Sugar Syrup, How To Make Sugar Syrup for Drinks and Desserts

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1. Sugar syrup is made of 2 cups sugar and 1 cup water.

1. Prefer to use a deep non-stick pan, so cooking becomes easier.
2. While cooking the sugar syrup, keep stirring it occasionally so the sugar dissolves well and to prevent the mixture from burning. However, do not stir too much, else it may cause crystals.
3. Also keep skimming the syrup to remove all the impurities and discard it.
4. This sugar syrup can be kept at room temperature or in the fridge in an airtight container for more than 20 days.

1. Sugar is available in many pack sizes, as small and large crystals. Choose what suits your need best. 
2. Check the packaging date and ensure that it is free of impurities. 
3. It should be dry and has no moisture.
4. Its free movement and dry granules best tell about its quality and freshness.

1. For the sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks, add 2 cups sugar in a deep non-stick pan.
2. Add 1 cup water. 
3. Mix well and cook on a medium flame for 6 to 7 minutes. Keep stirring it occasionally so the sugar dissolves well and to prevent the mixture from burning. However, do not stir too much, else it may cause crystals. Remember that we have to cook only till sugar dissolves. There is no need to boil it. Also keep skimming the syrup to remove all the impurities and discard it. 
4. Strain it using a strainer. This is to remove any further impurities. 
5. Cool completely, store in an air-tight container and use sugar syrup recipe | easy homemade simple syrup | how to make sugar syrup | sugar syrup for cakes, pastries and drinks as required. It can be kept at room temperature or in the fridge in an airtight container for more than 20 days.

1. Q. What to do if the sugar crystallizes on cooling?
   A. There is a possibility that either the sugar has not dissolved completely or excess water has been evaporated. So add little more water re-heat it. 
2. Q. My sugar syrup turned slightly black. What went wrong?
   A. While cooking the sugar syrup, you need to skim of the impurities that collect on top of the water. If that is not removed and discarded, the sugar syrup might turn slightly black. 
3. Q. Which sugar is the best to use?
   A. Granulated sugar is the best. The finer the grains, the more easily it will dissolve and there will be less chances of crystallisation. 
4. Q. Is powdered sugar ok to use?
   A. No powdered sugar cannot be used to make sugar syrup.