Boiled Sugar Syrups

If a syrup is left on the heat, water will evaporate and the temperature will rise, creating increasingly thick syrups. During boiling, brush sides of pan with water to prevent crystals forming (see step 2). If you have no thermometer, use your fingers: dip them in iced water, then in the syrup, then in iced water. To stop cooking, see step 2 of Caramel.

Soft-ball (116-118°C)