Why is my simple syrup coming out cloudy?
Trying to make a rich simple syrup and the result keeps coming out with those cloudy streaks. Am I screwing something up or is it just the sugar not fully dissolving? I'm doing two parts sugar to 1 part water over gentle heat stirring occasionally.
Update: Third time seems to be the charm! Thoroughly cleaned the pan, gave the mixture a little more heat and more time until I saw tiny bubbles, and the result looks much better!
Posted Jul 18, 2021, 3:15 PM UTC · edited
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What kind of sugar are you using?
are you certain the pan was very clean and had no residual oil on it? It’s hard to tell really from the picture but to me it kind of looks like there’s something besides just sugar and water in that pan? Maybe something accidentally fell in your sugar?
I usually add a splash more water when making rich that 2:1 like maybe a tablespoon than cook it slightly longer to dissolve the sugar crystals cause if you don’t get them all sometimes they can fall out of solution and your simple doesn’t last a long.
Using some cheap granulated sugar I got at the store. The pan is actually brand new and this is the first thing it's been used for. I'll try your suggestion to add a little more water, and maybe I'll try a different sugar or pan too.
Oh that could be it too! Some pan come with a coating on them to keep them nice in the store. Throw that simple out, scrub the pan down and start again.
Will do! I'm tired of using store bought simple syrup so I want to get this right haha
Good for you! It’s super easy and I’m sure you’ll get it. In the future think about switching out your sugars too, for cocktails I make both 1:1 simple and 2:1 rich with demerera sugar and it really lends a richer & more complex flavor profile to basically whatever you make. Turbinado is also good. You could try making it with the C&H brown sugars, I never have but I bet that would be interesting as well.
I hope it came out ok!
You should *always* wash new cookware with warm soapy water before using them. Most pans come off the factory line with a residue of releasing agent: A lubricating chemical used to make sure the metal pan doesn't stick to the machinery that makes it. It's usually (hopefully) non-toxic and harmless, but it's not something that's tasty or desirable to eat in any way. Most companies do not completely wash the residue off, because it helps give the pan the appealing shiny look of new cookware.
The same goes for new plastic, silverware, and glassware, by the way. You should be able to tell a before and after difference by the way that water beads on the item. The residue usually give it a hydrophobic effect.
Good call. I usually try to, but more as a passing thought than anything (quick rinse with some soap and cool water). I'm definitely gonna be more thorough next time.