How to make Hard Candy. Combine the sugar, corn syrup, and water in a 3 quart saucepan. Over medium heat, cook the mixture until sugar is dissolved. Stir until the sugar is just dissolved and then stop stirring. Heat the mixture until it reaches 260 degrees F. Add in the food coloring if using. Continue to boil the mixture until it reaches 300 Heat 1 cup water in a small saucepan over medium-low heat until hot, but do not bring to a boil. Add 1 cup granulated sugar and stir until fully dissolved. Let the syrup cool to room temperature before using or storing. Using a funnel if needed, transfer the simple syrup into a glass jar and store in the refrigerator for up to 3 weeks. Lots of people ask me what that liquid is that I put on my sponge cakes. Answer: Sugar syrup! This is an equal measurement of water and sugar with a little t Fill the bottom with water. Add a splash of vinegar to ward off bees. The Country Chic Cottage also recommends adding a few drops of dish soap to the water because it breaks the surface tension of Dump the hot water out of the container, and immediately pour in the room temperature syrup. Fasten the lid and store in the refrigerator. A 1:1 syrup stays good for about one month. A 2:1 syrup stays good for about six months. To keep your syrup useful for much longer, stir in a spoonful of high-proof vodka. Combine all the ingredients in a large microwave-safe bowl. 2. Microwave on high for 5 minutes, keeping an eye on it to prevent boiling over. 3. Stir the mixture well to dissolve any remaining sugar lumps. 4. Return the bowl back to the microwave and continue heating for an additional 5 minutes or until it reaches a golden-amber color. 5. Directions. Step 1 Fill a saucepan with 500ml water and pour in your sugar. Step 2 Bring to low heat and allow the sugar to dissolve. Step 3 Leave to cool completely and pour into a bottle. Store Add your water to the pan. Add the sugar into the water. Stir the mixture well until the sugar dissolves. Add Soya Sauce and stir well. Decant the mixture into the storage bottle using the funnel. Fill a clean butterfly feeder with nectar. Store excess sugar water in the refrigerator for up to 4 weeks. 2. Mix the Sugar. So your apples are cut, washed, and in a sterilized jar. (Or your scraps are.) Either way, it is now time to mix your sugar with water. Now, a good estimate is usually equal teaspoons of sugar to the amounts of apples. If you used 3 apples, then you’ll need around 3 teaspoons of raw sugar. The commonest recipe for a sugar and salt solution is: 1 litre of clean water. 8 level teaspoons of sugar. ½ of a level teaspoon of table salt. One litre of water can be measured with a measuring jug or a one litre cool drink bottle. The sugar and salt must be added to the litre of clean water and mixed well. It is very important not to add mpXr.