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Simple Syrup problem underway as we speak


Home Cooking 7

Simple Syrup problem underway as we speak

dhchait | Jul 5, 2008 03:32 PM

First, a question of proportions. Alton Brown says 2:1 sugar to water which sounds crazy. Other sites say as much as 3:1 in the other direction.

I tried the Alton way and it was about as thick as, say, marmalade. And as soon as I stirred it, the whole thing crystallized out and I had a pan full of hard candy. I then added a bunch more h2o, re-heated it all, and now it's looking okay, but I'm not sure how long I'll need to let it cool, if there's anything I can do to speed the cooling process (drop in an ice cube or 2?), or whether this batch too will end up cooling into rock candy. Thoughts/advice welcome!!

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