[Syrupmakers] cooked to long?

[Stacey Freeman]

Monty, your heavy syrup will more than likely sugar quickly.  I have never
added water and karo to syrup in the jar and heated it back up like Roy
said, but it sounds like a very good idea.  When we have had syrup too
thick, we have dumped it back in the boiler, added water, and cooked it back
down.  We have also used it to fill out boilings when we were short of juice
by adding water into the juice and syrup, although this is a lot more work
than Roy's approach.
 
Take Care!
Stacey Freeman

  _____  

From: syrupmakers-bounces at canberra.soho.aussiehq.net.au
[mailto:syrupmakers-bounces at canberra.soho.aussiehq.net.au] On Behalf Of Roy
Sallis
Sent: Monday, December 04, 2006 6:41 AM
To: syrupmakers at syrupmakers.net
Subject: Re: [Syrupmakers] cooked to long?


Mine was cooked too long this year and it crystallized within 2 hours. It
can be restored by adding about a teaspoon of water, per pint, in the jar
and putting the jar in a boiler of water and letting the boiler of water
simmer until the sugar dissolves. You can also add about a tablespoon, per
pint, of corn syrup (Karo, etc.) to prevent it form crystallizing again.

----- Original Message ----- 
From: mb58 <mailto:mb58 at bellsouth.net>  
To: syrupmakers at syrupmakers.net 
Sent: Sunday, December 03, 2006 9:21 PM
Subject: [Syrupmakers] cooked to long?

Yesterday I cooked the last batch of syrup for this year. I have been
bringing the juice to 227 degrees and taking it if immediately. I decided to
hold yesterday's batch a few minutes at 227. I took it off after about 3
minutes at 227 degrees. I noticed that it is so thick in the jar that it
will hardly pour, whereas the other cookings pour relatively easy. It taste
excellent, thank goodness. An oldtimer told me today that it would turn to
sugar very rapidly in the jar because of the longer cooking time. What is
the opinion of this board? 
Monty Bradley
Winnsboro, LA.
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