Making a Syrup

Syrup is fundamental to many areas of sweet cookery and confections and in the preparation of desserts. A syrup can provide a light sweetening to fruit juice or may end up as the ultimate pulled sugar decoration to finish a fabulous gateau. Whatever its eventual destination, a syrup begins as sugar dissolved in liquid. A heavy syrup is one with a high proportion of sugar to liquid. A light syrup has less sugar, is therefore less sweet in taste and has a thinner texture. The two golden rules are firstly to dissolve the sugar in the liquid over a fairly low heat, stirring gently without boiling and avoiding splashing the insides of the pan as far as possible. Secondly, when the sugar has dissolved completely, stop stirring and bring the syrup to the boil. Do not stir once it is boiling.