On a hot summer day and with a basketful of lemons I often want a nice cold glass of lemonade. A lot of recipes suggest making lemonade with simple syrup, which
I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carb
Based on a the coffee questions I've seen, it seems that hot beverage questions are in scope, so here goes mine: We like keeping iced coffee in the fridge, pa
I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the
I want to make some anzac biscuits which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?). What are some good recipes? A g
I had a tin of golden syrup for a long time - longer than I care to admit. When I opened it up yesterday (to sweeten up some mulled wine), it was granular (a bi
Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup
I need to bake a cake without fructose, so all forms of granulated sugar and most syrups (including honey, agave & maple syrup) are out. I've heard of granu
I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities
When making a thick simple syrup (1 part water, 1 part white sugar), how can I know when I've cooked the sugar for long enough? Is it possible to overcook this
I've done canning of jams and jellies. I would like to make caramel and butterscotch syrups and jar them to give away, too, but I'm not sure if this is do-able
When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
I've been making dutch apple pastries for a couple of weeks now, and I've noticed that the apple filling that spills from the pastries turns dark brown like app
I'm making snow cones from real fruit syrup that I'm making myself - the problem is that the fruit syrup comes out too viscous and it tends to set on top of the
We're trying to make trailmix chunks. Is it alright to replace sugar free maple syrup (springtree low calorie maple syrup) in baking for this case? My concern
I make strawberry syrup using the follow ingredientes. 1 pound of strawberrys; half lemon juice; 1 cup of sugar. How can I make a sugar free (or at least using
I got a bottle of (supposedly high quality) ginger syrup for Christmas. I've never seen or tasted it before, so I have no idea how to use it. Since I like ginge
What can I use as a substitute for corn syrup in a recipe for boiled icing?
In Europe, the very large majority of glucose syrups are actually derived from wheat and thus not gluten-free, while corn syrup is gluten-free (as far as I unde
I am planning to make a sorbet from a cordial which I'm going to make (essentially a flavoured syrup). What proportion of sugar to water to I need to create a s