How to prepare sugar syrup for soaking cakes. How to make sugar syrup - culinary secrets. Citrus impregnation for biscuit

A biscuit prepared at home always turns out higher and tastier than the store-bought counterpart.

To keep the finished cake moist, cooks use sponge cake impregnation. It is made on the basis of two main components - liquid and flavor.

Today there are a huge number of impregnation options: chocolate, alcohol, sugar, coffee, with condensed milk, with juice.

Each type suits different taste preferences and different crust compositions. Several proven recipes will make the cake rich and flavorful.

Sugar syrup

Cooking time – 20 minutes.
Ingredient preparation time: 5 minutes.
After cooking, you get 200 milliliters of liquid.

Ingredients:

Clean water - 10 tablespoons.
Sugar – 6.5 tablespoons.

Recipe:

Before making a non-alcoholic version, it is recommended that you choose your sugar carefully. It should not contain unnecessary impurities and debris - they will not dissolve in the liquid and will worsen the appearance.
When starting to prepare the impregnation from sugar and water, you need to pour water into a clean bowl - a deep ladle with a thick bottom is suitable for this.
Add sugar to the ladle and mix thoroughly.
Place the pan over medium heat, stirring constantly during cooking.
As soon as the composition boils, it is removed from the stove and cooled to room temperature.
With this simple recipe, you can prepare your favorite cake layer and not have to think about what to grease the sponge cake with.
The recipe is universal and suitable for any cake. By following the instructions step by step, the result will definitely please the hostess.

Coffee impregnation with cognac

After cooking, you get 250 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

Sugar – 5 tablespoons.
Cognac – 2 tablespoons.

Recipe:

One of the most popular impregnations for biscuits is the cognac variety.
This option is suitable for most cakes, because it leaves a pleasant alcoholic aftertaste.
The recipe with cognac is relevant for such cakes as Sacher, lemon sponge cake, chocolate cake, as well as for rum baba.
Mix sugar and water in a saucepan, place over medium heat and wait until the mixture is completely dissolved.
After boiling, cook the syrup for 1 minute. Cool the resulting composition.
Brew strong coffee. To do this, you will need 3 teaspoons of the drink per 100 milliliters of water.
The coffee should be rich in color, as shown in the photo. The drink must be strained through a fine sieve.
Combine syrup, coffee, cognac in a saucepan and mix thoroughly. There is no need to warm up the composition any more - it is used in this form for impregnation of the cakes.
Good taste comes from using this syrup on honey biscuits, as well as on delicious sour cream cakes.

Chocolate, milk and lemon syrup

In addition to the popular recipes listed, it is worth highlighting 3 more options: milk, chocolate and lemon.

Such delicious syrups are not difficult to prepare, but they will give an unforgettable taste and add a unique aroma to the finished biscuit.

Note! It is necessary to coat the cake with syrup at the stage of cutting the cakes.

When the biscuit is divided into layers, before adding the cream, impregnation is used - it gives the cakes juiciness and makes them moist.

If you don’t want to use sour citrus, you can replace it with orange - then you get an orange impregnation suitable for most cakes.

Let's look at ways to prepare syrups:

Name	Preparation
Lemon	For 250 milliliters of water you will need half a lemon. 3 tablespoons of sugar and 2 tablespoons of cognac. Sugar is mixed with water and heated over fire. Add lemon juice, cognac
Dairy	1 glass of milk is mixed with 1/3 glass of sugar. Bring the mixture to a boil, boil for 3 minutes, cool. Add 2 tablespoons of cognac to the composition - the impregnation is ready. It can be used in a springform pan with sponge cake
Chocolate	100 grams of condensed milk are mixed with 1 tablespoon of cocoa powder. Heat the mass a little, add 100 grams of butter

Recipes with condensed milk and without alcohol

Impregnation with condensed milk and coffee

Cooking time – 25 minutes.
Ingredient preparation time: 1 minute.
After cooking, you get 300 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

Clean water - 200 milliliters.
Sugar – 2 tablespoons.
Freshly ground coffee - 3 teaspoons.
Condensed milk – 100 grams.

Recipe:

Many recipes calling for the use of condensed milk involve the use of alcohol, but this recipe excludes its use.
Mix water with sugar and place over medium heat until it boils. When the water boils, boil for no more than 2 minutes.
Separately, brew coffee in 100 milliliters of hot water. The drink must be cooled.
The resulting drink and the sugar mixture are mixed, condensed milk is added and mixed thoroughly.
Thanks to this impregnation, the cakes will be even sweeter, richer and more delicious.

