Syrupy fun

decided to dedicate a post just to syrups 😀 oh what would we do with out them?

simple syrups, golden syrups, caramel syrups, grenadine syrups, orange syrups, and etc…. just syrupy fun 😀

okie dokie, start off with the basics

Simple Syrup

very simple, all you need is sugar, and water

  • 1 c. Granulated sugar or turbinado sugar
  • 1 c. water

dump it in a pot, and stir it together until lovely and lovely, and then let it come to a boil. keep it at a simmer, and stir every now and then until its reduced, about 10 minutes ish, depends on the consistency you want. and tadaaaaaa you have simple syrup, you can use it for the base of some syrups, for mixing drinks, or for mixing with your coffee if you ever run out of sugar and you ahve some simple syrup lying around 😀

flavoring your syrup

if you want to flavor your syrup, then simply just add what ever you want to flavor it with when its on the stove, and continue on as it says. then when its cooled enough to work with, pass it through a fine mesh sieve and get rid of any chunkies. like if you wanted to make a lemon flavored syrup, then zest up a lemon, and toss the zest, and half the lemon’s juice into the simple syrup, boil it down, and then strain out the zest, pulp and any seeds that are not so yummy-making.

Golden Syrup

another variation of  the simple syrup

  • simple syrup
  • 1 tsp of citric acid or lemon juice for every 1 cup of syrup

boil it down as you would syrup, but let it cook until it gets to a nice gold color. the citric acid keeps it from going ick. and when its cool, strain. its can be used as a substitute for corn syrup and honey. the sugar has been invert with the citric acid…. its a long complicated scientific explanation which i dont quite understand XDD soooooo yeah research it if you want XD

caramel syrup

  • 1 c. sugar
  • 1/4 c. water
  • 1/2 c. water

pour your 1/4 c. water into a pot, and then dump in your sugar, BUT DONT STIR IT AROUND. now pop it on your stove on high, and go grab a cup of ice water, or a game, and have a nice drink while you sit there and watch it verrrrryyyy carefully. whatever you do, dont stir it, or youre going to make it crystalize and its going to turn opaque instead of translucent. cook it down until its a dark amber color, but not burned color. now carefully, i repeat CAREFULLY, add in the remaining 1/2 c. of water. its going to flip out on you, but dont worry, its supposed to. now you can stir it. now cook it down until its reduced and is a thick consistency.

caramel sauce

for like ice cream, or topping off a dessert of some sort

  • 1 c. sugar
  • 6 tbs. butter
  • 1/2 c. heavy cream

take your sugar and chuck it into a pot/saucepan thing. now pop the heat up to high, and heat it up. stir occasionally to prevent it from burning, this will melt the sugar down, and dont worry if it clumps up. now its going to turn amber-ish in color, just keep cookin and stirring it…….. until its start to liquify…. once all the sugar as melted down nicely and is as close to smooth as you can bear, then toss in the butter, and let that melt into your sugar. stir it until its smooth and lovely. now add in your heavy cream, and continue to stir. if it sputters and gets pissed off at you, then you did something right XD pop it off the stove and tada you have caramel sauce….tempting as it is,  i highly advise you not to touch it right away as it is melted sugar and therefore is VERY hot…. dont ask me how i found out…….

grenadine syrup

  • 1 c. pomegranate juice (preferably freshly obtained from the fruit juice if possible, but you can go with the store bought crap if you have no other choice.)
  • 1 c. sugar

dump it all into a pot and simmer it on med-high until its thick and reduced. tada you have syrup to make shirley temples!… remember those drinks XDDD

any other syrups that you want? just ask!

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4 Comments »

  1. Recipe Chefs Said:

    Excellent post thanks for sharing. Food is something I can enjoy all around. If I’m not eating it. I’m reading and looking at pictures about it.

    Rise n Shine Eggs – Breakfast Recipe

  2. […] c. caramel sauce from here + more for topping (or just get some chewy caramel candies and chop them up for your muffins, and […]

  3. […] Sauce (here)(and to make assembling the cupcake easy, put it in a squeeze bottle..theyre really handy and if […]

  4. DqtrP Said:

    jack stands
    some genuinely interesting information, well written and loosely user friendly .


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