Sugar Syrup

Introduction

Caramelizing 2 cups of sugar before adding 5 cups of boiling water gives you a syrup with more depth than a standard simple syrup. The 3-minute simmer keeps it pourable, and the batch size is useful for sweetening drinks, spooning over desserts, or keeping on hand for baking.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 48

Ingredients

• 2 cups (480 g) granulated sugar
• 5 cups (1.2 L) boiling water

Instructions

1. Melt sugar in saucepan and heat slowly, stirring constantly until golden brown
2. Carefully stir in the boiling water.
3. Cook for 3 minutes, then remove from the heat.

Variations

• Replace granulated sugar with light brown sugar for a darker syrup and a mild molasses note.
• Stop the sugar at a light golden color instead of a deeper amber if you want a cleaner, less caramel-forward flavor.
• Add a strip of lemon peel when you stir in the boiling water for a light citrus edge that works well in tea or cake syrup.
• Simmer 2 to 3 minutes longer after adding the water if you want a slightly thicker syrup for drizzling.

Tips for Success

• Use a deep saucepan, because the boiling water will cause the hot sugar to bubble up quickly.
• Have the 5 cups of boiling water ready before the sugar reaches color, since caramel moves fast once it turns golden brown.
• Keep the heat moderate while the sugar melts; if it goes past golden brown into dark amber, the syrup can taste bitter.
• After the 3-minute cook, the syrup should look smooth and fully dissolved with no visible sugar crystals.

Storage and Reheating

Store the cooled syrup in a clean glass jar or other airtight container in the refrigerator for up to 1 month. For longer storage, freeze it in freezer-safe containers with a little headspace for up to 3 months.

To reheat, warm it gently in a small saucepan over low heat or microwave it in short bursts until fluid again. If the syrup crystallizes, reheat and stir until clear.

FAQ

Why does the water need to be boiling?

Boiling water reduces the temperature shock when it hits the caramelized sugar. That helps the syrup dissolve more quickly and safely.

How dark should the sugar be before I add the water?

Aim for a medium golden brown. If it gets much darker, the finished syrup can taste bitter.

Can you use brown sugar instead of granulated sugar?

Yes. Brown sugar will give you a darker syrup with a more pronounced molasses flavor.

Why did the syrup turn grainy after cooling?

That usually means some sugar did not fully dissolve or crystals formed on the sides of the pan. Reheat it gently and stir until smooth again.