Vanilla impregnation with condensed milk

Cooking time – 25 minutes.
Ingredient preparation time: 1 minute.
After preparation, you get 500 milliliters of syrup.

Nutritional value per 100 grams:

Ingredients:

Condensed milk – 1 can.
Water – 3 glasses.
Vanillin – 1 sachet.

Recipe:

Warm water is poured into a container, condensed milk and vanillin are added.
The mass must be shaken with a whisk until it becomes homogeneous.
The impregnation is used to lubricate the cakes; jam can be used as a cream.

Such simple recipes for impregnations and syrups will help diversify holiday cakes, making them tasty, rich and rich.

Useful video

Biscuit impregnation is used to to make it delicious, a fluffy, but dry and not too sweet sponge cake is more refined. Cakes, pastries, and rolls are made from soaked biscuit.

Classic impregnation is made from water and sugar. Fruit juices, coffee, cognac, liqueurs, dessert wines, vanillin, essences and other flavorings are added to the cooled syrup to add taste and aroma. To get a moderately soaked cake, you need to observe the proportions in preparing the syrup, the amount of impregnation, and know the secrets and subtleties. Too thin syrup will wet the biscuit and make it viscous; thick impregnation makes the finished dish cloying. The amount of impregnation depends on the thickness of the sponge cake, the number of cake layers, and the cream with which the cake is layered.

In this post we will tell you how to prepare impregnation for a biscuit according to all the rules. You will learn how to choose the right ingredients for syrup in order to highlight the advantages of the finished product, how to avoid mistakes or correct shortcomings if something goes wrong.

Photo of a simple impregnation for a sponge cake made from sugar and water

The simplest impregnation for sponge cakes is made from water and sugar. It makes the cakes juicy, sweeter, and more tender. Based on this impregnation, you can endlessly experiment with flavors. It should be borne in mind that aromatic substances are added to cooled syrup so that the aroma does not dissipate.

Recipe ingredients:

water 6 tbsp. spoons
sugar 4 tbsp. spoons
vanilla sugar ½ teaspoon

Cooking method:

To cook the syrup, combine sugar and water in a ladle or small saucepan. Bring the liquid to a boil with continuous stirring.
As soon as the syrup boils, skim off the foam. Immediately remove from heat so that the liquid does not evaporate and the syrup does not turn into caramel.
Cool the syrup to 36 °C, add vanilla sugar, stir. This syrup for impregnating sponge cakes can be combined with any cake layers - chocolate, coffee, citrus, fruit. You can also use any cream.

Photo of berry impregnation for sponge cake with cognac

The easiest way to make fruit cake at home is, where jam, marmalade, fresh berries and fruits are used as cream. What to soak sponge cake with? The product will be juicier if the cakes are pre-soaked in syrup. For such cases, use berry or fruit impregnation with the addition of alcoholic beverages, fruit juices, and syrups. To prepare syrup for impregnating biscuits at home, we will need

Recipe ingredients:

blackcurrant jam syrup½ cup
sugar 2 tbsp. spoons
water 250 ml.
cognac 2 tbsp. spoons

Method for preparing impregnation for sponge cake with cognac:

Combine jam syrup with water and sugar. Place the mixture on low heat. Bring to a boil, cook, stirring, until the sugar dissolves.
Remove from heat. Cool to body temperature (≈ 37 °C). Add cognac.
If you are preparing a cake for children, exclude alcohol. Instead of cognac, add fruit liqueur. For citrus cakes, use orange juice instead of jam.

Photo of coffee impregnation for sponge cake without alcohol

Coffee soaking is ideal for chocolate cake with buttercream. A milk base is more suitable for this syrup, although it can also be made with water. Coffee impregnation is prepared using milk without alcohol. Cognac, liqueur or vodka added at will, they give the product aroma and a spicy bitterness.

Recipe ingredients:

milk ½ cup
water ½ cup
natural ground coffee 2 tbsp. spoons
sugar 1 cup

Cooking method:

Ground coffee fill ½ a glass of boiling water or make coffee. Let the liquid brew and cool. Strain.
Mix milk with sugar. Stirring continuously, bring the mixture to a boil. Add strained coffee.
Mix thoroughly and cool. If you use alcohol or other flavorings, add them to the cooled impregnation.

