To Clarify Syrup Without Boiling
Ingredients
Directions
Break up the sugar and place it in a basin.
Pour the boiling water over the sugar.
Stir with a silver spoon until dissolved.
Filter the mixture through a jelly bag into a basin.
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
- Fine loaf sugar
- Provides sweetness and forms the body of the syrup once dissolved in water.
- Boiling water
- Dissolves the sugar, creating a liquid syrup that can be strained clear.
The step that matters
Stir until fully dissolved before filtering. Undissolved sugar crystals left in the mixture can resist dissolving later and may cloud or crystallise the syrup, so the sugar should be completely dissolved before straining.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.