Syrup Strength

Syrup strength is an indication of the concentration of sugar in a solution. (When we talk of syrups in the bakeshop, we usually are referring to a solution of sugar in water, although of course sugar can be dissolved in other water-based liquids as well.) In small concentrations, sugar can be dissolved in water simply by stirring it in. With larger concentrations, however, we boil the syrup, because at higher temperatures, the sugar dissolves more quickly. Also, boiling water can hold more sugar in solution than cold water can.