Basic sugar syrup (Цукровий сироп) is a GOST recipe for the simplest and most fundamental syrup in confectionery — a solution of sucrose in water, boiled to a specified concentration. This semi-finished product serves as the starting point for fondant production, caramel cooking, and dozens of other confectionery processes.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 7.430 kg
- Water — 2.600 kg
Technological map
Sugar is dissolved in water over medium heat with stirring until clear. The solution is brought to a boil and any foam is skimmed off. The syrup is then boiled to the target concentration — measured by refractometer (Brix), thermometer, or the traditional “stage” method (thread, soft ball, hard ball, crack, etc.).
Common target concentrations for different applications:
- 50% TS — light soaking syrup for cakes
- 65–70% TS — medium syrup for fondant and cream production
- 78–80% TS — thick syrup for confectionery and preservation
- 95–97% TS — caramel mass (hard crack stage, 150–160 °C)
The relationship between boiling temperature and concentration is well-established: 100 °C ≈ 0% sugar, 103 °C ≈ 80%, 110 °C ≈ 85%, 120 °C ≈ 90%, 140 °C ≈ 95%, 160 °C ≈ 98%. These values are approximate and depend on altitude and atmospheric pressure.