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Sugar Syrup - for fondants, parfaits, some ice creams etc
Preparation info
- Difficulty
Easy
Appears in
Published 1999
Made by melting equal quantities (until otherwise specified) of sugar and water. My standard sugar syrup is made from melting 375 g/12½ oz sugar with 375 ml/12½ fl oz water over a low flame which gives me 600 ml/1 pint simple sugar syrup. Keep in jar for 3-4 days at room temperature or for at least 2 weeks in the fridge.
Ingredients
Follow the table below for specific amount of syrup
Method
(With thanks to Ices - the Definitive Guide by Caroline Liddell and Robin Weir)
You need a sugar thermometer to determine accurately the correct temperatures and to make sure that the sugar syrup is cooked properly It is possible to test for these stages without a thermometer (but I don’t recommend it) which is to drop a teaspoonful of the syrup into a glass of cold water. When y