Simple Sugar Syrup Recipes

Steps:

• In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Steps:

• Bring water to a boil in a small saucepan.
• Pour in sugar. Stir until sugar is completely dissolved.
• Remove saucepan from heat and allow contents to cool.
• Refrigerate in a sealed container until ready for use.

Steps:

• In a small saucepan heat the sugar and water and bring to a boil. When the sugar is completely dissolved remove from heat and cool to room temperature. Refrigerate, covered, for up to 1 week.
• Simple syrup can be used to sweeten iced tea, mint juleps or other alcohol based drinks, fruit salad, as well as a soaking liquid for in between layers of genoise cake.
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Steps:

• Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.
• VARIATIONS: You can flavor this syrup for other uses.
• Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.
• Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.
• Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
• Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
• Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.

Steps:

• Pour sugar in a heavy skillet that heats uniformly.
• Melt over low heat, stirring constantly to pervent scorching.
• When the sugar becomes a clear brown syrup, remove from heat.
• Stir in boiling water, slowly so it doesn't spatter.(Watch out for the HOT steam).
• Return to low heat and stir until syrup is smooth again.
• Cool and pour in to a clean pint jar, cover tightly. Keeps at room temperature for 6 to 8 weeks.

Steps:

• Bring the sugar and water to a boil in a heavy medium saucepan over high heat.
• Reduce the heat to medium-low.
• Simmer, stirring until the sugar is completely dissolved, 6 to 8 minutes.
• Let cool completely.
• Transfer to an airtight container.
• Refrigerate until completely chilled, at least 4 hours.

Steps:

• Put 4 tablespoons of water and 4 tablespoons of caster sugar into a small saucepan and stir over a low heat until the sugar has dissolved.
• Bring to the boil, then continue to boil without stirring, for 1-2 minutes.
• Cool then refrigerate in a covered container and keep for no longer than 2 weeks.

Steps:

• Dissolve 300g caster sugar in 150ml water over a low heat.
• Leave to cool and bottle for future use in cocktails. Store in the fridge.

Steps:

• Combine all 3 ingredients in a nonreactive 2-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. All the sugar crystals should completely dissolve. Remove from the heat and pour into a clean medium-size bowl. Let cool completely before using. If you are short on time, you can cool the syrup over an ice bath. Simple syrup can be stored in the refrigerator, indefinitely, if kept in an airtight container.

Steps:

• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

Steps:

• Hot method:
• Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle.
• Cold method:
• Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.
• Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated.

Steps:

• Place the sugar and water in a pot and bring to a boil. Reduce heat and simmer gently until the sugar dissolves, about 5 minutes. Cool syrup to room temperature. Use immediately or refrigerate indefinitely in a covered container until needed.