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Ladies and Gentlemen, welcome to "Science is Golden", my name is Dr. Lauth. Today we
want to make sweet syrup - as a spread for bread, as a baking ingredient or for pancakes
and crêpes. Sweet syrup -- also called golden Syrup, or inverted sugar syrup - is obtained
from table sugar simply by adding acid and heating for some time. The acid will split
table sugar into its components glucose and fructose and heat will create a caramel-like
flavor and coloring. The mixture of fructose and glucose will taste about 30 % sweeter
and fruitier than the precursor table sugar. So we need
250 grams of table sugar, 100 grams of water. In fact, any acid will work as a splitting
agent. For reasons of taste, I recommend the juice of half a lemon. You may also use pure
citric acid which is available at the drug store. We put all the ingredients in a saucepan
and heat up the mixture. At about 257 °F (125 ° C), the mixture will begin to boil.
After about 10 minutes of boiling the mixture will begin to turn yellow. When the mixture
is about the color of honey, the syrup is done.
Only if you prefer a stronger caramel taste, just wait another minute until the mixture
gets slightly darker. Let the syrup cool down and enjoy.