How to Make Sugar Syrup

If you are one of the few who discovered The CookMobile in its early life, you probably already noted the minor re-designing of the site. May I pat myself in the back and say, I did it on my own? Ok, I admit. Not really on my own. I relied heavily on class A support from the Revolution Theme moderators every time I got lost. Also, my 17-year old brat is currently on summer vacation from college and finally had the time to change my site’s color scheme. It proves to show, it pays to pay for a premium theme. It also proves to show, it pays to pay for your child’s computer. This kid built her own website and her mother does not even know how to use Photoshop! Was it not just yesterday she ran to the kitchen for crackers when I told her the moon is made of cheese?

Anyway, I added a “kitchen knowledge” section on The CookMobile. Here, I will be sharing the little tips and nifty tricks I’ve learned and encountered over the years. I have already in my “draft” box, waiting to be posted at regular intervals, kitchen survival tips such as: how to make a rose tomato, how to debone chicken, how to frost fruits, how to make a luau centerpiece with fruits and vegetables, how to pipe a basket weave design with royal icing, how to make chocolate cups, and other fun things to discover! May I invite you to visit often and explore with me? So, on to our first: interested in toffee-making? It all starts with sugar syrup. So, read up the simple steps I found in Pamela Clark’s Cupcake recipe book.

Ingredients

1 cup sugar
1/2 water

 

Place sugar and water in a heavy-bottomed pot. Stir constantly over medium to high heat to dissolve sugar. The sugar must be dissolved completely before the mixture boils to prevent crystallization or graininess. To brush down the sugar grains that stick to the side of the pot, use a clean pastry brush dipped in water.

 

 

 

Do not scrape pot or stir sugar syrup after it comes to a boil and while it is cooking. Boil the syrup until thick, around 5 minutes. Remove pot from heat. Before using, allow bubbles to subside. This stage is perfect for fluffy frosting and can be accurately measured by using a candy thermometer. The temperature should be 245 F.

 

 

 

Bring sugar syrup to a boil. Reduce heat and simmer uncovered without stirring for until mixture is golden, around 10-15 minutes. The longer the toffee boils and colors, the harder it will set. Remove from heat. Let stand and allow bubbles to subside before using. If using a candy thermometer, the temperature should be between 280 F and 310 F, depending on the color required.

 

 

 

See you next week for Part II: How to Make Toffee Shards!