Return to Content

Insider's Touch

Insider’s Touch
1 vote, 5.00 avg. rating (89% score)

Syrup reaches the right sugar concentration when it’s boiling at 7° above its initial boiling point, which in most areas is 212° F. For small batches, Morse advises, head indoors to finish it off. Pour it into a large pot and crank up your kitchen stove, making sure the syrup’s at least an inch deep to avoid scorching. Then after it hits that 219° (and no higher, to avoid crystallization), maintain at least 190° as you filter it through cheesecloth into sterilized mason jars.

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.