Steve Freides wrote:
> Just a few observations based on my making syrups he
>
> It's easiest in a microwave and the results are good. We have 1200 W
> microwave that generally cooks everything much faster than package
> directions call for, and my procedure is: 1-1/4 cups water and 1-1/4
> cups sugar in a 2-cup Pyrex measuring cup. Microwave for 1 min, stir,
> microwave for another minute, stir again, then another :30 to finish.
>
> I've been experimenting with "healthy" sugars. I use Organic sugar for
> my simple syrup - it's a little molasses colored but still neutral
> enough to work fine in everything we've tried, including various hot and
> iced teas and coffees. I use Turbinado sugar when I'm making vanilla
> syrup - it's quite a bit darker than what I get using Organic and it
> takes a bit more stirring, but the results are really delicious. And,
> as mentioned previously here, I use a lot of vanilla in my vanilla
> syrup - I use 1/4 cup of Trader Joe's Bourbon Vanilla Extract for each
> cup of water. (One of these days I'll get around to making my own using
> vanilla beans...)
>
> Thar ye have it, maties - any other things about making syrups, please
> chime right in.
>
> -S-
>
>
Interesting. I am about to embark on making syrups myself.

--
Jean B.