Sugar Syrup

[Sweet Sauces]

285g/10oz granulated sugar

570ml/1 pint water

thinly pared zest of 1 lemon

1. Put the sugar, water and lemon zest into a saucepan and heat slowly until the sugar has completely dissolved.

2. Bring to the boil and cook to the required consistency (see below). Allow to cool.

3. Strain. Keep covered in a cool place until needed.

NOTE: Sugar syrup will keep unrefrigerated for about 5 days, and for several weeks if kept chilled.

STAGES IN SUGAR SYRUP CONCENTRATION

TYPE OF SUGAR SYRUP  BOILING POINT    USES

Vaseline                            107°C/220-221°F  Syrup and sorbets

Short thread                     108°C/225-226°F  Syrup and mousse based ice creams

Long thread                      110°C/230-235°F  Syrup

Soft ball                            115°C/235-240°F  Fondant, fudge

Firm ball                          120°C/248-250°F  Italian meringue

Hard ball                          124°C/255-265°F  Marshmallows

Soft crack                          138°C/270-290°F  Soft toffee

Hard crack                        155°C/300-310°F  Hard toffee and some nougat

                                           160°C/318°F           Nougat

Spun sugar                       152°C/305-308°F   Spun sugar