Basic Sugar Syrup preparation

Mix enough water to cover the sugar. Heat it to dissolve slowly , stirring in between. Do not allow it to boil until completely dissolved. Once the sugar is biliong, do not stir more; If any crystals are formed at the sides of the pan, wipe it with a cloth dipped in warm water. Over stirring will affect the consistency of the sugar syrup while boiling . Boil the syrup in steady temperature

Sugar Syrup Consistencies:

Thin Syrup : Syrup gets a shine and the sugar is dissolved completely

Sticky Syrup: Dip your forefinger in the syrup after dipping it in cold water; When you rub thumb over fore finger it feels sticky.

Half thread consistency: String is formed when tested between thumb and forefinger ,but it will cut immediately.

One thread consistency: Thin string is formed when tested between thumb and forefinger.

Two thread consistency: When tested between fingers, two threads are formed.

2 1/2 - 3 thread consistency: when tested between thumb and forefinger, string appears in 2 or 3 places.

Gathered consistency: When a little syrup is poured over water, it settles down below the water. It can be gathered by hand.

Ball consistency: When syrup is poured over water , a smalll ball is formed when rolled with fingers, and should be hard enough.(Soft or hard depending upon the sweet)

Crack consistency: When a little syrup is poured over water, it becomes hard (No cracks to Brittle consistency)

Caramel consistency: Sugar syrup changes to a golden brown to a dark brown colour.