Go to the Recipe: Simple Syrup
Are the measurements of the non-crystallizing simple syrup really correct? I would guess that if you write you replace some sugar with glucose syrup it should be 25g each and not 50g sugar plus 25g glucose?
- originally posted by Guest
How long can you safely store simple syrup at room temperature. How about refrigerated?
I read that adding a small amount of cream of tarter also stops crystallisation of the sugar. Is this true?
Can you make your own glucose syrup from dextrose (L-glucose isomer) powder?
My recipe for Baklava syrup is 4 cups white sugar, 2 cups cold water, 1 tsp. Freshly squeezed lemon juice( no bottled). Bring sugar and water to a boil then add lemon juice. Boil until it becomes tacky about 10-15 minutes on medium heat. When it cools and is stored for a few days, it becomes crystallized and/ or hard. How can I prevent this?
Thank you for all of your help.
Yes, also citric acid & lemon juice
You can refrigerated upto 2/3 months
You can prevent this by bringing the syrup to boil SLOWLY, lid covered & don't stir. also adding glucose will help
Dextrose is D-Glucose, the naturally occurring form of glucose. L-glucose can be made synthetically, but is of lesser importance. Here is a link for making glucose syrup:
https://blog.modernistpantry.com/advice/glucose-powder-but-i-need-syrup/
Is non-crystallzing syrup is good to use in ice cream?
If Yes, why?
If No, which one is the best for ice cream making?
Thanks!
Usually syrups are for making sorbets. Atomized glucose has always been beneficial in ice creams and sorbets as opposed to liquid glucose.
How much syrup should I use for Madeleine, Pound Cake, etc.?
May I ask syrup used percentage according to the weight of the product?
Hello linda, If you are asking about how much syrup to moisten the cakes with, that is a matter of applying an application or two with a brush. The purpose of the syrup application is to keep fresh longer and help resistance to staling. As far as a % goes I would say 5-10% syrup to cake but this is an assumption. The best way is to test and find the perfect saturation for you by tasting. I would err on the side of under applying rather than making soggy or too wet.
Does someone know... How to make simple syrup almost 100% clear... not yellowish...???
You can make different shades by how hot the water is in my experience. Boiling will always have the shade of amber. Agitating with a whisk or fork over time with hot water will help to keep more on the clear side.
How much cream of tartar would you need to add?
A tiny amount! For 1 cup of sugar (200g) in a 1:1 simple syrup, you're looking at just a pinch (0.25-0.5g) to observe this effect.
Hope this helps!
