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Simple syrup is simply sugar dissolved into water. The syrup provides an easy way to add dissolved sugar to any recipe.
 
At room temperature (68 °F / 20 °F), you can dissolve about 67 g of sucrose into 33 g of water to make 100 g of simple syrup. Chefs and bartenders often refer to this as a two-to-one simple syrup. A less-concentrated simple syrup, using a one-to-one ratio, is also common.If you want to prepare a more concentrated syrup, then you must increase the temperature of the water to increase its ability to dissolve sugar. In fact, it&#39;s always easier to dissolve the sugar into hot water and then cool the syrup, as we do in this recipe.The not-so-simple thing is to make sure the syrup doesn&#39;t become grainy. This can happen in several ways.1. You cool the syrup too far. The solubility of sugar decreases with temperature, and so the excess sugar crystallizes. 2. You leave the simple syrup uncovered. Water evaporates and the solution eventually becomes concentrated beyond the point of saturation. Sugar crystals start to form at the surface, where evaporation is happening more quickly. 3. You stir a simple syrup that&#39;s close to its saturation point. Sometimes that&#39;s enough to cause fine crystals to suddenly form. The solution? Raising the temperature of the syrup, adding a bit more water, or doing both are the easiest ways to re-dissolve these crystals. Or, you can add glucose -- a sugar that doesn&#39;t readily form crystals. Corn syrup is another ingredient that slows the nucleation and growth of sugar crystals. By adding just a little bit to a nearly saturated simple syrup, the solution is less likely to become grainy over time. This is why pastry chefs often add glucose to recipes that contain a lot of sugar, like caramel, meringues, and sorbets. These recipes all contain sugar syrups in disguise, and a touch of glucose can improve their texture.