[Sca-cooks] re: Lemon Syrup

[Ted Eisenstein]

Having just made a batch of mint-flavored Rum Stuff, and
having heated up the sugar/water stuff but not having simmered
it for 20 or 30 minutes, I ask a really basic question:

does heating the sugar/water solution for a long time really
make a difference? Does it turn into a mild liquid caramel-type
thing, or does it simply become hot sweet liquid, the same as
what you'd get if adding sugar to cold water were *poof* suddenly
hot?

Alban, who'd really hate to have to reboil all that stuff, especially
now that the rum's in it. . .