Do not use confectioner’s sugar (powdered sugar). This usually contains cornstarch, which does not dissolve in water. The syrup will be cloudy or grainy.
A more concentrated syrup has a higher risk of crystallizing back into solids, but will last longer in the fridge. Some bartenders prefer a concentrated syrup because it can sweeten a cocktail without adding too much water. For greater accuracy, measure ingredients by weight on a kitchen scale. Using volume measurements (cups or milliliters) won’t cause major issue, but you’ll end up with about ⅞ the amount of sugar. Try melting a thin layer of sugar at a time rather than adding a huge amount of sugar all at once.
Do not let the mixture boil. If you lose too much water, the sugar may not be able to dissolve. For very concentrated syrups (at least a 2:1 ratio of sugar to water), stir the last bits of water gently. Too much stirring when the maximum amount of sugar has dissolved can cause crystals to reform. [1] X Research source
Because the lid traps most of the water vapor, it’s all right if the syrup boils for a short time while the lid is on. To be safe, stick with a brief simmer.
If the sugar crystallizes when it cools, either too much water boiled away, or not all the sugar dissolved. Add a little water and heat it up again.
Unless using immediately, store in a clear container so you can watch for signs of mold.
A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka. [3] X Research source
Combine equal parts sugar and water in a sealed container. (Using superfine sugar may shorten the shaking time. )[5] X Research source Shake for three minutes, then let rest for one minute. Shake for another 30 seconds, or until all sugar is dissolved.
If using herbs, remove them as soon as they turn brown. Strain out leaves once the syrup is done. The addition of other ingredients may shorten the shelf life. Stir a spoonful of vodka into the cooled syrup to prevent mold.
Bring water nearly to a boil. Slowly mix in an equal amount gum arabic, by weight. Stir until gluey and mostly combined. Let sit for two to three hours, off the heat. Stir again to work in lumps. Start making sugar syrup, as above. Use twice as much water as you did for the gum arabic. Once sugar is dissolved, reduce to a simmer. Stir in gum arabic mixture slowly, while stirring. Let cool, then skim off and discard scum from the top of the syrup.
Heat the sugar (alone) in a stainless steel saucepan, stirring once every 30 seconds. For caramel syrup: Add water as soon as the sugar melts. This will cause spattering and steaming, so stand back as you pour. Stir rapidly and constantly until syrup forms. For burnt caramel syrup: Turn on stove ventilation or open windows — there will likely be smoke. Wait until sugar forms thick bubbles, than (in another 15 seconds or so) turns dark. Add water and stir carefully. It may take a while for the solid sugar to dissolve.
