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Cake day: July 4th, 2023

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  • If you’re going to make simple syrup, use a stick blender.

    Firstly, it’s easier and faster than heating the sugar and water in a pot, which is the most popular method.

    Secondly, you don’t lose any significant amount of water to evaporation. That’s not a big deal if you make 1:1 simple syrup, but if you’re going 2:1 (which I prefer), you’re already very close to the maximum solubility of sugar in water at room temperature. Losing a few grams of water can make it supersaturated, which leads to sugar crystals falling out of solution over time. Not a big deal, but a little annoying.

    If you give it a try, bear in mind that you’re going to get a cloudy syrup at first. That’s totally normal, and it’s not undissolved sugar, it’s just air bubbles. They’ll float out over time.