100g ................................. Water
100g ................................. Sugar
1/4tsp .............................. Corn syrup
1/4tsp .............................. Corn syrup
Put the water, corn syrup and sugar into small saucepan and bring to boil, until all the sugar dissolved, take off the heat and let the syrup cool.
Keep it in a bottle in the fridge, easy to use every times you need.
When using mix it with liqueur of your choice.
12 comments:
Hi may I know what is corn syrup?
where can I purchase?
TQ
This is Corn syrup.
You can buy it from supermarket or bakery supply shop.
Is it acceptable to omit the corn syrup?
Yes you can omit it, but your syrup can crystallize a bit if you keep too long.
I used my simple syrup (without corn syrup) today to make lemonade. It was in my fridge since one month. Though it didn't crystallize, I was not sure whether I should consume or not; wasn't sure until when it could be stored...
Hi, Nisha
Using corn syrup will reduce the chance of crystallizing ^^ but it's not necessary. You can keep it indefinitely as long as you keep it in the fridge.
You can use just the sugar to make a simple syrup. Dissolve all the sugar before bringing the mixture to a boil and make sure to have a pastry brush and water on the side and run it around the side of the saucepan to get rid of any sugar crystals but don't allow the brush to touch the syrup mixture. once all crystals have dissolved bring to boil for a bit then you have simple syrup.
Hi, Anonymous
Thank you
If i want to moit the cord syrup, should i add in more sugar to compensate?
Hi, Yvonne
Do you mean making the sugar work.
Sorry...my typo error. What i meant is if i were to omit the corn syrup, should i add in more sugar :)
Hi, Yvonne
^^, Ok, if you omit the corn syrup, you don't need to add more sugar. The corn syrup helps reducing the crystallizing of the sugar, but you can omit it.
Post a Comment