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| Name: | Cane Syrup | Contributor: | Dean Woodward |
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| Description: | Quick cane sugar syrup | Posted: | 2016-12-18 |
| Key words: | sugar syrup | Category: | Other |
| ID: | 898 | Updated: | 2016-12-19 06:31:42 |
| Ingredients: | 2 cups water
5 1/3 cups (2lbs + 10oz) granulated cane sugar 1 teaspoon cream of tartar pinch salt |
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| 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. |
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| 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 | ||
| Equipment: | Candy thermometer
Stainless steel or silicone spoon- NOT WOOD Pastry brush Clean glass jars with lids- half pint works well. |
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