Photo of caramel impregnation for condensed milk biscuit

The biscuit will acquire a delicate creamy taste if you prepare it with milk impregnation. To prepare it, you can use whole milk, condensed milk, including boiled milk, and melted ice cream. Boiled condensed milk gives the finished product a caramel taste. A sponge cake with this impregnation is good on its own or in combination with butter or sour cream.

Recipe ingredients:

boiled condensed milk 3 tbsp. spoons
sour cream 100 g.
milk 100 ml.

Cooking method:

Bring the milk to a boil. Mix with boiled condensed milk and sour cream. Mix thoroughly.
Place the biscuit in a mold slightly wider in diameter than the cake itself. Pierce the crust with a fork or knife in several places to allow the syrup to penetrate better. Pour hot syrup over.
Leave to infuse for 5 hours, better at night.

Tips for preparing impregnation for sponge cakes
Biscuit impregnation adds a noble taste to simple biscuit dough. Using various flavors, syrups, and alcoholic drinks, you can achieve the most original combinations that will become the highlight of home-baked goods. Use tips on how to prepare impregnation for a biscuit from experienced chefs. With their help, it is easy to calculate proportions, determine the amount of syrup, and correct shortcomings:
Classic proportions For impregnation 1:2, for 1 part sugar you need to take 2 parts water.

For those who love moist biscuits, but does not like sweets, we recommend preparing the impregnation in a ratio of 1:3. The syrup will be less sweet. To give it viscosity, you need to add starch at the rate of 1 teaspoon per 1 liter of syrup.

Instead of water or milk use melted ice cream, to which you can also add alcohol, ready-made fruit and berry syrups.

In summer, the impregnation is prepared with a lot of sugar. (1:1) . Sugar acts as a preservative, keeping the dish fresh longer.

Can be used as an impregnation canned fruit syrup. Especially tasty syrup of peaches, apricots, pineapples.

To make a delicious fruit soak, use fruit juice instead of water - orange, cherry, multivitamin.

To soak light biscuits, use white dessert wines and liqueurs. Red wine can give the biscuit a bluish color, and cognac can give it a dirty tint. Cognac and brown liqueurs are suitable for soaking coffee and chocolate biscuits.

Distribute the impregnation over the cake brush or spray. If you have neither one nor the other, use a plastic bottle with a cap, in which you first make holes.

A cake consisting of several sponge cakes must be soaked unevenly: the bottom - the least, the middle - a little more, the top - well.

If you overdid it with impregnation and the cake was too wet, place it on a clean towel, diaper, sheet. The fabric will absorb excess liquid.

Impregnation for sponge cake is an important point in preparing dessert masterpieces. There are many options for how to soak a biscuit so that it is juicy, aromatic and tasty.

How to saturate the base of the dessert?

There are different ingredients that can be used to soak cake layers. Most often this is done with a specially prepared syrup for soaking cakes. Before applying the syrup, check the base for dryness, because the “wetter” it is, the less caramel mass will be needed. The best option is to apply the syrup with a special spray bottle. However, you can use a regular silicone brush.

An important rule is not to soak hot cakes. After the culinary manipulations, you need to put the biscuits in the refrigerator for 5-6 hours.

So, let's figure out what exactly and how to soak the cake.

Impregnation for biscuit “Basic”

This is the simplest classic impregnation. If you do not want to use any additional ingredients, there is no need to add piquancy to the dessert, use this option. To prepare, mix water (150 ml) with sugar (60 g) and, putting on fire, bring to a boil. When the syrup becomes warm, feel free to use it.

Impregnation for biscuit with cognac (wine)

To prepare you need 50 ml of alcoholic drink, 150 ml of water. Also take 50-60 g of sugar (depending on the size of the cake). Mix water with sugar in a saucepan and bring the mixture to a boil. After the caramel has cooled, cognac is added to it. The resulting mass is applied, evenly distributed around the entire perimeter. A softener for sponge cakes with wine is prepared using the same principle, only instead of 50 ml of cognac, the same amount of red wine is added.

With lemon juice

To give the cake an amazing taste, add lemon impregnation. Take boiled water (warm) - 200 ml, lemon juice - 75 ml, 100 g of granulated sugar. Pour water into a bowl, add sugar and dissolve. Add lemon juice to the resulting liquid, then stir and brush the cakes.

Impregnation for cake with coffee

To prepare, take 10 g of coffee, 50 g of sugar, 250 ml of boiling water, 20 ml of rum (optional). First, brew a cup of aromatic strong coffee, after which the specified amount of sweetener is added to the drink and stirred well. The coffee is cooled to room temperature and rum is added to it. After the sweet liquid mass has completely cooled, it is applied to the prepared cakes using a silicone brush.

