Best Sugar Syrup Recipes

SIMPLE SUGAR SYRUP

Steps:

• Bring water and sugar to a boil and boil until sugar is dissolved. Cool to room temperature and transfer to a jar. Store in a cool pantry or refrigerate.

SUGAR-FREE SIMPLE SYRUP

Steps:

• Dissolve Splenda in water and allow to cool. Strain through a coffee filter to remove sediment. Use wherever a recipe calls for simple syrup.
• VARIATIONS: You can flavor this syrup for other uses.
• Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.
• Orange (or Lemon) syrup: Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.
• Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
• Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
• Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.

SUGAR SYRUP

Steps:

• Dissolve 300g caster sugar in 150ml water over a low heat.
• Leave to cool and bottle for future use in cocktails. Store in the fridge.

CHOCOLATE SYRUP (SUGAR-FREE)

Steps:

• In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
• Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
• Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
• To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.

SIMPLEST HOT CHOCOLATE (WITH MAPLE SYRUP AND NO REFINED SUGAR)

Steps:

• Pour milk into a microwave-safe measuring cup; heat in a microwave oven for 1 minute and 30 seconds. Place maple syrup, cocoa powder, and vanilla extract in a mug; pour in 1/3 of the hot milk and stir well. Add remaining hot milk.

BROWN SUGAR SYRUP WITH CINNAMON

Steps:

• In a medium sauce pan, add brown sugar and water and bring to a boil.
• Stir constantly for about 3 minutes and reduce heat to low.
• Keep stirring until all sugar has dissolved.
• Remove from heat and stir in flavoring.
• If using cinnamon, add to dry brown sugar before adding liquid.
• Allow to cool before using.

OATMEAL-BROWN SUGAR PANCAKES WITH BANANA-WALNUT SYRUP

Steps:

• In 1 1/2-quart saucepan, melt butter over medium heat. Add walnuts; cook, stirring occasionally, just until walnuts and butter begin to brown. Add bananas; stir to coat with butter. Stir in syrup. Reduce heat to low; cook until warm. Keep warm while making pancakes.
• Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating). In medium bowl, stir all pancake ingredients with spoon until blended.
• For each pancake, pour 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.

CRYSTALLIZED GINGER , GINGER SYRUP & GINGER SUGAR

Steps:

• Peel and slice ginger into 2 inch lenghts and 1/8th inch thick. Using a Mandoline Slicer will give you uniform slices with ease and quickness.
• Toss sugar and ginger together.
• In a large heavy bottom pan heat water add sugared ginger and bring to a very slow simmer.
• Stir over low heat occasionally for 1 and 1/2 hours.
• The ginger will become translucent and the sugar will crystallize on the edge of the pan.
• Sprinkle 1/4 cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
• Place in a air tight container out of heat and light.
• The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks or in baking cookies or cakes.
• And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.

TAPIOCA PUDDING WITH COCONUT CREAM AND PALM-SUGAR SYRUP

Steps:

• Make pudding:
• Bring 6 cups water to a boil in a large saucepan and add tapioca in a slow stream, stirring constantly. Gently boil, stirring frequently, 5 minutes.
• Remove from heat and let stand, covered, until tapioca is translucent, about 15 minutes.
• Add 3 cups cold water to tapioca, then drain in a large sieve. Transfer tapioca to a large bowl. Add cold water to cover by 2 inches and swirl tapioca to remove excess starch. Drain tapioca in sieve and repeat rinsing. Drain tapioca again and divide among 6 serving dishes. Chill, loosely covered, 10 minutes, or until set.
• Make syrup:
• Tear pandan leaf into strips and tie strips together in a knot. Simmer pandan with sugar and remaining 1/4 cup water in a small saucepan, stirring until sugar is dissolved, until slightly thickened, about 5 minutes. Discard pandan and pour syrup through a fine sieve into a small bowl. Cool to room temperature.
• Make coconut cream:
• Scoop out thick layer of coconut cream from top of can, reserving thin liquid in bottom. Whisk ‚ cup coconut cream until smooth, whisking in 1 to 1‚ tablespoons thin coconut liquid if necessary to get a pourable consistency. Drizzle some of syrup over tapioca and top with some coconut cream. Serve remaining syrup and cream on the side.

HAZELNUT SUGAR SYRUP

Steps:

• In a saucepan with a tight fitting lid, combine the sugar and water. Bring to a rolling boil, stirring constantly. Cover immediately, remove from the heat and cool completely.
• Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount.

MAPLE SYRUP SUGAR PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Chop vegetable shortening into flour in a bowl with a pastry cutter until the mixture resembles coarse crumbs. Whisk 1 egg with cold water and vinegar in a measuring cup. Use your fingers to make a well in the center of the flour mixture and pour about half the egg mixture into the well; mix the liquid ingredients into the flour mixture. Mix remaining half of egg mixture into dough, stirring just until combined.
• Roll dough into an 10-inch circle on a floured work surface and fit the pie crust into the bottom of an 8-inch pie dish. Trim and flute the edges of the crust.
• Whisk maple syrup, 2 eggs, sweetened condensed milk, and brown sugar together in a bowl until brown sugar has dissolved. Pour filling into crust.
• Bake in the preheated oven until the filling is set and small spots of sugary crust form on top of the filling, about 45 minutes. Chill until cold and firm, 5 to 6 hours, before serving.

