How is apple syrup made?
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 apple syrup (or apple butter, apple paste or apple cheese) The taste is similar, as well. But the texture is off.
The question is how to make a real batch of apple syrup? Apple, sugar & heat for some amount of time? Or are some other ingredients needed?
Best Answer
When I make apple syrup, I use apples (2 cut, peeled, sliced, and cored), sugar (1/2c), and two tablespoons of water. Combine everything, let the sugar dissolve, and then bring to a boil. Let it simmer for 10 minutes until the apples have become nice and soft and the syrup thickens. I usually do it for a bit longer just to be on the safe side. I have also found that adding a bit of cinnamon gives it just a bit extra!
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What is apple syrup made of?
Pure apples. They are juiced and simmered down until a lot of the water has evaporated. What's left is sticky concentrated, sweet apple syrup that's a healthy alternative to refined sugar.Can you make syrup from apple trees?
Technically, just about any kind of tree can be tapped, including oaks, cherries, apples, ashes, and more. However, you'll need to pay attention to how much sap it takes to get a gallon of syrup, as well as how long the sap will run, for any type of tree you decide to tap.How do you make apple pie syrup?
In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice or cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.How do you make apple pancake syrup?
How to Make Apple Syrup. To make this seemingly indulgent delight, simply simmer apples, cinnamon, a little butter, sugar, and water (mixed with cornstarch). In ten short minutes (or ten long minutes depending just how hungry you are), you have fresh, Cinnamon Apple Syrup and a home that smells delightfully cozy.Apple Syrup - How to
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Answer 2
I admit, I've never attempted making stroop (apple or otherwise) on my own ... but some discussion on a forum post regarding Dutch cooking mentioned that there's something called 'apple cheese' which sounds like it might be quite similar, based on the description of the end consistency and the amount of sugar used.
Answer 3
Apples go brown when the air hits the flesh - if they are cooked quickly or kept away from air until cooked, they don't go brown. Lemon juice can delay the browning. Cooking without stirring can result in lessened browning, because the top layer in the pot protects the mass from the air.
It can be hard to resist stirring, but you have to remember that stirring will also introduce air.
With a lot of things, I microwave apples in a covered dish, cut in large chunks. After that, they can sit around for a while before I get around to using them.
Answer 4
I will sometimes make a different sort of Apple Syrup that is more like maple syrup in consistency.
The process starts with making Apple Sauce. Once the apples have been boiled and sent to be mashed, I take the water that was used, strain out large particles, and then start boiling it down until I get a syrup like consistency out of it. I almost never have to add anything to sweeten it, but that will really depend on the mix of apples you started with.
Answer 5
Apple molasses is made from fresh apple cider. I made it once in a crock pot. You have to cook it for a long time to reduce 7 litres down to 1. Unfortunately the apples I used were too tart and the apple molasses turned out quite sour. I have since learned you need to use low acid apples, like Tolman Sweet, or Pound Sweet. These are old heritage varieties. If you use a low acid apple, there is no need to add sugar.
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