Glucose syrup
Description
I think housewives who often make various baked goods from scratch should be familiar with this recipe for glucose syrup. As I've already mentioned, this syrup is most commonly used for gingerbread dough, cookies, as well as various creams and fondants. The peculiarity of this simple glucose syrup recipe lies in the fact that during heating, the sugar breaks down into glucose and fructose, hence its name. As a result, the syrup turns out to be sticky and transparent, it can be stored for a long time and does not crystallize, which is very important.
Instructions
- 1
Step 1
First, take a shallow pot and pour sugar into it.
- 2
Step 2
Pour the granulated sugar with the specified amount of water.
- 3
Step 3
Place the mixture over heat and bring it to a boil.
- 4
Step 4
After the syrup comes to a boil, add the citric acid and bring the mixture to a boil again.
- 5
Step 5
Then, set the burner to the lowest heat and simmer the syrup for 30–35 minutes.
- 6
Step 6
When our syrup has cooled slightly, we should add the soda, after which small bubbles will appear on the surface of the syrup.
- 7
Step 7
When the bubbles have almost completely disappeared, the syrup is ready to use. You can immediately use it to prepare something, or you can pour the syrup into a jar and store it in the refrigerator—it will keep for quite a long time.