Sweet syrups are great for adding more flavour to cakes, buttercream, whipped cream, coffees and cocktails. These syrup recipes are great for adding flavour and more moisture to genoise cakes due to genoise cakes tending to be a bit drier compared to other cakes. Most sweet flavoured syrups use a simple syrup base, which is an equal quantity of water to sugar solution that is boiled and reduced down.
Making syrups are simple to make, as there are only three ingredients: sugar, water and the flavouring ingredient. The syrup is made be boiling the sugar and water until it starts to reduce down.
Simple Syrup
Ingredients:
100g Caster Sugar
100ml Water
1. Place the sugar and water in pan and heat on the hob.
2. Once the mixture starts to boil start checking the temperature of the mixture by using a digital thermometer.
3. Once the syrup reaches 110C-115C take the pan off the heat (if you do not have a thermometer, boil the mixture for 3-5 minutes) and allow the syrup to cool for around 15 minutes.
4. Pour the syrup into sterilised jars.
Vanilla Syrup
Ingredients:
100g Caster Sugar
100ml Water
1 x Vanilla Pod
1. Cut the vanilla pod down the middle and scrap out the seeds.
2. Place the sugar, water, vanilla pod and vanilla seeds in pan and heat on the hob.
3. Once the mixture starts to boil start checking the temperature of the mixture by using a digital thermometer.
4. Once the syrup reaches 110C-115C take the pan off the heat (if you do not have a thermometer, boil the mixture for 3-5 minutes) and allow the syrup to cool for around 15 minutes.
5. When the syrup has cooled remove the vanilla pod and pour the syrup into sterilised jars.
Raspberry Syrup
Ingredients:
100g Caster Sugar
100ml Water
100g Raspberry Puree
1. Place the sugar and water in pan and heat on the hob.
2. Once the mixture starts to boil start checking the temperature of the mixture by using a digital thermometer.
3. Once the syrup reaches 110C-115C take the pan off the heat (if you do not have a thermometer, boil the mixture for 3-5 minutes) and allow the syrup to cool for around 15 minutes.
4. Add the raspberry puree and mix until fully incorporated. Pour the syrup into sterilised jars.
Chocolate Syrup
Ingredients:
100g Caster Sugar
100ml Water
100g Chocolate
1. Place the sugar and water in pan and heat on the hob.
2. Once the mixture starts to boil start checking the temperature of the mixture by using a digital thermometer.
3. Once the syrup reaches 110C-115C take the pan off the heat (if you do not have a thermometer, boil the mixture for 3-5 minutes) and allow the syrup to cool for around 15 minutes.
4. While the syrup is cooling, slowly melt the chocolate over a double boiler.
5. Once the chocolate has melted pour the chocolate into the syrup mixing continuously. The chocolate needs to be mixed in as quickly as possible, to prevent the syrup from splitting and going grainy.
5. Pour the syrup into sterilised jars.