1,596 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Sugar syrups

In cooking, and especially in pastry, we often use sugar syrups, a simple mixture of water and sugar in varying proportions.
Here is a presentation of their differences.

14 K 4.8/5 (19 reviews)

Keywords for this post:Syrup Sugar Degrees Cooking Baking

Last modified on: January 17^th 2023

For this post Comments Lasts posts Follow

For this post: Comment Follow Ask me a question Send to a friend

A syrup is simply water and sugar, brought to a boil to mix them well, and then left to cool before use.
The difference is in the ratio of water to sugar, or in other words, how much sugar do you put in how much water?

Of course, starting with 1 liter of water, all weights of sugar are possible, but there are still 2 main proportions very used.

The heavy syrup

It is a ratio of half and half, 1 liter of water + 1 kilo of sugar. The syrup obtained, quite thick, is called "syrup at 30" by pastry chefs.
It is used as a base for fruit sorbets, to soak babas or cookies, or to shine the top of a pastry or pastry.

baba au rhum

The light syrup

It is a different ratio, 1 liter of water + 500 gr of sugar. The syrup obtained, quite light, is called "syrup for 60" or "poaching syrup" by pastry chefs.
It is used to poach fruits.

pocher des fruits

How to make it?

It's very simple, you mix sugar and water in the desired proportions in a saucepan, you bring it to boil for 1 minute, you let it cool and it's ready.
Syrups can be kept in a closed container in the fridge, away from the air. They can also be easily frozen.

The degree of a syrup

As indicated above, the names sometimes refer to a degree, for example 30° for "syrup at 30", it is not a temperature, but an old measure of concentration, the Baumé degree (of the French chemist Antoine Baumé), which is obsolete but whose use, very approximate, still persists.

In summary: A syrup is a mixture of water and sugar in variable proportions, the 2 most used proportions are 1 liter of water for 1 kg of sugar (heavy syrup) or 1 liter of water for 500 gr of sugar (light syrup).

Lasts posts

With vinegar?

When you buy a jar of pickles labeled “in vinegar,” you’re looking for their tangy, crunchy flavor to go with cold cuts, sandwiches, or salads. You expect to find small gherkins preserved in vinegar, with salt and herbs, but is that really the case?
July 15^th 20261,5164.8

Congratulate the chef

You've just finished a meal that you really enjoyed. The server approaches with the usual question: “How was it?” And then, as a natural reflex, you simply reply, “Yes, it was very good.” However, when the meal was truly outstanding, this brief exchange deserves a little more. .
July 7^th 2026997 25

Cut twice as fast

When you need to cut something long into small pieces, for example chopped chives or the stem of a spring onion, there's a simple gesture that doubles your cutting speed. Let's see how.
May 21^th 20262,4015

The other use for bowl scraper

Your kitchen or bakery utensils may include a horn (left) or a pastry cutter (right). These practical utensils are normally used to scoop the contents of a bowl or salad bowl - the horn - or to cut dough - the pastry cutter. But they also have another, very practical use - let's see what it is.
May 9^th 20262,1413

The strange foam of potatoes in milk

As you may have already noticed, when you cook potatoes in milk, especially in small pieces (slices or cubes) for a gratin for example, a surprisingly abundant white foam forms on the surface. Where does it come from?
April 26^th 20262,4845

See all posts Random post RSS feeds

The (small) miracle of béchamel sauce

Making a béchamel sauce is going to confront you with a little miracle that happens every time: You pour milk over a roux, it's very liquid, you stir over a low heat, and then all of a sudden, miracle, the sauce sets, it thickens, you've got your béchamel. Let's see what happened.
August 27^th 202410 K4

Your oven in "proofer" mode

In the bakery, proofing is a crucial stage in the process of making light, plump breads and pastries. During proofing, the yeast ferments the sugars present in the dough, releasing carbon dioxide which forms bubbles. This process allows the dough to swell and aerate, guaranteeing a soft, light...
September 27^th 202414 K5

Remove bones from fish

Let's talk about fish: It's not a scoop, it's much more pleasant to eat fish from which all the bones have been carefully removed, even if it's a rather painful and time-consuming job, the result is worthy of your efforts. Here are some important points to keep in mind.
October 16^th 202116 K5

Pastry doughs

To make a classic tart, you'll need a pastry of course, and if you don't use puff pastry (normally reserved for "fine", in french, tarts), you'll have a choice of shortcrust, shortbread, sweetcrust or "à foncer". Let's take a look at the differences between these four.
August 16^th 202411 K4.4

The 3 essential knives

You must have heard a chef or cook say: "There’s no good cooking without good ingredients". This is very true, of course, but for any amateur or beginner it is equipment that really counts to start with. What I mean is that you should not skimp on kitchen equipment, good utensils, a food...
May 30^th 201826 K5