[Sca-cooks] re: Lemon Syrup

[Druighad at aol.com]

In a message dated 7/25/01 2:30:26 PM Central Daylight Time, Alban at socket.net
writes:

<< So. . . what does cooking sugar and water longer do to it that not cooking
 it very long does? You wind up with a more concentrated solution than you
 would if you simply added sugar to water and stirred? You get it sweeter, in
 essence? >>

 I don't know if this has been posted yet, but the longer you cook sugar and
water, the more water evaporates(obviously) but that is the start of
carmelized sugar. The sugar begins to concentrate and break down.

Finnebhir