"Steve Freides" > wrote in message
...
> 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-

Great idea.

Be careful though. One time I tried to make caramel in the microwave and my
plastic bowl melted, from the heat released by the caramelizing sugar.

I'd like to make some nectar syrup (almond & vanilla, with some red food
coloring).


W. Pooh (AKA Winnie P.)