Home Syrup for Buckwheat Cakes
Ingredients
Directions
Make the syrup
Pour boiling water over the sugar in a saucepan.
Heat the mixture on the stove, allowing it to boil and skim off any foam.
Once boiled, remove from heat and let it cool.
Store
Bottle and cork the syrup for use.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- White or yellow sugar
- Provides sweetness and dissolves into the water to form the syrup's body.
- Boiling water
- Dissolves the sugar and creates the liquid base of the syrup.
The step that matters
Skim off the foam while boiling. Foam is made of impurities and air rising from the sugar solution. Removing it keeps the syrup clear and prevents off flavours and cloudiness as it cools and is stored.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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