LAB NOTES: Rich Simple Syrup

Rich Simple Syrup in re-used syrup jars.

Hello Everyone,
Wayne, AKA the Mad Food Scientist here.
A few months ago, I became interested in simple syrup because agave nectar, and maple syrup are quite pricey. I’d originally heard of it while I was attending University while watching Alton Brown’s “Good Eats” in one of the episodes about cocktails. It’s on Youtube, I’m fairly certain, so if you’d like to give it a look-see. Well, a few months ago I went looking for how to make simple syrup and landed on the Coconut Mama website. I made the coconut infused simple syrup. There’s two basic types of simple syrup. Simple syrup, and rich simple syrup. The difference is that rich simple syrup has twice the sugar added that basic simple syrup does. Then I turned around and used the now sweetened coconut to make ANZAC biscuits ( A future post ). It tasted great. Then I got to wondering. 
What would the simple syrup taste like by itself? Just water, and sugar ( and a pinch of salt ). So I tried that. It tasted great too. Then I decided to try rich simple syrup.
I’d found my sweet spot, pun definitely intended…


    * 1 cup sugar (or equal parts honey or erythritol)
    * 1 cup water
    * 1/2 cup shredded coconut
    * (optional) 1/2 teaspoon coconut extract
    * (optional) 1/8 teaspoon xanthin gum to thicken the keto version
    1. Use a small-medium size sauce pan and bring the water to a boil over medium heat.
    2. Add in the sugar and shredded coconut and simmer for 2-3 minutes, or until the sugar is completely dissolved.
    3. Remove the pan from the heat and let it cool completely.
    4. Once cooled, strain the coconut from the syrup and pour the coconut simple syrup into a jar or container. Store the syrup in the refrigerator for up to a month.
Paleo: Follow the instructions as written, but substitute honey or maple syrup in place of the sugar.

Keto: Follow the instructions as written, but substitute erythritol in place of the sugar and add in 1/8 tsp of xanthan gum to the mixture after the sugar dissolves. Whisk in the xanthin gum and stir until it dissolves. Remove the pan from the heat and let the mixture cool.

LAB NOTES: 05 May, 2023

404g/2 US cups Turbinado sugar.
237g/1 US cup water
1 pinch of Sea Salt

1 Digital scale
1 Saucepan
1 heat source
1 spatula
1 funnel

1.  Weigh the 404g of Turbinado sugar into the saucepan, toss in the pinch of salt.

Turbinado sugar and Sea salt.

2.  Weigh the 237g of water into the saucepan

With water added.

3.  Put the saucepan over low heat, bring to a simmer
4. Simmer for three minutes
5. Remove from the heat and allow to cool completely.

Rich simple syrup off the heat, and cooling down.

6. When cool, use the funnel to pour the simple syrup into you jar(s), or container(s) and refrigerate.

This is a very easy recipe to follow.
I followed the steps outlined above.
I like the taste of the turbinado sugar in it’s syrup form. I don’t mind its taste in raw form either. However, the rich simple syrup is easier to use. I decided to add a pinch of salt to the syrup because a little salt amplifies flavour.  I’ve been using simple syrup in my hot coffee ever since I began making it. Now that warmer weather is here. This rich simple syrup really shines when put into iced drinks because the sugar is dissolved and is in solution within the syrup so there’s no grit left in the bottom of my glass.  I’ve also put this on hot cereal and have also used it as a substitute for maple syrup when I made granola. I have found that I use less of this than when I use raw sugar.
This has proven to be a handy item to know how to make.  Go ahead and give it a try.
If you have any suggestions of culinary things for me to explore, please feel free to send me a message via the contact section. You never know, I might just take a stab at it.

Keep Safe!