Whenever there is a festival, some desserts will be made, and usually some syrup needs to be prepared. Boiling syrup requires a lot of skills. Most people will fail to boil syrup for the first time. Let’s take a look at what you should pay attention to when boiling syrup! Is there any way to make syrup foamy?

Stir the syrup vigorously. The syrup should be kept still during the stabilization period, otherwise sand return is likely to occur, because the mixed air can easily form bubbles in the syrup and become crystal seeds, resulting in sand return. Therefore, it is recommended not to stir the syrup while it is still.

In case the syrup returns to sand, you can add the sanded syrup to the new syrup and boil it again. How to make homemade syrup

Ingredients

Make about 500 grams of syrup:

400 grams of white sugar, 200ml of water, 50ml of fresh lemon juice.

Method

1. After the sugar and water are boiled, turn to low heat, add lemon juice, boil again, continue to cook for 40 minutes over very low heat until it turns color and thickens. A little thinner than honey and turn off the heat. (Remember not to stir during this time. If the sugar juice splashes on the wall of the pot, use a brush dipped in water to clean it so that it flows down the wall of the pot.)

2. Turn off the heat and wait to cool, then put it into a glass sealed jar. Theory It can be used after one day, but the longer it is left, the better the effect will be. Should you use oil or water to boil syrup?

It is best to boil syrup with water instead of oil, because the temperature of the oil is difficult to control and it will burn if not done properly. Put a small amount of water in the pot, put the sugar in, and stir continuously with a spoon until the water evaporates and only the syrup is left in the pot. Then use a spoon to hold some syrup and pour it into the pot in the air. You can see that the syrup is sticky. It'll be fine if it's thicker. What is inversion syrup?

When sugar and water are mixed, heated and boiled, the water will slowly evaporate, and the concentration of the sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, the sugar will crystallize out after cooling. In order to prevent this phenomenon from happening, when we boil the sugar water, we add some acidic substances and replace it with lemon juice in the recipe. Some of the sugar will be decomposed by the acid into simple sugars that are not easy to crystallize. This process is called the conversion of sugar.