Impregnation for milk biscuit

For the recipe you need 75-85 ml of milk, 250 g of sugar. The milk is boiled, covered with granulated sugar, and the ingredients are mixed. The prepared mixture is cooled and applied to dessert.

With cherry juice

This fruit impregnation is used to enrich the taste of chocolate confectionery delights. You will need 50 ml of cherry juice, 35 g of sugar, 200 ml of water (boiled, cooled). If you want to add an interesting note to the cake, add 50 ml of cognac.

The cherry juice is heated slightly, then mixed with a sweetener and waited for complete dissolution. Add water and cognac to the resulting mass. Mix and use as directed.

Jam biscuit softener

For the recipe, take 60 ml of any jam of your choice, 250 ml of water and 50 ml of cognac (again, optional). Combine water and jam in a saucepan, bring the mixture to a boil, and boil for 1 minute. The mixture is filtered and the berries are removed. The broth is cooled and the alcoholic drink is added. The resulting mass is applied to dessert.

If you use fresh berries instead of jam, you will get excellent berry caramel, which will add juiciness to any dessert.

We calculate the quantity

Before calculating the amount of caramel mass, you should weigh the baked goods. The proportion of biscuit and softener is 1:1/2. If the flour product weighs 600 g, you will need 300 g of sweet syrup. For a “wetter” dessert, use a ratio of 1:0.8.
If fresh fruits or berries are used when preparing a confectionery delight, the quantity is reduced.

How to distribute?

To properly soak a flour product with syrup, use a silicone brush.

It is more convenient to evenly apply the caramel mixture. The thinner the cakes, the less amount of sweet mass will be needed. For a flour product consisting of several layers, the following advice is used: the bottom cake is greased a little, the next one a little more, and so on in an ascending manner.

If you have your own manufacturing secrets, share them in the comments on. Add the recipe to your “Favorites” so as not to lose it!

A photo of this sweet will be presented in this article. We will also tell you how to properly use such impregnation.

Classic version

A homemade biscuit is delicious on its own. But if desired, it can be done much better. To do this, we recommend using the following ingredients:

drinking water - about 6 large spoons;
fine beet sugar - 4 large spoons.

Cooking process

Classic sugar syrup for soaking sponge cakes is quite simple to prepare. To do this, pour water into a small saucepan and then add sugar. After mixing the ingredients with a spoon, place them on low heat. In this form, the ingredients are brought to a boil. To prevent them from burning, the mixture is constantly stirred with a tablespoon.

You should not boil sugar syrup to soak the biscuit. The main thing is that the sugar is completely dissolved. After this, the finished syrup is removed from the heat and cooled to a temperature of 38-40 degrees.

If you want to get a more aromatic product, you can add various fruit juices, tinctures, liqueurs and even cognac to it.

Making berry syrup

Now you know how classic sugar syrup is made. How to prepare a more aromatic sweet for soaking a biscuit? To do this, we recommend using:

fresh garden strawberries - about 320 g;
beet sugar - 50 g;
drinking water - 300 ml;
any cognac - at the rate of 1 large spoon per 200 g of finished syrup.

How to cook?

Berry sugar syrup for impregnating the biscuit turns out to be very aromatic and tasty. To prepare it, squeeze out all the juice from fresh strawberries using a sieve and a masher. The remaining cake is added to drinking water, where sugar is subsequently added. After mixing all the ingredients, place them on the stove, bring to a boil and cook for about five minutes.

After the described steps, the syrup is filtered and then combined with the prepared strawberry juice. In this form, the ingredients are again brought to a boil and cooked for exactly three minutes.

After removing the impregnation from the stove, cool it. And only after that add cognac to the cooled syrup and mix everything well.

Preparing coffee syrup

Coffee sugar syrup for impregnating the biscuit turns out to be especially aromatic. It can be used to process not only milk cake, but also chocolate cake. For this we need:

any cognac - 1 large spoon;
ground natural coffee - 2 dessert spoons;
drinking water - about 200 ml;
fine sugar - 2 large spoons.

Cooking method

Before making such a syrup, you need to prepare a coffee infusion. To do this, pour boiling water over natural ground coffee, put it on low heat and wait until it boils. Next, the container with the coffee drink is removed from the stove, closed and allowed to brew for ¼ hour.

