When making a simple syrup, my ratio was four cups water to three cups sugar, what is the end volume? I ask because i messed up a drink recipe by measuring th
I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
What does liquid glucose do for a marshmallow? Has anyone replaced liquid glucose with golden syrup or any other syrup for that matter? What are the effects
Much to the amusement of @ElendilTheTall, I'm working on French macarons. I'm using the method that makes an Italian meringue, so I pour hot sugar syrup into th
I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?
The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer? Dissolve the sugar in a medium
I'm looking for a syrup that has absolutely no flavor... not even the sweetness you find. Just as bland as you can get it (think water). I need this syrup to ab
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpos
I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recomme
I used this serious eats recipe to make orangettes. After removing the oranges from the syrup in the end I further reduced it in order not to waste it. After ta
Serious Eats recently ran a recipe for essentially water-free lemon syrup. Is there a way to achieve something similar with mint as the flavour? The quality I'
Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glu
Recently, we made a variety of cocktails from Ottolenghi and Scully's NOPI book. Now, we are left with two sugar syrups. According to the book
I am trying to perfect my Dutch syrup waffles (stroopwafels). The cookies (waffles are perfect but the caramel filling is giving me problems. I tried making th
I just made shrub syrup, by cooking fruit in sugar water (~0.5-1 cup of water and ~0.5-1 cup of sugar), sieving it, and mixing vinegar into it (~3 tablespoons o
This coffee syrup is basically a 2 to 1 ratio of sugar to coffee, and you boil it to a thick syrup. A person who tasted the final dish said it tasted like espre
I'm using Santa Cruz ORGANIC Mint Chocolate flavored syrup and I put it in an icecube tray with 1 raspberry with each one and I put it in the freezer and a bit
Today I made an orange chiffon cake with buttercream frosting. I used Rose Levi Beranbaum's Classical buttercream recipe, in which 100 g of sugar and 90 g of wa
What are some good ways of getting the most flavor out of lemon zest and into sugar+water? I’ve steeped them in the liquid that was just to the boil and
I would like to freeze mint flavored simple syrup into ice cubes, and store them for a while. I tried this with a 2 to 1 simple syrup and it did not freeze at a