Sugar syrups and caramels

Question 1

Reasons for sugar syrup crystallisation

Answer 1

• Dirty pan or equipment
• Sugar hadn’t fully dissolved before the water boiled
• Didn’t wash down the sides of the pan with a pastry brush (wet caramel only)
• The syrup was stirred during the boiling process

Question 2

Rules of making a stock syrup

Answer 2

• Allow the sugar to dissolve fully on low heat before boiling
• Agitate the sugar to help it dissolve, avoiding getting grains of sugar up the sides of the pan
• Use a wet pastry brush to melt any sugar crystals that are stuck around the sides of the pan
• When the mixture is boiling do not stir
• Once the mixture has been boiling for 2 minutes, test the consistency
• Rub the syrup between your thumb and index finger to check for Vaseline stage

Question 3

What kind of sugar to use for wet caramel

Answer 3

granulated is ideal, but caster is fine

Question 4

What kind of sugar to use for dry caramel

Answer 4

caster sugar

Question 5

What kind of sugar to use for syrup

Answer 5

granulated is ideal, but caster is fine

Question 6

Basic quantities for making a stock syrup

Answer 6

1 part sugar to 2 parts water