Syrup
Ingredients
Directions
Put the sugar into a copper basin or sugar pan.
Moisten the sugar with tepid water.
Set the basin on the heat and skim the liquid.
Remove it at the first bubbling and let it cool.
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
- Sugar
- Dissolves into the water to form the syrup, providing sweetness and body.
- Tepid water
- Dissolves the sugar so it can be heated evenly into a liquid syrup.
The step that matters
Remove it at the first bubbling. Sugar syrup concentrates quickly once it boils. Removing it at the first bubble keeps the syrup thin and prevents it from thickening or caramelising too far.
“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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