1. Would you like to join the IL team? See open jobs!
    Dismiss Notice
  2. Liked anything that you read here? You may nominate it as the Finest Posts!
    Dismiss Notice
  3. What can you teach someone online? Tell us here!
    Dismiss Notice
  4. If someone taught you via skype, what would you want to learn? Tell us here!
    Dismiss Notice

How to make the right consistency of sugar syrup

Discussion in 'Recipe Central' started by sweetoo, Jul 3, 2010.

  1. sweetoo

    sweetoo Silver IL'ite

    Messages:
    206
    Likes Received:
    48
    Trophy Points:
    55
    Gender:
    Female
    Use this simple yet very effective technique to tell when the syrup is ready for a particular dessert.
    Ingredients:


    • 2 cups sugar
    • 1 cup water
    • 1/2 cup milk
    Preparation:


    • Mix the sugar and water in a heavy-bottomed pan and set up to boil, on a medium flame.
    • When the sugar is all dissolved, add the milk to the syrup (the milk causes any impurities to surface and be removed) and allow to boil some more. A scum will be formed on the surface. Remove this by skimming the syrup with a spoon or straining it through a metal sieve.
    • Put back to boil.
    • Keep testing the syrup to check its consistency. To do this dip a wooden spatula in the syrup and lift out. Allow to cool for a few seconds as it will be very hot at first. Now touch the syrup with a clean forefinger and then touch your thumb and forefinger together and pull apart gently. Keep boiling the syrup gently till you reach the consistency called for in the recipe. Stages progress fairly quickly after a point, so check frequently.
    • Half-thread consistency is when a single thread is formed and breaks immediately when your forefinger and your thumb are pulled apart gently.
    • One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
    • Two-thread consistency is when a two threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the soft ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a soft ball.
    • Three-thread consistency is when a three threads are formed (and do not break) when your forefinger and your thumb are pulled apart gently. This stage is also called the hard ball stage - when a drop of syrup of this consistency is dropped into a bowl of cold water, it forms a hard ball.
    <!--[if !supportLists]-->[FONT=&quot]Crack consistency:[FONT=&quot] When a little syrup is poured over water, it becomes hard. [/FONT][/FONT]<!--[endif]-->
    <!--[if !supportLists]-->[FONT=&quot]Caramel consistency:[/FONT]<!--[endif]-->[FONT=&quot] Sugar syrup changes to a golden browncolour and then to a dark brown colour.[/FONT]
    <!--[if !supportLists]-->[FONT=&quot][/FONT]<!--[endif]-->
     
    Last edited: Jul 3, 2010
    Loading...

  2. lalithaelango

    lalithaelango New IL'ite

    Messages:
    31
    Likes Received:
    2
    Trophy Points:
    8
    Gender:
    Female
    Thanks for the nice information... i often confused with this... But you had given clear explanation.
     

Share This Page