Simple Homemade Apple Syrup Recipe: The Best Pancake Syrup! (2024)

FAQs

What is apple syrup made of? ›

In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

According to Camper English of Alcademics, the shelf life of simple syrup can be lengthened two ways: upping the ratio of sugar to water, or adding neutral spirit. The difference is surprising. Simple syrup (1:1 ratio of sugar to water) will only stay good for about a month.

Rich simple syrup means that you're using more sugar than water to create a richer syrup. It has a 2:1 ratio and is sweeter and thicker. You can also make a simple syrup with equal parts (1:1) of sugar and water. It will be a little thinner, and it will add just a touch of sweetness to your drinks.

Tips for Making Simple Syrup

To save time, heat the water first before adding the sugar. Don't bring the water to a boil. The water should be hot enough to dissolve the sugar completely, but you don't want to boil simple syrup for too long (or you'll end up with caramel). Cool the simple syrup completely.

Properties & Benefits of Apple Syrup

They are rich in the soluble fibre pectin which successfully removes toxic waste such as heavy metals and cholesterol helping to keep the arteries clear and lowers blood pressure. Pectin also helps the rate at which food is digested and ensures the system is kept hydrated.

Any sugar crystals remaining in the syrup can cause others to crystallize. Adding a little corn syrup or an acid such as citrus juice will help to prevent this.

It's also one of the easiest ingredients to make yourself—if you can boil water, you can make simple syrup. At its most basic, simple syrup is a 1:1 ratio of granulated sugar dissolved in an equal volume of water.

Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.

By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Immediately remove from the heat source. Add flavor. If you are making infused simple syrups, this is the time to add the extra ingredients.

Boil it as soon as you can. Finished maple syrup will be 7°F above the temperature of boiling water at your elevation. Your syrup or candy thermometer will tell you this. If you have a larger operation you may get a syrup hydrometer and testing cup which will tell you when the syrup is done.

Why is my homemade simple syrup not thickening? ›

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

You don't have to heat simple syrup.

The science is simple, really. Sucrose (granulated sugar) dissolves just fine in water at room temperature.

Refrigerating simple syrup extends its shelf life and slows the future growth of bacteria. You can keep it at room temperature, but it will go bad much faster. If you plan use up it up within a few days, it can be stored at room temperature. Otherwise I highly recommend storing it in the fridge or freezer.

Simple syrup crystallizes when enough of the sugar molecules stick to one another that they become insoluble in the water. In a syrup prepared with a high 2:1 ratio of sugar to water (often referred to as a rich syrup), the chance of sugar molecules clustering and crystallizing is high.

Fruit syrups are ridiculously easy to make, and serve endless purposes. Here's how to do it: deposit 4 parts fruit: 2 parts sugar: 1 part water into a pot. Simmer for a good long while, until the fruit is softened almost to the point of a compote. Strain out the fruit, and keep the liquid.

Flavored syrups are very simple to make. They are a combination of sugar, water and high quality extracts and flavorings. Begin with a basic simple syrup recipe; a one-to-one ratio of sugar and water simmered over medium heat until the sugar dissolves.

Canned fruit in heavy syrup

Heavy syrup contains water, corn syrup and sugar, and it has the most calories of the three. Corn syrup is known as one of the most harmful ingredients in packaged foods.

The sugar coating.

Because they were first invented using red hot candies, the apples' candied coating is often traditionally flavored with cinnamon. However, in the last several years it's become popular to simply use a little red food coloring (which is what we do here).