How long does simple syrup last?

Simple syrup is a great thing to have around the house, which can be used to make lots of drinks, preserves like jams and jellies, caramels and treats, and is even often used in baking.

If you find yourself constantly having to make a new batch, you can always make larger batches in advance. It will save you a lot of time and you can grab what you need when you need it, no matter how tight you are.

But how long does simple syrup last? A medium (medium consistency) simple syrup can easily last 1-3 months in the fridge, although the amount of sugar in the syrup will affect how long it lasts. Other factors, such as how the syrup is made, will also affect shelf life.

In this article we will see what simple syrup is and all the factors that affect its duration. We will also see different ways to store the syrup so that it lasts as long as possible.

What is simple syrup?

Simple syrup is a sweetened syrup that can be used in many dessert or drink recipes. It is a very sweet syrup and its consistency can be very easily adjusted for different uses.

Traditionally, simple syrup is made with white granulated sugar and water. White granulated sugar and water are combined in a pot. They are then melted over medium heat until all the sugar granules have dissolved.

Once you’ve mastered traditional simple syrup, you can experiment with using different types of sweeteners, including brown sugar, honey, xylitol, and many more.

Keep in mind that whichever you use will affect the recipes differently. Its chemical composition differs from the traditional sugar recipe.

Simple syrups are a base ingredient for many recipes and dessert and pastry dishes. For example, it can be used to create hard candies, caramels, sherbet, and even meringues. Simple syrups are also used to make granolas, bars, and thousands of beverages.

It is definitely a must-have recipe and a very useful product to have around the house if you make these products frequently. Or if you want to try something new.

Considering how easy it is to make, there’s no reason not to prepare it ahead of time. This is especially convenient because you usually have to chill it before adding it to your recipe.

But is there a set time frame for how long simple syrup lasts? There is no easy answer to this, as there are many factors to take into account that will affect this.

types of simple syrup

There are three main types of simple syrups. They are classified according to their consistency, not by their taste or use. The consistency is determined by the ratio of sugar and water you use:

• A fine simple syrup consists of 2 parts water and 1 part granulated white sugar.
• A medium (basic) simple syrup consists of 1 part water and 1 part granulated white sugar (in equal parts).
• Lastly, a thick simple syrup consists of 2 parts sugar and 1 part water.

The type of syrup you make will determine the best way to use it.

For example, if you’re making cocktails, you’ll most likely use a thin simple syrup to incorporate all the other ingredients and create a balanced flavor.

If you use a medium or standard simple syrup, it is usually for flavoring cakes, in meringues, and to create certain sweets. Thick simple syrups are used to make caramels or other sugar crafts, such as spun or brittle sugar decorations.

There are also flavored simple syrups that are infused with other ingredients to add another layer of flavor to the item you’re making. These flavors can be incorporated through fresh ingredients, such as fruits and herbs, spices, or extracts and powders.

Factors Affecting the Shelf Life of Simple Syrup

As we have mentioned, there is no set time frame on how long simple syrup will last. Lifespan varies depending on how you do it.

There are a lot of factors that affect shelf life and it will ultimately depend on your skill and ability to follow the simple syrup making rules. As easy as it is to do, it’s also easy to get it wrong.

A perfect simple syrup should be completely clear (translucent) and free of any crystals. However, before we look at how long a perfectly made syrup will last, let’s look at all the factors that will immediately reduce shelf life.

Crystallization

Melting sugar and water together can’t be that hard, right? Well no. Have you ever heard of a thing called crystallization? It’s every pastry chef’s worst nightmare and you can say goodbye to your syrup when it happens.

A simple syrup crystallizes when sugar molecules stick together and become insoluble in water. This can happen if your solution is saturated (sugar can no longer dissolve), or if the mixture was stirred too much during boiling (especially with metal spoons).

There are actually a lot of factors that will affect when and if your simple syrup crystallizes.

These include cooking duration, cooling rate, sugar to water ratio, storage method and temperatures, cross-contamination from other objects, and, as we have mentioned, the amount of agitation to which it is applied. it subdues the syrup and, therefore, the sugar molecules.

The ratio between sugar and water

Many of you already know that sugar is a preservative ingredient. Think of any jam you’ve ever bought. It usually grows mold before it tastes rancid; this is due to its high sugar content.

The more sugar an item contains, the longer it will last (depending on the item of course). Thus, a thin simple syrup will automatically have a shorter shelf life than a thick simple syrup.

flavoring ingredients

As soon as there are fresh ingredients, the shelf life of a product is shortened. Fresh ingredients, such as fruits and herbs, have a shorter shelf life than processed ingredients (such as sugar).

Even though the simple syrup acts as a preservative, the ingredients will still break down naturally, only slightly slowed down by the sugar.

Other flavoring ingredients, such as dried spices, can also cause the syrup to go bad. These ingredients can carry bacteria that can make your syrup cloudy.

Store-bought simple syrups

You can get ready-made simple syrups that you can buy at your local baking supply store. They often contain other stabilizing ingredients that help them last much longer. Let’s see how to make your homemade simple syrup more stable.

hot method or cold method

Simple syrups can be made at home by boiling the syrup (which creates a much more stable syrup) or by simply stirring the cold ingredients until dissolved.

