Ingredients for Converted Syrup

400g granulated sugar 180ML water

50ML fresh lemon juice

How to make Converted Syrup

Step 1

Prepare a stainless steel or ceramic pot (don't use iron or aluminum pot), put the sugar into the pot.

Step 2

Add water and stir slightly with chopsticks to mix the sugar and water. Turn on medium heat to heat it up. Please do not stir after that.

Step 3

When the sugar water boils, pour in the fresh lemon juice. Once it boils again, turn down the heat and simmer slowly. From this point until the end of cooking the syrup, remember not to stir the sugar water again.

Step 4

A portion of the sugar mixture may have stuck to the walls of the pan. To prevent this part of the sugar from creating sugar crystal particles, take a brush and dip it in water and brush it around the walls of the pan. As the water runs down the walls of the pan it will wash the sugar off the walls and into the pan.

Step 5

Then, just keep it on a low simmer.

Step 6

Cook for about 40 minutes to an hour.

Step 7

The longer the cooking time, the darker the color of the syrup. We can see the process of slowly darkening the color of the syrup.

Step 8

After cooking the syrup, turn off the flame, wait for the syrup to cool down, get an airtight jar, fill the syrup and leave it for 1 day to use later.

Cooking Tips for Converted Syrup

1, when cooking the syrup, turn on the heat low. If the heat is too high, the water will evaporate too quickly and the syrup may thicken in less than 40 minutes. Because the minimum fire of each stove is different, the caliber of the pot is also different, will affect the evaporation of moisture. Be sure to keep an eye on the color and consistency of the syrup as it cooks. As soon as it's almost done, turn off the heat. Also, if the water evaporates too quickly, in a short period of time your syrup water has almost evaporated, but the color is not yet in place, you can add more water to cook haha. Don't let the water evaporate, the syrup temperature is too high, but it will harden when it cools down. If your home firepower is larger, you can cover when cooking to prevent excessive evaporation of water. 2, if you do not want to cook so much syrup at once, you can halve the amount of sugar and lemon juice, but the amount of water, as appropriate, can be slightly reduced, do not have to halve, because no matter how much sugar, must be boiled for a certain amount of time, if the water is also halved, may be less than 20 minutes of water on the boil dry. 3, because the syrup will be thicker when it cools than when it is hot. So, if the consistency of the boil reaches a degree thinner than honey, it will be fine, and it will become thicker when it cools down. 4, There are a lot of syrups out there that say you need to let it sit for 1 week or even 15 days after it's done before using it. But if you make it according to my recipe, it's okay to use it after 1 day. Of course, the longer the syrup is left to cook, the better it will be. Converted syrup has a strong preservative ability, can withstand the placement, you can make a little more at a time, the next year can still be used haha. 5, different people have different habits of cooking transformed syrup. Depending on the syrup, the mooncake recipe used will also be different. If you want to make mooncakes according to the lotus seed paste and egg yolk mooncake recipe in my blog, it is recommended to cook the transformed syrup to the same level as mine haha (the consistency is similar to honey or slightly thicker). 6, the lemon juice in the recipe refers to the original juice squeezed from fresh lemons. If you do not have lemon juice, do not recommend using vinegar instead, the syrup will not taste good, I have tried. People thought they were making sweet and sour pork while it was cooking. In addition, the acidity of vinegar and lemon juice is not consistent, the specific conversion ratio I did not study, in short, not very reliable - - 7, after cooling the syrup should be thick with liquidity, if the syrup becomes hard after cooling, that too much water evaporation, can be appropriate to add some water and re-boil, and then stirred evenly can be (if the syrup has been boiled black, then the day back to the lack of action ha).