After time, the aromatic mixture is filtered. Then sugar is added to it and placed on the stove again. After bringing the ingredients to a boil, remove them and cool completely. At the very end, cognac is added to the coffee syrup and mixed thoroughly.

Making syrup with liqueur

How to make a sweet sugar syrup to soak a sponge cake? We will look at the recipe for such a mixture right now. To implement it we need:

Cooking process

To make a very sweet syrup for soaking homemade sponge cake, combine all of the above ingredients in a small bowl, then put them on the fire and cook until the granulated sugar is completely dissolved.

Reducing the heat to low, the resulting mixture is slowly boiled until the volume is reduced by exactly half. After this, the sugar syrup is removed from the stove and cooled slightly. The biscuit should be soaked in this sweetness while still warm.

Orange sugar syrup for soaking sponge cake: recipe with photos step by step

Making this sweetness yourself is not very difficult. The main thing is to adhere to all prescription requirements.

So what components do we need to make sugar syrup at home to soak a biscuit without alcohol? Experienced confectioners recommend preparing the following products:

fine beet sugar - about ¼ cup;
natural orange juice (preferably freshly squeezed) - ½ cup;
orange zest - from one medium fruit.

Step-by-step preparation

Before boiling sugar syrup to impregnate a homemade biscuit, you should carefully separate it from the fruit and then chop it very finely.

Place the peel in a deep saucepan and add freshly squeezed sugar. After mixing the ingredients, place them on low heat and wait until the sugar is completely dissolved.

Reducing the heat to a minimum, cook the aromatic syrup for another 10 minutes. In this case, the impregnation for the biscuit should decrease in volume by exactly half. After the described steps, filter it through a fine sieve and soak all the cakes.

How to properly soak a sponge cake using homemade syrup?

Above we have presented several options for how to make sugar syrup at home. However, this is not enough to ensure that you get a delicious and as tender cake as possible. Therefore, we decided to tell you about how to properly soak biscuits with ready-made syrups.

First of all, we need to determine what kind of cakes we have. In other words, you should identify the dry ones or In the first case, you will need quite a lot of self-prepared syrup. If your cakes are wet and greasy, then impregnation can be used in a minimal amount.

A regular spray bottle sprays sugar syrup quite well and evenly over the surface of the biscuit. However, you should fill it with still warm impregnation, otherwise it will not pass through the tube.

If a spray bottle is not at hand, then the homemade cake can be soaked using usually a dessert spoon. Use it to scoop out sugar syrup in small quantities. In this case, it is necessary to ensure that the impregnation is distributed evenly throughout the biscuit. Otherwise, in one place the cake will remain somewhat dry, and in another it will simply flow.

If using a small spoon seems inconvenient for you, then this confectionery procedure can be carried out using a regular culinary brush.

As soon as the sponge cake is completely soaked in granulated sugar, and also covered with cream and decorated with various confectionery powders, the finished cake is put into the refrigerator for 5-6 hours, or even better, overnight. In the morning, the cakes will soften well, become tender and very tasty.

Let's sum it up

What kind of syrup to soak a homemade sponge cake with is a matter of personal taste. Many chefs prefer to use the classic version. But to give the cake a special taste and aroma, we recommend using more original recipes. To do this, you can add cherry, chocolate or cherry to the main sugar impregnation. Also, various tinctures, juices, cognac, etc. are ideal for the same purpose. By the way, alcoholic drinks should only be added to ready-made and cooled syrup. Otherwise, under the influence of high temperatures, all their aroma will simply disappear.

Sugar syrup is used everywhere in cooking. It is also often used to prepare dishes for babies. It can be either an auxiliary ingredient or one of the key components of the dish. It would seem that what is so difficult about preparing a sugar solution? But there are also certain nuances here.

Syrup for soaking biscuits is prepared with the addition of flavoring using classical technology (sugar is added to water in a 1:1 ratio, the solution is brought to a boil, after the sugar has completely dissolved, a flavoring additive is added: juice, liqueur, tincture, vanillin or vanilla sugar).

How to prepare sugar syrup step by step:

So, to prepare the base solution you need:

pour a liter of water into a clean bowl;
add a kilogram of sugar;
Boil over low heat, stirring constantly until the sugar is completely dissolved and a homogeneous solution is formed;
add necessary flavorings.

To soak the cake in syrup, you can add white wine (table wine, port, Muscat, Riesling) or amber wine - Madeira, sherry, Marsala. Lemon juice or lemon liqueur will add sourness. Classic cognac impregnation is created by adding two tablespoons of good cognac to the mixture.

