|Name:||Cane Syrup||Contributor:||Dean Woodward|
|Description:||Quick cane sugar syrup||Posted:||2016-12-18|
|Key words:||sugar syrup||Category:||Other|
|Ingredients:||2 cups water
5 1/3 cups (2lbs + 10oz) granulated cane sugar
1 teaspoon cream of tartar
|Preparation:||Combine all ingredients in saucepan and stir until sugar is moistened.
Clip candy thermometer to the side of the pan and set over high heat.
DO NOT STIR after this point.
As the sugar comes to a boil, dip the pastry brush in a dish of water
and brush down the sides to dissolve sugar crystals on the sides of
the pan that might cause syrup to re-crystalize. One sugar is at a
full boil, you do't need to do this any more.
Boil until it just barely reaches 240 degrees F, then immediately
remove from heat. It is better to be a little cool than too hot.
Allow to cool for one hour, then pour into clean glass jars. Can be
stored for up to two months. Reheat in microwave in 30 second bursts
or in saucepan of simmering water to pour / use easier.
|Notes:||Can be halved (1 cup water, 2 2/3 cups cane sugar, 1/2 tsp cream of tartar, small pinch salt); this is handy if making marshmallow recipe at http://www.wetleather.com/recipes/edit-899|
Stainless steel or silicone spoon- NOT WOOD
Clean glass jars with lids- half pint works well.