An inexpensive way to make your own flavored syrups for coffee
- Carbohydrate 35.1950480444325 g
- Cholesterol 0 mg
- Fat 0.00142200000120209 g
- Fiber 0 g
- Protein 0.762084000662079 g
- Saturated Fat 0.000426600000360627 g
- Serving Size 1 1 Serving (50g)
- Sodium 1107.67120094057 mg
- Sugar 35.1950480444325 g
- Trans Fat 0.000284400000240418 g
- Calories 139 calories
Step-by-step
- Put sugar and water in a pot and bring slowly to a boil, stirring constantly with a wooden spoon.
- When it begins to boil, turn the heat down to a simmer and continue to stir for 3-4 minutes.
- Once thickened, take the pot off the stove and add the flavoring.
- Allow the syrup to cool to lukewarm and pour into a bottle and cap tightly.
- Store in the refrigerator to keep it fresh.
- It will keep 2-3 weeks.
Commercial liquid sweeteners rely on precise industrial boilers, but home syrup production requires only basic kitchen gear and careful heat control. Dissolving sugar into water at a 4-to-3 volumetric ratio creates a stable base that prevents rapid crystallization during cooling. Adjusting batch sizes demands strict adherence to proportions; halving the water and sugar maintains identical concentration, whereas altering the ratios changes viscosity entirely.
Judging Doneness Visually
Without a candy thermometer, identifying the exact moment to remove the pot from the heat requires keen observation. Simmering the mixture for three to four minutes allows excess moisture to evaporate, concentrating the liquid. Watch for bubbles to transition from rapid and watery to slower, heavier pops accompanied by a visible thickening along the sides of the pot.
- Stir continuously during the initial boil to prevent localized caramelization at the bottom of the pan.
- Cool the finished syrup to lukewarm before bottling to avoid cracking glass containers and forming condensation.
- Refrigerate the sealed bottle immediately to maintain quality for up to two or three weeks.
