this post was submitted on 13 Sep 2024
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If you're going to make simple syrup, use a stick blender.
Firstly, it's easier and faster than heating the sugar and water in a pot, which is the most popular method.
Secondly, you don't lose any significant amount of water to evaporation. That's not a big deal if you make 1:1 simple syrup, but if you're going 2:1 (which I prefer), you're already very close to the maximum solubility of sugar in water at room temperature. Losing a few grams of water can make it supersaturated, which leads to sugar crystals falling out of solution over time. Not a big deal, but a little annoying.
If you give it a try, bear in mind that you're going to get a cloudy syrup at first. That's totally normal, and it's not undissolved sugar, it's just air bubbles. They'll float out over time.
This is amazing advice that I will absolutely use!
Happy to help! It's worked great for me, and a buddy of mine also liked it, so I'm fairly sure it's not a fluke. :P
Also, my ratios were by weight. That's only relevant because that's what makes me push up against the maximum solubility. If you go volumetric, you have more wiggle room. The second point will be less relevant, but it's still faster and easier than heating it in a pot, IMO.
Oh, and as a bonus: you don't need to wait for the syrup to cool down.