Sugar syrup. Cooking recipe and ways of using

Sugar syrup is used very often in the preparation of a variety of confectionery products from dough, as well as for fruit blanks. This is truly a universal base for all kinds of compotes, jams, candied fruits and much more. And on how well and qualitatively and correctly syrup is cooked, depends both the taste of fruit blanks, and the duration of their storage.

How to cook sugar syrup? The recipe is very simple. Pour water into the pan, pour in the sugar, mix everything well, put it on the stove so that only one side is heated, then the foam will accumulate on the stove, which must be periodically cleaned with a spoon. When the formation of foam stops, the pan is completely shifted to a strong fire and the mixture is boiled until a syrup of the necessary density is obtained.

Depending on the purpose for which sugar syrup is intended, the recipe is chosen with a certain ratio of sugar and water. So, for impregnation of confectionery products, cakes, rum women, cakes, etc. Such a ratio in the syrup should be 1x1, i.e. 50% sugar and 50% water. Syrup for impregnation for a long time is not necessary to cook, it is enough to heat water with sugar until it dissolves completely. In the syrups for impregnation add various aromatic substances, as well as rum and liqueurs, to give them a certain taste and aroma.

How to make sugar syrup for sweet billets? For the preparation of fruit compotes, the syrup is cooked for as long as the ratio of water and sugar in it is not 3x1, i.e. 25% water and 75% sugar. There is a way to check the readiness of such a syrup. If you hold a hot drop of syrup between the pads of your fingers, and then push them apart, a thin sweet thread of syrup should form between your fingers. Fruits or berries (and sometimes both, and the other together) are laid out in cans and poured from above sugar syrup. The recipe for home fruit compote, cooked in this way, is very common. Sugar syrup of the same density and density is used as a basis for the preparation of jam from solid, dense fruits.

How to cook candied fruits? They are immersed in thick dense sugar syrup, the recipe of which provides for the ratio of water and sugar as 1x6, i.е. 85% sugar and 15% water. Fruits are kept in hot syrup until it is completely cooled, then gently unfolded on a flat surface and dried.

Even more thick syrup is used for the preparation of sugar lipstick, which glazes confectionery. For such a fudge, the ready-made sugar syrup should be a proportion of water and sugar, like 1x9. It is boiled down to the necessary density and density (for inspection, a soft ball is rolled from the drop). Then, after cooling, whip until a matte-white plastic mass is obtained, into which various flavor additives are added for flavor. It can be flavored with croquettes, fruit juices, liqueurs, etc.

To glaze gingerbread, cookies, yeast confectionery and fruit use the so-called circulation - it's a flavored flavored sugar syrup. The recipe for the circulation is as follows. Well-cooked sugar syrup (until a ratio of one to ten) is slightly cooled, add lemon peel, orange or mandarin and in a hot form put a brush on the surface of products, or put gingerbread in a saucepan and pour hot on top. The pan is shaken well until all the products are covered with sugar syrup.

Sugar and water are the two most important and unique ingredients in the manufacture of a much needed and universal product, without which you can not do in the preparation of compotes and jam, as well as many confectionery products. Density and density of syrup depends on the ratio of water and sugar in it, which can be determined in various ways (check for thin and thick thread, soft and hard ball).