Syrups

Ingredients

• Sugar
• Water

Preparation

• The proper quantity of sugar for syrups in general is considered to be one kg (4 cups) to every 625ml (2 ½ cups) of water.

• In the preparation of syrup, employ as little heat as possible. The best plan is to pour the water, cold, over the sugar, and allow the two to lie together for a few hours in a covered vessel, occasionally stirring, to dissolve the sugar. It is very important that the sugar be dissolved before the mixture comes to

• a boil , otherwise the sugar may crystalise at a later stage.

• The different stages syrups are:

• 1. Thin syrup Some taken up in a spoon pours out likeoil. This is good to store for mixing into cold drinks

• 2. One thread consistency A drop cooled on the thumb,when pressed with the forefinger, gives a thread. Good for gulab jamuns like sweets that need soakingin syrup, without hardening.

• 3. A Setting consistency When a thin skin appears on blowing the syrup. Good for jams, chutneys, etc.

• 4. A Soft Ball consistency A drop dropped in a cup ofcold water, sets at once, into a soft mass. Good for`barfis', etc.

• 5. A Hard Ball consistency A drop dropped in a cup of cold water, sets into a hard, crackling like consistency. Good for brittles, candies, etc.