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How to make sugar syrup

You can buy proprietary brands of sugar syrup, or if you'd prefer to make your own, I recommend making a 'rich' two parts sugar to one part water (2:1)...
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I D’s Avatar I D
26th June at 18:12
Regarding point 5 above, high temperatures do indeed cause rapid hydrolysis of sucrose into glucose and fructose *in the presence of mineral acids or invertase* (enzyme):

https://qsstudy.com/first-order-reaction-hydrolysis-sucrose-glucose-fructose/

but only incredibly slowly in a simple water-sucrose syrup:

https://chemistry.stackexchange.com/questions/116764/how-long-would-it-take-for-sucrose-to-undergo-hydrolysis-in-boiling-water
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Simon Difford’s Avatar Simon Difford
27th June at 06:23
It may be just “exponential kinetics”, but the maths and science in the links are unfathomable. Are you saying that in the process of making a rich sugar syrup, even with prolonged boiling, there will be NO conversion to glucose and fructose? Or just minimal conversion?
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Charl Engela’s Avatar Charl Engela
2nd September 2022 at 19:18
I nearly always add a shot of vodka to a bottle (500ml) of syrup as a preservative. The resulting mixture would be less than 1%ABV. Is this a good or a bad idea?
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Simon Difford’s Avatar Simon Difford
3rd September 2022 at 09:29
A great idea, especially if you are not using it quickly.
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Patrick Mullane’s Avatar Patrick Mullane
2nd September 2022 at 18:12
I keep my simple syrup in a glass bottle. I make it by pouring the sugar in (2-1), adding hot water from the tap and shaking; it seems to come out fine. Is there any reason that shouldn't work?
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Charl Engela’s Avatar Charl Engela
3rd September 2022 at 11:36
I wouldn’t use hot tap water because we have very hard water where I live, but if yours is soft it should be fine. I filter mine first.
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Simon Difford’s Avatar Simon Difford
3rd September 2022 at 09:33
If sugar is fine, the water is hot enough and you are patient and vigorous in your shaking, then I can see this method working for rich syrup. It is how most make 1:1 simple syrup.
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