How Long Does Simple Syrup Last (and How to Tell if Simple Syrup Has Gone Bad) (2024)

FAQs

How Long Does Simple Syrup Last (and How to Tell if Simple Syrup Has Gone Bad)? ›

Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month. But rich simple syrup, made from a 2:1 ratio of sugar to water, will last about six months before becoming cloudy.

How to Tell if Simple Syrup Has Gone Bad? Simple syrup should be clear. If it's cloudy, it has likely gone bad and should be discarded. If you notice a foul odor, the syrup has spoiled and should be tossed.

Flavored simple syrup as well as light syrup lasts about 2 weeks in the fridge. Basic simple syrup (1:1 ratio) lasts up to 1 month in the fridge. Thick simple syrup with more sugar than water lasts about 2-3 months in the fridge.

You can keep basic simple syrup in an airtight container in the refrigerator for up to 3-4 weeks, or 1-2 weeks for flavored simple syrups.

Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.

The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month. But rich simple syrup, made from a 2:1 ratio of sugar to water, will last about six months before becoming cloudy.

It can appear fuzzy and light brown or green in color. Because mold can be subtle in its early stages of growth, it can be easily missed, so it's good to make a habit of glancing at the surface before agitating the bottle or using the syrup. An off smell can be quickly identified in syrup that's gone bad.

To prevent spoilage, maple syrup should be stored in a cool, dark location such as a cupboard, refrigerator, or freezer. In this manner, maple syrup can be safely kept for a year or more. Upon opening, store your syrup container in the freezer or refrigerator, consume within a year from the date of opening.

Once sealed and refrigerated, this syrup can last well for about 3 weeks. Perfect for making 3 weekends worth of shaking, blending and drinking your very own homemade co*cktails! We prefer to store our simple syrup in the fridge of course, in a jar with a sealed lid.

If your syrup appears cloudy, has spots or mold on it, or in the cap/lid, it's time to toss the simple syrup and make another batch. You don't want your syrup to colonize molds or allow them to grow in it. Make sure to store your syrup in airtight containers and label them with the date and contents.

How do you keep simple syrup from molding? ›

It turns out that fructose and glucose get involved in these reactions more than the sucrose, which is more stable. So more microbes = more simple sugars = darker, more flavorful syrup late in the season!

If you're looking for a simple syrup substitute, there are three favorites you probably have right in your home: honey, maple syrup and agave. For honey or agave, add warm water to them, to help turn the mix to syrup. You can also use a sweet, juicy fruit, like an orange.

White bubbles are air bubbles that can appear if syrup has been shaken, often during transport. The bubbles are completely safe and there is no reason for concern. The bubbles will disappear over time but it can take a while depending on how vigorously the bottles were shaken.

Maple Syrup mould (or bloom) is actually more common than you may think - especially in 100% pure Maple Syrup. DO NOT THROW IT AWAY - your Maple Syrup is completely salvageable. The mould that grows on Maple Syrup is a rare, weird little fungus knows as a xerophile.

This is due to the natural extract, oils or juices contained in the flavoring ingredients. The particulate may float to the top, settle to the bottom or be suspended within the liquid. This type of accumulation is often expected, harmless and commonly found in beverages that contain juice or flavor extracts.

Information. Before opening, all maple syrup can be stored in the pantry about a year. After opening, genuine maple syrup should be stored in the refrigerator and will last about a year. Opened jugs of imitation maple syrup can be stored in the pantry for about a year.

The very best container for simple syrup is a glass jar or bottle. Avoid plastics which can retain food odors and affect the flavor of your syrup. I love 8oz Boston round style apothecary bottles for small batches, or larger swing-top bottles and mason jars for bigger batches.

Sugar syrup will mold very quickly, especially in the physical conditions of the hive. A white, fluffy growth may be seen in just a few days. A small amount of mold doesn't seem to bother the bees, but if it gets thick and smelly the syrup should be discarded.

Much like maple syrup, pancake syrup doesn't spoil. It's safe to eat for "an indefinite period of time regardless of whether it has been opened," according to Karo, which manufactures both a pancake syrup and several types of corn syrup.

How do you know if syrup has mold? ›

You may see a build-up of crystals on the bottom of the bottle, or you may find a layer of mold on the top.

Pelletier said the ropy texture comes from the fermentation of exopolysaccharides (EPS) producing bacteria in sap resulting in stringy syrup. And the primary culprit is what most sugarmakers would probably expect: poor sanitation and poor handling of sap.

When unopened, you can store hot-packed pure maple syrup for at least a year (or more) in the pantry at room temperature. Once opened, you'll need to store pure maple syrup in the fridge—since it's a natural product with no preservatives, it can spoil or grow mold.

100% Pure Natural Syrup! Made From 55% Maple Syrup and 45% Cane Syrup!

Opened syrup should be stored in the refrigerator or freezer, and will last up to two years. If your container is unopened: It is okay to store unopened syrup containers in a pantry. It is best to find a cool, dry location to help your syrup last longer.

You don't have to heat simple syrup.

The science is simple, really. Sucrose (granulated sugar) dissolves just fine in water at room temperature.

It depends on how you were making that simple syrup. If you were simply making a sugar saturated water solution at room temperature. Then it's yellow or straw color simply because a sugar water solution has a yellow cast to it. Normal white sugar only appears white because of the relatively fine grain size.

