Homemade Butter Syrup Recipe • Longbourn Farm (2024)

FAQs

How do you make simple syrup last longer? ›

Simple syrup lasts the longest when stored in an airtight glass container, but it can be stored in a plastic container. Some people store it in plastic squirt bottles to make it easier to pour into jiggers.

Citric Acid is the recommended acid for use with the Sodium Benzoate. However, most other approved food acids such as phosphoric, tartaric and Malic acids will suffice. Simple syrup can be preserved for months by adding 1 ounce of sodium benzoate with ¼ ounce of citric acid, per gallon of simple syrup.

The simple syrup should be clear. A few signs that your simple syrup has gone bad are: Cloudy appearance. Mold has developed.

To prolong the shelf life, add a little vodka. Usually between a tablespoon and an ounce is enough, depending on how large the batch of syrup is.

It can also be infused with other flavorings. Try infusing a basic simple syrup with vanilla beans, mint leaves, or cinnamon sticks. Homemade simple syrup should be stored in the refrigerator. When stored properly, it has a shelf life of up to one month.

Mix 1 tablespoon (14.8 mL) of vodka into your syrup before storing it in the fridge. It makes 1:1 refrigerated hot-process syrup last 3 months, and extends 2:1 refrigerated hot-process syrup past 6 months. Freeze hot- or cold-process simple syrup for up to one year.

Citric acid may be good for you, but in higher amounts may cause damage to your tooth enamel, digestive issues, allergic reactions, and interactions with medications. Most people do not need to supplement citric acid, though. Citric acid is a weak organic acid found in many foods.

Traditional simple syrup is made from one part water to one part sugar (1:1). White granulated sugar is the standard sweetener, but once you've mastered that basic base, feel free to experiment with different sugars, while being sure to keep the ratio the same.

Consuming large quantities of citric acid is likely unsafe. When applied to the skin: Citric acid is possibly safe when used in products also containing glycolic acid and lactic acid in concentrations of 10% or less. But it is possibly unsafe when used inappropriately.

The refrigerator will stop mold from growing for up to 2 years and that is long enough for most people to use the bottle. If you have more than two years worth, put the excess in the freezer. Here it can be store indefinitely. Sometimes you may see some sugar crystals form in the bottom of the syrup container.

What happens if you use old syrup? ›

Whether you are using 100 % pure maple syrup or the imitation stuff, syrup really does not contain ingredients that might spoil, and if unopened, the food industry calls it's shelf life “indefinite.” That doesn't necessarily mean it will taste the same (or even good) after an extremely long storage period, but if it ...

This is the same reason why honey never expires; bacteria have a hard time growing in these high-sugar, low-moisture environments. But one difference between honey and syrup is that syrup can get moldy after the container's been opened. This is because it has been exposed to mold spores in the air.

Add a neutral spirit, like vodka, to bring your syrup's alcohol-by-volume (abv) up to about 15% to create a syrup that will last at least a few months. This equates to 5 fluid ounces, or a little more than ½ cup of alcohol, for one quart of syrup.

Citric acid/vinegar/an acidic environment (low pH) help preserve syrups.

Keep your mixture at medium heat when mixing it in a saucepan on the stovetop. It doesn't need to boil. Using distilled water helps crystals from forming, however crystallization still happens if the simple syrup is placed in the fridge or if the 2 parts water to 1 part sweetener ratio isn't followed.

Sugar is a natural chemical stabilizer that in this case acts as a preservative for the simple syrup. This just means that you won't have to refrigerate it if you decide to go the shelf stable route. The rule of thumb is a Shelf Stable syrup is 2 Parts Sugar : 1 Part Water.

Pour any leftover syrup into an ice cube try. You can measure out ½ ounce or 1 ounce at a time or just wing it. Store regular simple syrup in the freezer for up to 6 months. Flavored syrups may affect freezing and will be best within closer to 3 to 4 months.