Sugar Syrup (step by step on how to make it)

Syrup is fundamental to many areas of sweet cooking and confectionery and in the preparation of desserts. A syrup can provide a light sweetening  to fruit juice or may end up as the ultimate pulled sugar decoration to finish a fabulous gateau. Whatever its eventual destination, a syrup begins as sugar dissolved in liquid. A heavy syrup is one with a high proportion of sugar to liquid. A light syrup has less sugar, is therefore less sweet in taste and has a thinner texture. The two golden rules are first to dissolve the sugar in the liquid over a fairly low heat, stirring gently without boiling and avoiding splashing the insides of the pan as much as possible. Secondly, when the sugar has dissolved completely, stop stirring and bring the syrup to a boil. Do not stir once it is boiling.

Problems in making sugar syrup
When boiling heavy syrups, it is vital that the sugar remains dissolved in solution. If any sugar crystals form, they will lead to more in a chain reaction and the syrup will rapidly become a crunchy mass. Stirring after the syrup boils causes crystals to form. Syrup splashed onto the inside of the pan will also form crystals, so stir very gently during the first stage. Brush the inside of the pan with cold water if there are any splashes, this stops the syrup form forming crystals.

Types of syrup
Light syrup- 1 1/4 cups of sugar to 2 cups water
Medium syrup- 1 1/4 cups of sugar to 1 cup water
Heavy syrup- 1 1/4 cups of sugar to 7/8 cups water