A traditional simple syrup would consist of one part sugar and one part water (i.e. 1 cup of each). A rich simple syrup has double the amount of sugar, meaning 2 parts sugar and 1 part water (i.e. 2 cups of sugar and 1 cup of water).

Yes, simple syrup can grow mold. The molds that can grow in simple syrup are the same that can grow in any type of food or liquid with a high sugar content. These molds are more commonly called food molds and they are generically referred to as fungi.

Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.

Can you eat syrup with mold? ›

Should mold grow on maple syrup, it's safe and easy to remove. Just scoop the mold off the top of the syrup with a spoon and discard the mold. Another way of removing the mold is to strain the maple syrup into a clean container through a piece of cheesecloth.

Citric acid/vinegar/an acidic environment (low pH) help preserve syrups. Bring it to 186 degrees for 6 seconds, or bring it to 140 degrees for 10 minutes.

Storing Syrups

In order to store syrups at room temperature, they must be processed in a boiling-water canner. Label and date sealed jars, and store in a cool, dry, dark place. Properly canned syrup stored in a cool, dry place will retain a high quality for at least one year.

A very simple syrup made by boiling sugar (sucrose) in water to 105C. It's colorless, sweet and flows easily.

The other thing to note is that if you continue to cook it for a lengthy period of time, it will become caramel.

All the sweet syrups contain around 20 per cent water and only 70 to 85 per cent sugars so they're always going to give you fewer kilojoules (Calories) and sugars than white or raw sugar which is 100 per cent sugar (sucrose).

No, triple sec is not the same as simple syrup. Triple sec is a type of clear, colorless liqueur made from orange peels and used to add a sweet and citrusy flavor to co*cktails. On the other hand, simple syrup is a basic co*cktail sweetener made by dissolving equal parts sugar and water.

Add water to sucrose in a beaker and heat on water bath until sucrose dissolves add sufficient boiling water to produce the final volume. 2. Filter hot syrup through cotton wool . Cool the syrup and preservatives may be added for stability.

If your maple syrup or honey crystallizes, it's still perfectly fine to eat.

More than likely the thing floating in your maple syrup is mold. A rare type of fungus, called xerophile, is happy to make its home in your maple syrup if it hasn't been processed correctly. These xerophiles can only grow in dry places, which makes them different from many other types of molds.

Why does syrup turn black? ›

The black can either be from the oxidization of the tin or it could be mold growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be fixed by reheating but the black is not worth the risk.

If syrup is not boiled long enough (less than 66º Brix), it may start to ferment in the container. It will taste “spiked”. Taste like alcohol but not in a good way.

As the weather warms near the end of the sugaring season, sap left in a tank begins to warm, basically beginning to spoil the sap. Syrup made from this sap has a ropy appearance when poured. The flavor is very sour and leaves a slimy coating on the roof of the mouth and tongue. Burnt Niter.

The syrup's consistency is another giveaway, and one that can help when you're examining the mystery contents of a diner's syrup jug: true maple syrup is quite runny and pours easily, while pancake syrup is thick and sticky.

Does Simple Syrup Go Bad? The short answer is yes. You'll know it has gone bad once it is no longer clear and starts to look cloudy in appearance.

When unopened, syrups usually last between 12 and 36 months depending on their bottle, storage conditions and even flavours.

Information. Before opening, all maple syrup can be stored in the pantry about a year. After opening, genuine maple syrup should be stored in the refrigerator and will last about a year. Opened jugs of imitation maple syrup can be stored in the pantry for about a year.

It is the texture and color that will eventually change, it will not be harmful to consume but the flavor will be slightly compromised. When syrup has been around too long it will become thicker and darker than when purchased.

Once opened, the outlet explains, air, temperature, and time are all working against the syrup, degrading its quality and leaving it vulnerable to colonization by mold and bacteria. The site recommends refrigerating any opened bottles of syrup, which should last up to six months, according to PureWow.

Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup. Each ingredient must be added separately and stirred into the syrup separately and thoroughly.

What is the white stuff in my syrup? ›

White bubbles are air bubbles that can appear if syrup has been shaken, often during transport. The bubbles are completely safe and there is no reason for concern. The bubbles will disappear over time but it can take a while depending on how vigorously the bottles were shaken.

More than likely the thing floating in your maple syrup is mold. A rare type of fungus, called xerophile, is happy to make its home in your maple syrup if it hasn't been processed correctly. These xerophiles can only grow in dry places, which makes them different from many other types of molds.

Eating maple syrup with mold on it can result in gastrointestinal symptoms such as abdominal cramps, nausea, vomiting, and diarrhea. If the syrup tastes sour or smells musty, it is highly likely that the syrup has gone bad, and should not be eaten. If in doubt, it's best to discard the syrup and get a fresh bottle.

Should mold grow on maple syrup, it's safe and easy to remove. Just scoop the mold off the top of the syrup with a spoon and discard the mold. Another way of removing the mold is to strain the maple syrup into a clean container through a piece of cheesecloth.

The black can either be from the oxidization of the tin or it could be mold growth. In either case golden syrup only has a shelf life of about two years; or one year after being opened, and it should be refrigerated after opening. The granulation could be fixed by reheating but the black is not worth the risk.