To Make the Syrup
Ingredients
Directions
Dissolve the sugar in the water.
Stir in the saccharin until fully dissolved.
If needed, add more water to reach the desired volume.
If using acid, dissolve it in the hot syrup to maintain strength.
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 crystals
- Provides the bulk of the sweetness and the syrup's body.
- Saccharin
- Adds intense sweetness in a very small amount.
The step that matters
Stir in the saccharin until fully dissolved. Saccharin is far sweeter than sugar, so undissolved crystals create uneven pockets of sweetness. Stirring until fully dissolved gives a uniform syrup.
“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
Wine Sauce (for stewed fruit)186 recipes
Caper Sauce180 recipes
Brown Sauce141 recipes
Dutch Sauce74 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.