. I still have fresh sap. can I add that to what I have and fix it? I probably have about a quart of ‘syrup’. it’s really good, but I’d have to heat it to use it.
Normally if you don’t want crystalisation you’d need to use a 2:1 ratio of sugar to water, put it in the pan, Don’t stir the water and sugar at all because it cayses crystalisation and wait till it is boiling and you see more ‘thick’ bubbles but not leave it for so long that it starts turning amber, at that point you’ve reached the “cracking stage” on a candy thermometer and you would have successfully made candy but unsuccessfully made sugar syrup. I’m guessing the extra cup of sugar is to make it thicker but the normal 2:1 ratio works as well, and when making sugar syrup for things like drinks you need a 1:1 ratio so it can mix with the other liquids easily. And at this point I realised that I knew all this and still searched sugar syrup recipes up. But this method does seem quite interesting, a little complex yes but interesting nonetheless
THIS is the best recipe ever. I’m only using this to moisten the rim of a glass to rim cocktail glasses with salt and sugar. No crystals! I used to skim a thin layer of white foam from the top with a slotted spoon (works great, rinse and repeat), but I didn’t get any foam with this recipe. I also used to use vinegar as an anti-crystalizer but used slices of lime and the citric acid exactly as this recipe shows and I got perfectly clear, great texture simple syrup with zero crystalization. =:0)