I poured simple syrup over cooked apples. Why did it turn watery?
I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a nice thickened gel. By morning it's all watery. Why?
Best Answer
Some of the water content of the apples has migrated from the apples to the surrounding syrup. This is due to an effect called osmosis. The apple, like all living things is made out of cells that have (among other things) water inside them. The cell walls are semipermeable, meaning small molecules like water can pass through them, but larger molecules like sugars cannot. All dissolved substances (sugars, salt, etc.) attract water to themselves, so if you expose the apples to a highly sugary solution (like syrup), the water will be pulled from the apples into the syrup.
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How do you make simple syrup thicker?
A traditional simple syrup recipe calls for equal parts of sugar and water, but by doubling the amount of sugar, you'll end up with a thicker, sweeter syrup that makes sweetening your favorite sweet tea, iced coffee, lemonade, well, simple!What happens when you boil sugar?
Science of Cooking: Candy-making Stages | Exploratorium. As a sugar syrup is cooked, water boils away, the sugar concentration increases, and the temperature rises. The highest temperature that the sugar syrup reaches tells you what the syrup will be like when it cools.How do you make an apple simple syrup?
InstructionsHow do you make sweet apple syrup?
In a saucepan, combine all of the syrup ingredients except for the apples. Bring to a boil, stirring to dissolve sugar and melt butter. Boil for 1 minute then reduce heat to medium and add apples. Simmer for 10 minutes, or until apples are desired tenderness.Turning UNRIPE Apples into Syrup
More answers regarding i poured simple syrup over cooked apples. Why did it turn watery?
Answer 2
The syrup has very high sugar content and the apples much lower. The syrup pulls water out of the apples by a process known as osmosis, which tries to equalize the sugar concentration on each side of the permeable membranes of the apples' cells.
Answer 3
Sugar is hydrophilic, meaning it's attracted to water. Your water soaked/softened apples likely had a higher moisture content compared to your syrup. The water migrated out of the apples and equalized the sugar concentration. This process is referred to as osmosis.
Next time, try boiling the apples in that sugar syrup instead of just water.
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