Syrup is an essential ingredient for making confectionery. It depends on its density (density) for what purposes it will be used. There are six samples of the density of the sugar syrup, which can be made sequentially in one cooking process.
Instructions
Step 1
Put a pot of water and sugar on the fire in a one-to-one ratio. The resulting foam is removed. It is convenient when foam forms on only one side, so the pan is slightly shifted on the stove for uneven heating. When all the foam has been collected, then continue to prepare the syrup until the desired consistency is obtained.
Step 2
For the first sample (sticky drop), the syrup is not brought to a boil, only the sugar is completely dissolved until a transparent mass is obtained. The water content of this syrup is 50%.
Step 3
The second sample (thin thread) is made when the syrup has boiled for a while. Cool the drop and clamp it between the index and thumb. If you spread your fingers apart, the syrup will be pulled with a thin thread. The water content is 25%.
Step 4
If you continue to cook the syrup, then it will become more and more dense, and you can make a third sample. The drop between the fingers will look like a thick thread, which indicates that the water content is already 15%.
Step 5
The syrup is boiled over low heat, stirring constantly so that it does not burn. The fourth test (soft ball) and subsequent ones are done differently. Take some syrup with a spoon and cool in cold water. If you manage to roll a soft ball, then you can be sure that only 10% of water remains.
Step 6
With the fifth sample, a solid ball is obtained, this indicates that the density of the syrup has become even greater, and the water content has decreased and is 5%.
Step 7
If the syrup is boiled further, the water will almost evaporate, only 2% of it will remain, after the sixth sample the cooled syrup will turn into caramel. The main thing is to cook it so that it is fragile and does not stick.
