HOW TO TEST SYRUP FOR READINESS
1. Thermometer
2. The ball test
The Ball Test
Put a tiny drop of the syrup in a cup of cold water and it will firm into a ball you can handle. Pick it up and feel it. If it is soft, pliable it is soft ball. If it is firm or hard, it is hard ball.
Below Soft Ball Stage
At this stage it is a little thicker than water, but has not really thickened yet. I like this stage for making glazes. It is also used in mixed drinks, sodas, lattes, and table syrups. Typically this is not colored, but if you want to get fancy with drinks you can color it with gel food color.
Soft Ball Stage
At this stage it is thick, but easily pourable You can take a tiny bit and drop it in water and it will stay together in a little ball like soft jello. The stage is used for making Italian Meringue, Sabayon, and Pate a Bomb.
Hard Ball Stage
At this stage it becomes heavy, thick, and sticky. A little bit taken out forms a firm ball. This stage us used for making hard candy.
For Use as a Bar or Beverage Syrup
You want a thin liquid for this so use a 2:1 ratio of water to sugar and only cook it enough to thoroughly dissolve the sugar. Adding some corn syrup or glucose or tartaric acid also helps prevent cristallization. You can keep it in a tall bottle with a pour spout.
Table Syrup for Pancakes
Use a 2:1 ratio of water to sugar and thicken it only a little. You want it to stay liquid. Adding a little maple syrup and butter helps keep it liquid
Meringue, Sabayon, Pate a Bomb
You want a soft ball stage syrup. Do not let it reach hard ball stage. When it reaches 210F start whipping the egg whites or yolks. Work quickly. When it reaches 230F drizzle it into the eggs. Always add while whisking on medium-low in a mixer because you don’t want it to splatter. Keep whisking vigorously enough to keep it moving, but smooth enough to keep it from splattering.
Storage
Use thickened syrups immediately.
Liquid syrups for beverages and table use can be stored.
CLEANING SYRUP FROM KITCHENWARE
Boil water in your syrup pot. Put any utensils in the boiling water. The syrup will dissolve and you can pour it out with the hot water. Rinse immediately in hot water to ensure all residue is washed away
CAUTIONS
1. Do not let hot syrup splash on you. It burns and hangs on.
2. Do not let hot syrup splatter onto your stove or countertop. It can be hard to clean off.
3. Do not let the syrup slosh up onto the sides of the melting pot or mixing bowl.
It will dry immediately and form hard crystals which put grit into your recipe.
FLAVOR VARIATIONS
Vanilla Syrup
Add 1-3 tsp vanilla extract to the finished syrup
Citrus Syrup (Lemon, Lime, Orange, Grapefruit)
1 cup water
1 cup fruit juice + zest of 1 fruit
1 cup granulated sugar
2 tsp fruit liqueur (lemonchello, cointreau)
Berry Syrup
1 C juice (or puree)
1 c water
2 c granulated sugar
2 tsp berry liquer like chambord, kirsch, or a brandy (Optional)
Almond or Hazelnut Syrup
Add 1 tsp vanilla extra and 1 tsp nut extract to the finished syrup
Brown Sugar Syrup
Use brown instead of white sugar.
Brown Sugar Maple Syrup
Brown sugar with a splash of maple syrup.
Autumn Spice Syrup
Add to brown sugar maple a touch of cinnamon, clove, and nutmeg.
Fruit Flavors
Replace half the volume of water with fruit juice (100% fruit and fresh
)If you really want the flavor replace all the water with fruit juice.
For citrus such as lemon, lime, or orange, include some zest.
For berries, use juice or strained berry puree. This is great for a table syrup.
Fruit Combinations: Strawberry-Lemonade, Lemon-Lime, Marguerita, Orang-Banana, Pineapple, Pina Colada,
Liquor Flavorings
Replace half the volume of water with your chosen liquor:
Popular Liquor Flavorings: Rum, Bourbon, Cointreau, Grand Marnier, Chambord, Irish Cream, Kahlua, Lemoncello, Creme de Menth
Espresso Flavoring
Brew up some espresso in place of the water, or use instant espresso powder. You decide if you want your espresso stronger or watered down a bit. It really depends on how you are using it in your recipe. I go for full strength or 50/50 espresso water to the sugar.
Mocha Flavoring
Add ½ to 1 cup cocoa powder and 1 tbsp vanilla extract to your espresso mix
Chocolate Syrup
Add ½ to 1 cup cocoa powder + 1 tbsp vanilla extract to the water.
Cinnamon Syrup
3/4 cup white granulated sugar
1/4 cup brown sugar
1/2 cup water
1 teaspoon cinnamon
Caramel Syrup
Make a simple syrup then cook over low to medium low heat until it turns amber color. Be careful not to burn it. Remove it from the heat and add 1 tsp vanilla extract.
Toffee Syrup
Make the simple syrup, then add ½ cup butter and 1 tsp vanilla. Optional 1 tsp maple syrup.
Syrup Flavored with Extracts (Vanilla, Hazelnut, Almond)
2 cups water
1 cup granulated sugar
2 tsp Extract
Orange Blossom Syrup
1 cup water
1 cup orange blossom water
1 cup granulated sugar
Rose Syrup
2 cups rose water
1 cup granulated sugar
Lavender Syrup
2 cups water
1 cup granulated sugar
4 tablespoons dried culinary lavender
Strain
Add 5ml lavender essential oil
Mint Syrup
2 cups water
1 cup sugar
10 mint leaves
Strain
Add 5ml peppermint or spearmint essential oil
NUT SYRUP
Orgeat (Almond Syrup) (OR (Hazelnut, Walnut, Pistachio)
2 cups (10 ounces) raw almonds
2 cups filtered water
2 cups sugar
1/4 teaspoon orange flower water
Soak the almonds in the water overnight in the refrigerator
Strain wit a nut milk bag
Make the simple syrup using the almond milk/water
Remove from heat, cool to room temp and add the orange blossom water
Optional: 1 ounce grand marnier or cointreau
