topic Re: Tip for bakers( mostly) in Kitchen

Tip for bakers( mostly)

marsha191 — Sat, 08 Oct 2022 12:11:34 GMT

At the start of the mega baking season I take a morning to prepare a variety of simple syrups which are easy to prepare, shelf stable with no refrigeration ( I store them in glass jars on a windowsill) and are great for adding to glazes, frosting and for drizzling on baked goods. Yesterday made vanilla, cinnamon, lemon, raspberry,chocolate and brown sugar.

Re: Tip for bakers( mostly)

Group 5 minus 1 — Sat, 08 Oct 2022 12:33:47 GMT

How much baking do you do?

Re: Tip for bakers( mostly)

wagirl — Sat, 08 Oct 2022 12:42:42 GMT

so it is just water and sugar----then how/what do you add the flavorings?

Re: Tip for bakers( mostly)

marsha191 — Sun, 09 Oct 2022 09:44:44 GMT

Equal parts water and sugar plus one heaping tablespoon cornstarch diluted in a little more water,plus flavoring

Re: Tip for bakers( mostly)

marsha191 — Sun, 09 Oct 2022 09:45:09 GMT

Probably too much!

Re: Tip for bakers( mostly)

wagirl — Sun, 09 Oct 2022 14:11:19 GMT

@marsha191 --too much what? and you use the liquid flavors or extracts ?--

Re: Tip for bakers( mostly)

marsha191 — Sun, 16 Oct 2022 12:30:19 GMT

Too much baking!

As soon as the sugar dissolves I lower the heat and add the appropriate flavoring-lemon juice,raspberry purée,brown sugar,clear vanilla and continue to reduce.

Re: Tip for bakers( mostly)

YouGoGirl1 — Sun, 16 Oct 2022 12:56:20 GMT

So these ingredients are heated in a saucepan to reduce

and thicken up, is that right?

Re: Tip for bakers( mostly)

YouGoGirl1 — Mon, 17 Oct 2022 13:36:06 GMT

Sorry about that, I misread your post.