Simple Syrup(s)


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Time: ~ 10 minutes
Yield: ~ 1 cup
Don't buy simple syrup. It's easy to make, easy to customize, and the recipe is easy to remember.

Equal parts sugar and water. That's all you need to remember. You can double or half the recipe if you want.

Below is the basic Turbinado Syrup that I make all the time as well as some variations I've made over the years. I like Turbinado because it gives it a richer flavor and it's easier to find than Demerara sugar. If you don't have Turbinado, use plain granulated sugar. If you want a richer molasses-y flavor, use brown sugar. You want to throw in some vanilla or cinnamon or herbs, throw them in. You can't go wrong.


Ingredients

  • 1 cup water
  • 1 cup Turbinado sugar

Additional Ingredients (Herb)

  • 8 sage leaves
  • 4 sprigs thyme
  • 3 sprigs rosemary

Additional Ingredients (Cookie)

  • 2 tbsp cookie butter
  • 0.5 cup dark brown sugar
  • 0.5 cup granulated sugar

Additional Ingredients (Toasted Marshmallow)

  • 2 cups mini marshmallows
  • 1 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 1 small pot
  • 1 baking sheet (for toasted marshmallow variation)
  • 1 fine mesh sieve (for toasted marshmallow variation)

Steps

  1. Add the sugar and water to a small pot over medium heat.
  2. Stir, as you bring it to a boil.
  3. Continue to stir until all sugar is dissolved for about 5 minutes.
  4. Remove from heat and let cool.
  5. Add to jar or bottle of your choice.

Steps (Herb)

  1. Follow the base steps above. However...
  2. When adding the sugar, also add the herbs.

Steps (Cookie)

  1. Follow the base steps above. However...
  2. Use the brown and granulated sugar instead of Turbinado sugar.
  3. When adding the sugar, also add the cookie butter.

Steps (Toasted Marshmallow)

  1. Make a 1:1 simple syrup following the base steps above.
  2. While syrup is heating, spread mini marshmallows out in a single layer on a baking sheet.
  3. Set oven to broil on high. Broil marshmallows for about 3 minutes, watching carefully, until they're golden and toasted on top.
  4. When simple syrup is ready, lower heat to medium-low.
  5. Add the toasted marshmallows to the warm syrup.
  6. Stir continuously until marshmallows completely dissolve into the syrup.
  7. Remove from heat and strain through a fine mesh sieve to remove any undissolved bits.
  8. Stir in vanilla extract and salt.
  9. Let cool completely, then transfer to a bottle or jar.

Notes

  • Store in the refrigerator for up to one month.
Make something delicious.