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Hi Bold Bakers!
One of my favorite things to share with you are the basic tools and ingredients needed to be an incredibly Bold Baker — one who can bake anytime, anywhere, with confidence. My Bold Baking Basics series has included recipes for how to make staple ingredients like Homemade Cream Cheese, Homemade Butter, and one of my favorites: How to Make Homemade Extracts.
This fall we are bringing Bold Baking Basics back! We are going bigger and bolder, and first up is How to Make Simple Syrups. My recipe includes 4 of my favorite variations and in the video, I share some awesome ways you can put these syrups to good use in baking, cooking, drinks, and more!
What is a simple syrup?
Simple syrup is a thin syrup made of just two base ingredients, sugar and water, hence the name “simple” syrup. It’s a syrup base of sorts and can be used on its own or infused with your favorite ingredients.
I’m so excited to share with you my favorite infusions, which are: vanilla, mint, orange, and cinnamon. To make a simple syrup all you do is combine the sugar, water, and flavoring you want to infuse in a small saucepan over medium heat. Once the sugar has dissolved, I simmer my syrups for 7-8 minutes. This is just enough time to develop the syrupy texture and infuse the flavors you’re adding, all while keeping the finished product thin and clear.
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What can simple syrup be used for?
Simple Syrup can be used to flavor drinks, moisten cakes, and add flavor and sweetness to so many things.
In cocktails and blended drinks, I love to use simple syrup as they are often infusions like my cinnamon, mint, or orange syrup. Not only do these syrups add a layer of flavor, but they dissolve easily and add a nice body to any drink.
In baking, I love to use these syrups in place of liquids to add flavor and sweetness. My vanilla simple syrup is perfect for brushing over cakes and sweet loaves — this keeps the cake moist and adds the perfect hint of sweetness. The options really are endless, once you get creative with all the flavor combinations. You’ll always want to have these simple syrups on hand.
Are these like the simple syrups that Starbucks uses?
I’m sure a lot of you are familiar with stock syrups or simple syrups like the ones they add to drinks at Starbucks to achieve flavors like a peppermint mocha, vanilla, or hazelnut. These syrups are usually made with artificial ingredients and are often only for blended and hot beverages.
My stock syrups are made of all natural ingredients, no added flavors, colors or preservatives. Additionally, my syrups can be used for cooking and baking, they are not just for hot or blended drinks. So yes, on one hand they are like the syrups Starbucks uses — but you can use these for so much more.
How long will simple syrups last?
As these simple syrups are made of all natural ingredients they don’t have as long of a shelf life as the kinds you might see in the store. That said, they do last really well covered and stored in an airtight jar for up to 2 months. These beautiful aromatic syrups are a must for any baker or cook, and I can’t wait for you to get creative with this method and come up with your own simple syrups.
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How to Make Simple Syrup
Ingredients
- 1 cup (8floz/225ml) water
- 1 cup (8oz/225g) sugar*
- 10 mint leaves
- 2-3 cinnamon sticks
- 4 (2 inch) pieces orange zest
- 2-3 vanilla pods
Instructions
Vanilla Simple Syrup
- In a small pot add *sugar, water, and vanilla. Dissolve sugar and then simmer for about 7-8 minutes on medium heat.
- Turn the heat off and allow the syrup to continue to infuse.
- Transfer to an airtight container and keep covered in the refrigerator for up to 2 months.
Mint Simple Syrup
- In a small pot add *sugar, water, and mint. Dissolve sugar and then simmer for about 7-8 minutes on medium heat.
- Turn the heat off and allow the syrup to continue to infuse.
- Transfer to an airtight container and keep covered in the refrigerator for up to 2 months.
Cinnamon Simple Syrup
- In a small pot add *sugar, water, and cinnamon sticks. Dissolve sugar and then simmer for about 7-8 minutes on medium heat.
- Turn the heat off and allow the syrup to continue to infuse.
- Transfer to an airtight container and keep covered in the refrigerator for up to 2 months.
Orange Simple Syrup
- In a small pot add *sugar, water, and orange zest. Dissolve sugar and then simmer for about 7-8 minutes on medium heat.
- Turn the heat off and allow the syrup to continue to infuse.
- Transfer to an airtight container and keep covered in the refrigerator for up to 2 months.
Heii gemma before i try similliar recipe like this but no for syrup only but also for extract, in Indonesia vanilla or mint whatever any flavour extract is so pricy and I cant eat alchohol or anything contain them. Of course I try the glycerin homemade extract. They are turn out absolutely lovely, but I can get the so easily even I live in one of big city so I need to shipping the from capital city with high price and big amount plus shipping cost. After tasting the glycerin little bit sweet and making your subtitute corn syrup for… Read more »
Gemma,
I love how you teach us to make our own scratch products to use like, butter, extracts, simple syrups cream cheese, etc…
I love all your recipes. They are simple and taste so much better than most. You also teach us different techniques. This over 50 is still learning. I want to try the ice creams as ice cream is one of my mom’s favorite foods. Thanks, and keep teaching!!
Hey Gemma can I make homade blue rasberry simple syrup?
Hi Gemma, What syrup would pair well with a key lime baked cheesecake? Mint syrup? Or make a lime syrup
Can I use maple syrup instead of sugar?
Hi Jemma if you dont have the vanilla beans can you use vanilla extract
Hey Gemma, can you please help me with making hazelnut syrup, how should I go about it.
Thanks
I winder if this would work for stone fruit like peaches or nectarines?
Hello Gemma!
Thank you for adding a sugar free alternative for the simple syrups! I’m going to try making a chestnut syrup – I love the chestnut praline lattes at Starbucks during Christmas but the regular syrups put my blood sugar sky high.
Can I apply the idea that more is better here – I have about 10 chestnuts, and I plan to cut them in half before adding them to the Splenda/water. Is more flavour ( the chestnuts) going to give me a stronger flavour in the end product?
Thanks!
Edith
Hi Gemma, Do you store in the fridge or pantry?