Syrups and Dessert Sauces: Basic Principles

The principle of sugar cooking is fairly simple. A solution or syrup of sugar and water is boiled to evaporate part of the water. As the water is boiled off, the temperature of the syrup gradually rises. When all the water has evaporated, what you have left is melted sugar. The sugar then begins to caramelize or turn brown and to change flavor. If heating continues, the sugar continues to darken and then burn.

A syrup cooked to a high temperature is harder when it is cooled than a syrup cooked to a lower temperature. For example, a syrup cooked to 240°F (115°C) forms a soft ball when cooled. A syrup cooked to 300°F (150°C) is hard and brittle when cooled.