Syrup
Ingredients
Directions
Dissolve the sugar and liquid glucose in hot water.
Add the saccharin while the syrup is scalding hot.
Stir well and filter through paper pulp until bright and clear.
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 sweetness and the bulk of the syrup's body.
- Liquid glucose
- Inhibits sugar recrystallization, keeping the syrup smooth and clear.
- Saccharin
- Adds intense sweetness without adding sugar bulk.
The step that matters
Adding the saccharin while the syrup is scalding hot. Saccharin dissolves more readily in hot liquid, so adding it to scalding syrup helps it disperse fully rather than leaving undissolved particles. Stirring well then ensures an even sweetness throughout.
“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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