Everything about Sugar Syrup totally explained
In
cooking, a
syrup (from Arabic
sharab, beverage, via
Latin siropus) is a thick,
viscous liquid, containing a large amount of dissolved
sugars, but showing little tendency to deposit
crystals. The viscosity arises from the multiple
hydrogen bonds between the dissolved sugar, which has many
hydroxyl (OH) groups, and the
water. Technically and scientifically, the term syrup is also employed to denote viscous, generally residual, liquids, containing substances other than sugars in solution. Artificial maple syrup is made with water and an extremely large amount of dissolved sugar. The solution is heated so more sugar can be put in than normally possible. The solution becomes super-saturated.
Pharmaceutical syrup
The syrup employed as a base for medicinal purposes consists of a concentrated or saturated solution of refined sugar in distilled water. The "simple syrup" of the British
Pharmacopoeia is prepared by adding 1
kg of refined sugar to 500 mL of boiling distilled water, heating until it's dissolved and subsequently adding boiling distilled water until the weight of the whole is 1.5 kg. The
specific gravity of the syrup should be 1.33. This is a 66°
Brix solution.
Flavoured syrups are made by adding flavouring matter to a simple syrup. For instance,
syrupus aromaticus is prepared by adding certain quantities of
orange flavouring and
cinnamon water to simple syrup. Similarly, medicated syrups are prepared by adding medicaments to, or dissolving them in, the simple syrup.
Culinary syrup
Golden syrup is a by-product of the process of obtaining refined crystallized sugar.
Molasses is a syrup obtained at a different stage of refining.
Karo Syrup is a brand of thick
corn syrup made from a concentrated solution of
dextrose and other sugars derived from
corn starch with
preservatives and flavourings. It is a staple of
Southern United States cuisine, for example, to make
pecan pie, and is pronounced "KAY-row" in that region.
Syrups for beverages
A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar doesn't dissolve easily in cold drinks or
ethyl alcohol. Since the following syrups are liquids, they're easily mixed with other liquids in
mixed drinks, making them superior alternatives to granulated sugar.
Simple syrup
A basic sugar-and-water syrup used to make drinks at
bars is referred to by several names, including
simple syrup,
sugar syrup,
simple sugar syrup, and
bar syrup.
Simple syrup is made by stirring granulated sugar into hot water in a sauce pan until the sugar is dissolved and then cooling the solution. Generally, a ratio of two parts sugar to one part water is used.
This type of syrup is also commonly used at
coffee shops, especially in the
United States, to make flavoured drinks.
Gomme syrup
Gomme syrup is an ingredient commonly used in
mixed drinks. Like bar syrups, it's a sugar and water mixture, but has an added ingredient of
gum arabic which acts as an
emulsifier. Gomme syrup is made with the highest percentage of sugar to water possible, while the gum arabic prevents the sugar from crystallizing and adds a smooth texture.
To make gomme syrup, bring sugar and water to a boil, then add gum powder dissolved in water. Strain for use.
Further Information
Get more info on 'Sugar Syrup'.
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