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by: Max M Rasmussen
@
public

Homemade clear white syrup

A selection of recipes. - Max M Rasmussen
Video recipe - You often need a syrup as a base ingredient in other recipes. The is a short presentation about how to make your own syrup. I present one basic recipe and show 4 variations that you can use as an ingredient in other recipes.

Ingredients 

1:1 syrup (50% water)

usage: often used as basic syrup in sorbet ice and syrup in canned fruit fruit.

  • ½ cup (100 grams) sugar
  • ½ cup water 

1:2 syrup (33% water)

usage: often used as syrup in canned fruit.

  • 1 cup (200 grams) sugar
  • ½ cup water 

1:3 syrup (25% water)

usage: Italian meringue, cream puffs, marzipan.

  • 1 cup (200 grams) sugar
  • ½ cup (100 grams) grape sugar or glucose.
  • ½ cup water 

1:4 syrup (20% water)

usage: Italian meringue, cream puffs

  • 1½ cup (300 grams) sugar
  • ½ cup (100 grams) grape sugar or glucose.
  • ½ cup water

Directions

Bring water and sugar to a boil. Let it cook until there are no visible sugar crystals left. But be aware that the longer you cook it, the more water will evaporate. So you may risk that a 1:3 syrup becomes a 1:4 instead.

Notes

1:1 (1 part sugar to 1 part water) and 1:2 syrup can usually be stored for long periods at room temperature without any problems. When you make 1:3 and 1:4 syrup then it will crystallizes if you just let it stand. You can reheat it and melt the sugar, but that is a hassle.

In order to avoid crystallization you mix two different kinds of sugar together in your syrup. Sugar molecules are a bit like Lego bricks. If they are all the same they will easily glue together and form crystals. If they are different they will not. So mixing different types of bricks / molecules prevents that they grow together and crystalize.

There must be added more than 20% "foreign" sugar for it to work. You can use both glucose, dextrose or most other sugars. Whatever you can most easily get a hold of.

It does not make much difference in the amounts if you are using a syrup or a powder as the foreign sugar.

Flavored

You can add flavor to your syrup as you like. The seeds from a vanilla pod is a good and classical flavour. Citrus zest. A stick of cinnamon. A star anise. A licorice root. They are all good, completely depending on what your syrup is to be used for.

You can also brown, up to, half the sugar first, by melting it down to get a more caramel flavor.

If you use brown sugar or cane sugar instead of part of the white sugar, the syrup will get a taste that is good for many things. Cane sugar tastes a little more like maple syrup. However, you can easily use too much brown sugar, so be careful with it.

Whether you use plain sugar or icing sugar is irrelevant. It is the same kind of sugar. But 1 cup plain sugar does not weigh the same as 1 cup icing sugar, so you should use a scale.

 

The syrup can be stored for months. Discard it if it becomes cloudy. It is a fungi (mold), which grows in the syrup. It can be prevented with anti fungal preservatives.

Different amounts of sugar, different viscosities - Max M Rasmussen
0
by: Anonymous

Storing in the Refrigerator

I'm wanting to make a 1:3 or possibly 1:4 sugar can either of these be stored in the refrigerator without risk of hardening and having to be reheated?
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by: Anonymous

Storing in the Refrigerator

As long as you cover them you don't even need to put them in a refrigerator. Sugar is conserving, and it can keep for weeks or months. If it gets cloudy it has developed mold and should be discarded, but as long as it stays clear you are good to go.
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by: Anonymous

which one shoul i choose??

I want to.make honeycomb dipped in chocolate..but I don't know which one shoud I choose.do I need.to use 1:1 or 1:2???plz answer my question T-T..@-@
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by: Anonymous

which one should i choose??

I want to make honeycomb..but I don't have Any glucose syrup..which one shoud I choose 1:1 or 1:2??
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by: Anonymous

a Profound Thank You

Ah, wishes for All Good things and Many Blessings for You and Yours, may this comment find you Well.....your video and page have answered a multitude of questions i have held concerning the subject of sugar syrups..Very clear and concise information..my only regret is not having stumbled across it sooner..only just discovered today in the wake of so many dismal 'failed experiments' and sleepless long nights lol..Art Must meld with Science to make the best of both worlds, eh?...again, i offer you a most Grateful Thank You for sharing this vital lesson with us! :)
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by: Anonymous

Help!!

I am making fondant. Which recipe do i use?
0
by: Anonymous

which one shoul i choose??

I want to.make honeycomb dipped in chocolate..but I don't know which one shoud I choose.do I need.to use 1:1 or 1:2???plz answer my question T-T..@-@
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by: Anonymous

Fondant icing

Which racio of glucose syrup can I use as an ingredient of fondant icing???? Reply soon
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by: Anonymous

Liquid Glucose?

it is not Glucose sonder it is sugar syrup
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by: Anonymous

Syrup for liquer chocolates

Was hoping if you could help me in making the syrup for liquer chocolates.
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by: Anonymous

Syrup for liquer chocolates

I don't even know what it is :-) - max
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by: Anonymous

Is this the same as corn syrup?

Hello i want so ask is clear white syrup and homemade corn syrup are the same?and if it is should i use different types of sugar for the corn syrup to avoid crystallization? thank you very much
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by: Anonymous

gummy candys

I am thinking of making gummy candys but my recipe requires corn syrup witch i couldnt find so i am thinking of replacing it with one of these recipes witch one should i use
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by: Anonymous

thank you

Just found your site. Thank you! Can't wait to make marzipan. However, in the states you cannot purchase bitter almond so what can I use instead?
0
by: Anonymous

thank you

A dash of almond exrtact should do it. It is made of bitter almond. - max
0
by: Anonymous

thank you

Just found your site. Thank you! Can't wait to make marzipan. However, in the states you cannot purchase bitter almond so what can I use instead?
0
by: Anonymous

thank you

Just found your site. Thank you! Can't wait to make marzipan. However, in the states you cannot purchase bitter almond so what can I use instead?