Milk-sugar syrup (Молочно-цукровий сироп) is a GOST recipe for a syrup made by dissolving sugar in whole milk and concentrating to the required density. This syrup is used as a semi-finished product in cream production, as a soaking liquid for cakes, and as a base for milk-flavored confectionery.
Recipe per 10 kg
- Whole milk — 5.500 kg
- Granulated sugar (TS 99.85%) — 4.500 kg
- Vanilla flavoring — 0.010 kg
Technological map
Sugar is dissolved in milk with constant stirring over medium heat. The syrup is brought to a gentle boil and concentrated to the target total solids (typically 50–55% for soaking syrups, 70–75% for cream base syrups). Vanilla is added after cooling to 50–60 °C. The syrup should not be boiled aggressively to avoid scorching the milk proteins — gentle simmering with frequent stirring is essential. Total solids depend on intended use.
Milk-sugar syrup adds a pleasant dairy richness when used for soaking sponge cakes. It is also a component in some fondant and caramel recipes where a milk flavor is desired.