SUGAR-FREE SNOW CONE SYRUP MADE-FAST!

Steps:

• To a 4 cup glass pyrex measuring cup add the Kool Aid and Splenda. Add water to the 4 cup mark and stir gently to combine (Splenda will dissolve quickly).
• Transfer to plastic squirt bottles. Refrigerate and use as needed. To use, just pour desired amount over shaved ice and serve.

SPICED BROWN SUGAR SYRUP

Steps:

• In a medium saucepan, combine all ingredients with 1 cup water and bring to a boil. Reduce heat to low and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally.
• Remove pan from heat and let the syrup cool. Strain syrup into a clean jar; discard solids. May be refrigerated for a week.

SIMPLE SUGAR SYRUP

Steps:

• Bring water to a boil in a small saucepan.
• Pour in sugar. Stir until sugar is completely dissolved.
• Remove saucepan from heat and allow contents to cool.
• Refrigerate in a sealed container until ready for use.

CINNAMON-SUGAR WAFFLES WITH BLUEBERRY SYRUP

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon and 1/2 teaspoon salt.
• In another bowl, whisk together the milk, eggs, and butter. Add the wet mixture to the dry and whisk to combine, being careful not to over mix. Some lumps are good.
• Depending on the size of your waffle maker, add 1/4 to 1/2 cup of batter into the center of the waffle iron. Close the lid and cook until golden and crisp, 3 to 5 minutes.
• Add the blueberries, maple syrup and zest to a saucepan and heat over medium heat. Use a wooden spoon to break up some of the berries. Simmer for 5 minutes.

COCONUT SUGAR SYRUP

Steps:

• Boil all ingredients until sugar is fully dissolved.

STRAWBERRIES WITH LEMON SUGAR AND LAVENDER SYRUP

Steps:

• Mash 1/3 cup sugar and lemon peel in small bowl to blend well. (Lemon sugar can be made 3 days ahead. Cover and store at room temperature.)
• Bring 1/2 cup sugar, 1/2 cup water, honey, and lavender to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until lavender flavor is pronounced, about 3 minutes. Strain syrup into small bowl. (Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm syrup before continuing.)
• Place berries in large bowl. Pour warm syrup over berries; stir to coat. Divide berries and syrup among 8 bowls. Spoon crème fraîche over berries, sprinkle with lemon sugar, and serve immediately.
• *Available at natural foods stores and some farmers' markets.

GARNET YAMS WITH BLIS MAPLE SYRUP AND MAPLE-SUGAR STREUSEL

Steps:

• For yams:
• Butter 13x9x2-inch glass baking dish. Peel yams; cut 1 inch off ends. Coarsely grate enough of yam ends to measure 1/2 cup; set aside for streusel. Discard remaining ends. Cut remaining whole yams into 1/3-inch-thick rounds. Arrange yam rounds in 4 overlapping lengthwise rows in prepared baking dish.
• Bring 1/2 cup water, maple syrup, butter, and cider vinegar to boil in small saucepan. Stir in 1 teaspoon coarse salt and 3/4 teaspoon pepper. Pour maple syrup mixture over yams. Cover baking dish tightly with foil.
• For streusel:
• Mix first 4 ingredients in small bowl. Add melted butter and rub in with fingertips until moist clumps form. Mix in reserved 1/2 cup grated yams. DO AHEAD: Yams and streusel can be made 6 hours ahead. Cover separately and refrigerate. Let yams stand at room temperature 1 hour before baking.
• Preheat oven to 375°F. Bake yams covered until almost tender, about 40 minutes. Increase oven temperature to 400°F. Sprinkle streusel over and bake uncovered until yams are very tender and streusel is golden and slightly crisp, about 35 minutes longer. Serve warm.
• Available at some supermarkets and at specialty foods stores and natural foods stores.

COCONUT JELLY IN SUGAR SYRUP

Steps:

• Use a medium sized saucepan.
• Pour in the water. Soak the agar-agar briefly in the water to seperate the strands.
• Bring the water to the boil.
• Reduce heat a little before adding the 1/2 cup sugar, milk and coconut milk. Stir gentleyuntil it comes to the boilagain. Simmer for 2 minutes.
• Rinse a shallow tray with cold water and do not dry. A lamington tray is a good size.
• Pout the jelly into the tray and refrigerate for at least two hours.
• For the syrup: Simmer the palm sugar and water until the sugar is dissolved; chill.
• TO Serve: cut the cocnut jelly into diamond shaped pieces. Spoon over the syrup adn serve with seasonal or tinned fruits.

BROWN SUGAR MAPLE SYRUP

Steps:

• Bring to a boil.
• Boil 1 minute & serve.
• Serve over pancakes.