Sugar syrup is used very often in the preparation of a variety of confectionery from dough, as well as for fruit preparations. This is a truly universal base for all types of compotes, jams, candied fruits and much more. Moreover, both the taste of fruit preparations and the duration of their storage depend on how well and correctly cooked syrup is.
How to make sugar syrup? The recipe is very simple. Water is poured into the pan, granulated sugar is poured, everything is well mixed, put on the stove so that only one side is very hot, then foam will accumulate on the other, which must be periodically removed with a spoon. When the formation of foam stops, the pan is completely shifted to a strong fire and the mixture is boiled until the syrup of the necessary density is obtained.
Depending on the purpose for which sugar syrup is intended, the recipe is selected with a certain ratio of sugar to water. So, for the impregnation of confectionery, cakes, rum women, cakes, etc. this ratio in syrup should be 1x1, i.e. 50% sugar and 50% water. Impregnation syrup does not need to be boiled for a long time, it is enough to heat water with sugar until it is completely dissolved. Various aromatic substances, as well as rum and liquors, are added to the syrups for impregnation to give them a certain taste and aroma.
How to make sugar syrup for sweet preparations? To make fruit compotes, the syrup is boiled for so long, until the ratio of water to sugar in it is 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 fingertips, and then push them apart, then between the fingers should form a thin sweet thread of syrup. Fruits or berries (and sometimes both, together) are laid out in jars and sugar syrup is poured on top. A recipe for homemade fruit compote cooked in this way is very common. Sugar syrup of the same density and density is used as the basis for making jam from hard, dense fruits.
How to cook candied fruit? They are immersed in a thick dense sugar syrup, the recipe for which provides a ratio of water to sugar as 1x6, i.e. 85% sugar and 15% water. The fruit is kept in hot syrup until it cools completely, then gently laid out on a flat surface and dried.
An even thicker syrup is used to make sugar lipstick, which confectionery is glazed with. For such fudge, the finished sugar syrup should be in the proportion of water and sugar, like 1x9. It is boiled to the required density and density (a soft ball is rolled from a drop to check). Then, after cooling, beat until a matte-white plastic mass is obtained, into which various aromatic additives are added for taste. It can be aromatized with liquors, fruit juices, liquors, etc.
For the glazing of gingerbread, cookies, yeast confectionery and fruit, the so-called circulation is used - it is boiled flavored sugar syrup. The recipe for the circulation is as follows. Well-boiled sugar syrup (up to a ratio of one to ten) is slightly cooled, the zest of lemon, orange or tangerine is added and hot applied with a brush to the surface of the products, or gingerbread cookies are placed in a pan and poured on top in a hot run. Shake the pan well until all items are covered with sugar syrup.
Sugar and water are the two most important and only ingredients in the manufacture of a much-needed and versatile product, which can not be done in the preparation of compotes and preserves, as well as many confectionery products. The density and density of the syrup depends on the ratio of water and sugar in it, which can be determined in various ways (checking for thin and thick thread, soft and hard ball).