How to make syrup with a specific flavor

Novice cooks often think about how to prepare sugar syrup for coffee impregnation. There is no difficulty here: just add coffee infusion (two tablespoons per liter) to the base solution, which can be prepared by pouring a teaspoon of ground coffee with half a glass of boiling water and covering it with a lid for 20 minutes. After this, it must be filtered and mixed with the base. This impregnation can be used to prepare coffee biscuits or cakes.

The recipe for sugar syrup for rum baba is also quite simple: just add a spoonful of rum per liter of solution to achieve a noticeable taste and aroma. Do not exceed the recommended dose, otherwise the baked goods will taste bitter. Proportions are important not only in the impregnation itself, but also in its relationship with the biscuit. So, for optimal impregnation, the mass of syrup should be 0.7 of the mass of the cake.

The syrup for impregnating cakes is considered ideal if it corresponds to historical proportions (recorded in the cookbook of Kengis and Markhel): two tablespoons of sugar should be three tablespoons of water. In total they make 100 g of syrup. And to dissolve sugar, you need to use dishes with a thick bottom.

How to make syrup from sugar - important secrets

While almost everyone knows how to properly cook sugar syrup, some of the nuances of its use are known only to professional cooks. For example, it is important to cool the solution to room temperature before soaking, but the cakes, on the contrary, must be still hot.

The proportions of sugar syrup vary, but there is a strict rule: you can add any flavorings only to a cooled solution, otherwise they will simply evaporate. Do not exceed the recommended amount of aromatic substances so as not to deteriorate the taste of the baked goods.

It is almost impossible to spoil syrup at home. It is advisable to use high-quality sugar for its preparation so that the solution is clean and transparent, without unpleasant impurities. Therefore, for such purposes, it is advisable to take packaged rather than loose granulated sugar.

In summer, for better impregnation of the biscuit, increased proportions of sugar are used, and in winter it is advisable to follow the standard recipe. Sweeter syrup will allow baked goods to last longer in hot conditions. The largest amount of syrup should fall on the top layer, decreasing towards the bottom.

Syrups are used not only for soaking biscuits, but also for vanilla cakes. But it is worth remembering that vanilla baked goods absorb less impregnation, so the proportions will differ to a lesser extent. A smaller amount of impregnation compared to soufflé is also needed when using curd-butter cream.

What else are syrups needed for?

Syrups can also be used to prepare a variety of cocktails. They are used in half of the cocktails. Due to the fact that sugar cannot be fully dissolved in a small amount of alcohol, syrup becomes indispensable. Often, to prepare such syrups, regular and cane sugar are taken in equal proportions.

There is nothing more delicious for children than lemonade. Sugar syrup is also used for its preparation. On average, it is recommended to take half a glass of sugar per liter of finished lemonade. However, this proportion is a matter of taste; some prefer sweeter drinks, others prefer to minimize the sugar content.

In any case, after adding the syrup, the lemonade must be cooled, because the optimal serving temperature for this drink is 8–10 o C. After cooling, you can additionally add pieces of ice - this method will also help to dilute the overly sugary drink. This is the perfect way to quench your thirst!

To make jam you need a clear and viscous syrup. The amount of sugar depends on the sweetness of the fruits from which the jam is made: the sweeter they are, the less sugar should be added to the syrup. For strawberries and apricots, it is necessary to minimize the sugar content, but for cherries or plums it is worth taking more.

A good thick syrup is the key to tasty jam that can be stored for a long time. It is important to maintain proportions and not skimp on sugar. For example, for plum jam you will need 1.5 kg of sugar per glass of water (you must also take into account that the plum will give abundant juice, which will also dilute the syrup).

Making homemade wine by adding sugar syrup has its advantages: the fermentation process in this case is more active, and the taste characteristics of the wine are softer. Therefore, it is worth trying to replace sugar with syrup in the required proportions.

Using syrup, you can prepare original candied fruits or caramelize nuts to prepare a healthy treat, a complete replacement for sweets. This is especially true for the New Year holidays, when you want to please your loved ones with original treats. Sometimes juices are used in syrups instead of water: in this way you can create an aromatic impregnation with a pronounced taste.

As you can see, the technology for preparing a sugar solution is quite primitive and accessible even to a novice housewife, but the possibilities for using syrup are practically unlimited. Just by replacing regular sugar with a solution, we get much more interesting dishes and flavor options.