How can we tell if the syrup is ready? That is a good question.
There are several methods, old and new, to knowif the syrup has the right density.
Although I have already given a few recipes for spoon sweets (fruit preserves), I forgot to mention how can we tell if the syrup is ready. It is very important for spoon sweets and jams that the syrup has the proper density.
If you do not want to see those sugar crystals at the bottom of the jar or mildew on top, there are a few ways to test if the syrup you have prepared has the right density. Depending on the content of water in each fruit some take more time than other fruit to set.
For spoon sweets (fruit preserves):
Using a spoon:
Thermometres were not always available, so if you don’t have a thermometre, try this old method, my mother used:
Place some syrup in a spoon and let it drip away in the saucepan. When the syrup flows away easily, it means it is still watery and not ready.
Continue boiling until the flow separates into drops.
Whena final drop remains hanging from the spoon, it means that the density is right and the syrup is ready.
If not, that means that the syrup is not ready and you should repeat the procedure again.
Using a saucer:
Chill a saucer in the refrigerator.
Put a few drops of the mixture on the small plate and try to move it around. If it starts flowing then the syrup is not ready yet.
If it resists movement, then it is ready; remove from heat immediately.
Using a Thermometre:
Of course, if you have a candy thermometer things are much easier.
You test with the termometre until it reaches 105o C / 220o F.
Note: If the syrup of the spoon sweet is properly thickened, then all the spoon sweets can be preserved for a very long period of time without having to keep it in the refrigerator.
For jams:
Follow the instructions in each recipe as well as the above method.
If you have done all the above and the syrup has not set, this means that the fruit did not have enough pectin. This can be fixed by adding powdered pectin. Bring to a boil again for 1 – 2 minutes and follow the instructions on the package. The one I use is 1 sachet (25 grams) powder for 1 kilo fruit and 500 grams sugar.
Store the jam in a cool, dry place and when opened store in the refrigerator.
Plain syrups:
For other syrups, used for making liqueurs, wetting cakes, etc., (usual ratio 1:1) after boiling point, reduce heat and simmer for 5 minutes.
Tip: Always add lemon juice in your syrup as it contains pectin and it will also prevent sugar from crystalizing.
Kopiaste and Kali Orexi,
FAQs
When the syrup starts to run off the spoon in a sheet or a stream, then it's almost done. It will also start to look more like syrup and less like sap at this point. If you think the syrup is done, take it off the fire and let it cool a bit. As it cools it should start to thicken if it has turned into syrup.
How to tell when simple syrup is ready? ›
Stir the simple syrup and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Immediately remove from the heat source. Add flavor.
How do you know when a sugar syrup is ready? ›
Using a clean spoon, carefully take a little of the syrup and drop it into the bowl of cold water. Leave to cool for a moment then pick up the ball of syrup. If it's pliable, sticky and can be moulded in your fingers easily, it has reached the soft ball stage and the syrup can be used to make fudge and marzipan.
How can you tell if syrup is good? ›
While real maple syrup won't "go bad" it certainly can become something you do not want to eat. The best way to check on your maple syrup is to smell it or take a small taste. If it smells good and tastes good, it is good!
How to know when syrup is thick enough? ›
Test the syrup with a candy thermometer after about 10 minutes. Once it gets to around 223 degrees Fahrenheit, the syrup should be thick enough.
How to tell when syrup is ready? ›
When the syrup starts to run off the spoon in a sheet or a stream, then it's almost done. It will also start to look more like syrup and less like sap at this point. If you think the syrup is done, take it off the fire and let it cool a bit. As it cools it should start to thicken if it has turned into syrup.
How long to boil syrup? ›
Boiling a simple syrup is a quick and easy way to make your own flavorings for drinks and recipes. The general rule of thumb is to bring your simple syrup to a boil and then let it simmer for about 15 minutes. Remember to keep an eye on it so that it doesn't boil over.
How do you know when sugar is ready? ›
To test your candy temperature, you'll want a bowl of cool water to drip the sugar into. You'll know you've reached the soft ball stage when the sugar forms a small ball in the water. The ball will quickly flatten after a few moments of handling as it warms in your hand.
How to tell hard crack stage without a thermometer? ›
Drop a little of the molten syrup in cold water and it will form hard, brittle threads that break when bent. CAUTION: To avoid burns, allow the syrup to cool in the cold water for a few moments before touching it! Toffee, nut brittles, and lollipops are all cooked to the hard-crack stage.
Does simple syrup thicken as it cools? ›
Traditional simple syrup is indeed very simple to make. The key is not to overcook it. The resulting clear liquid may look quite thin but it does thicken slightly as it cools and particularly when chilled.
To be graded properly, syrup must meet the minimum values in four categories (color, clarity, flavor and density). Most issues that arise with syrup not meeting these standards could have been avoided.
How can you tell if syrup is real? ›
If you find a product on the shelf labeled “maple syrup” or "Grade A"—or it lists “maple sugar” as an ingredient—it's the real thing. Those qualifiers tell you the product comes from a maple tree and has a sweeter, more complex taste, a thicker, more luxurious texture, and a higher price.
How to tell if sugar syrup is off? ›
The best way to tell when simple syrup goes bad is if it has a cloudy appearance to it. This indicates bacterial growth. It would be a good idea to throw it out and make a new batch.
How to tell when sugar is dissolved? ›
My first suggestion is to get yourself a candy thermometer. Then you will be able to tell when the sugar and milk mixture reaches 234 to 240 degrees — the point at which the sugar crystals dissolve.
Should sugar syrup be thick? ›
"Simple Syrup is little more then a mixture of sugar and water. The sweetness and/or density is a matter of preference. Thin and medium syrup is best for co*cktails, while thicker syrup is used for sundaes, fountain drinks and deserts."
Can you boil simple syrup too long? ›
The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel).
How long does it take for simple syrup to thicken? ›
In a high-sided saucepan over medium-high heat, bring cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is clear, approximately 3 to 5 minutes. Remember – the longer you boil it, the thicker the syrup will be when cooled.
How to know when sugar is dissolved in simple syrup? ›
You'll find as the sugar dissolves that you'll need to add more water (molecules again). When the liquid is clear and I don't see any sugar crystals, I know the sugar is completely dissolved and the syrup is “finished.” This is really all you need to know.