Each method has its time and place of use, but we always recommend boiling the mixture. This allows all the sugar granules to dissolve evenly and completely, unlike the cold method.

How to preserve simple syrup

Any type of simple syrup should be stored in a sterile container. The best containers, because they are the easiest to sterilize, are glass, like a glass jar.

Of course, you can use plastic squeeze bottles (depending on what you want to use the syrup for and its consistency), but make sure they are clean of any odors or grease.

Any foreign particles that come into contact with the syrup could cause crystal formation or bacterial growth.

You can store these containers at room temperature or in the fridge. Be sure to store it away from any strong odor, as it will absorb it.

Does simple syrup need to be refrigerated?

We strongly recommend, even urge, that you store your simple syrup in the fridge. Refrigerators are made to slow down the aging of food and prolong its useful life by preventing the proliferation of bacteria. The fridge will also help your simple syrup to stabilize.

Its shelf life will be drastically reduced if you store the syrup at room temperature and the risk of mold growing is substantially higher.

How long can a simple syrup last?

Remember the factors we have mentioned that will affect the shelf life of your simple syrup.

With that in mind, if you’ve made the perfect simple syrup and store it in a clean, sterile container in the fridge, your medium (or basic) simple syrup can last up to 3 months.

The less sugar the syrup contains, the shorter that period will be. The more sugar the syrup contains, the longer that period will be. Flavored syrups that are stored in the refrigerator should be used within a week to avoid spoiling the batch.

Any simple syrup that is stored at room temperature should be used as soon as possible to prevent it from crystallizing. A batch can crystallize in a few hours without you realizing it until you need it.

Any syrup that forms mold on the surface should be discarded immediately and the container properly cleaned and sterilized. Mold tends to grow at humid temperatures (often when syrup is stored at room temperature) or when the container has not been cleaned properly.

Store-bought simple syrups are often stabilized with other ingredients, so they will have a much longer, more stable shelf life. Look for the expiration date on the container and constantly monitor the syrup for crystals or mold.

How to stabilize your simple syrup to keep it longer

There are a couple of things you can do to help reduce the chance of crystallization during storage.

There are many methods to stabilize your syrup, thereby extending its shelf life. Some of these methods will affect the taste of the simple syrup, so look at how the syrup will be used to decide which method is best for you.

You can add a small amount of freshly squeezed lemon juice or a pinch of cream of tartar. Be sure to research the exact amounts if you are making larger batches.

Corn syrup is another popular ingredient used to prevent the formation of sugar crystals and is often used in commercially produced syrups and syrup-based products.

These ingredients will slow the formation of crystals when the syrup is stored at room temperature, however, as we have mentioned, they will change the taste of the syrup and ultimately your recipe.

You can also opt for a method that does not alter the flavor. Simmer the sugar syrup mixture for 10 minutes instead of just bringing it to a boil. Simmering the mixture for a long time will allow all the sugar to dissolve and make it much more stable.

Can you fix your crystallized simple syrup?

If you see that your simple syrup has crystallized, fear not, there is still hope to save it.

The best way to prevent crystals from forming is to ensure that all of the sugar granules have fully dissolved and stabilized. If your mixture crystallizes, you can try reheating it.

As before, it is very important to make sure that all those crystals have completely dissolved before you use the batch again. Reheat the syrup over medium-low heat to make sure you don’t over agitate the mixture.

This also means that under no circumstances should you shake the mixture to try to get rid of the pimples. Also, do not heat the syrup in the microwave, as this may not heat the syrup evenly, causing further agitation of the existing crystals.

Unfortunately, sometimes there isn’t much that can be done to save your mix and it may not even be worth the time and effort to save it.

Can simple syrup be frozen?

Simple syrup can be popped in the freezer to extend its shelf life, although you may have some trouble getting the mixture to freeze. Liquids that are high in sugar have a much lower freezing point, making it difficult for regular freezers to do the job.

However, you will be able to extend the shelf life up to a year, which is great if you need large batches.

How to freeze simple syrup

To freeze simple syrup, the process is just as easy:

1. Once you’ve made the simple syrup, let it cool completely to room temperature.
2. Place the cooled syrup in a clean, spot-free, freezer-safe container, such as a mason jar with an airtight seal. Be sure to leave room at the top of the container for the mixture to expand.
3. Seal the container with a tight lid and place it in the freezer away from any strong odors.

Cloudy simple syrup: what does it mean?

Cloudy simple syrup should be thrown away immediately , as it means something has gone wrong somewhere in the process. Your simple syrup should be completely clear and free of any colors or objects.

There are a number of factors that can cause your simple syrup to become cloudy, but it is often very difficult to determine exactly what it is.

Cloudiness may be due to contamination of the syrup. You might have used dirty, chemical-rich water, or the sugar you used might contain a clouding chemical.

For example, some castor sugars contain cornstarch to prevent the granules from sticking together. This can cause your syrup to become cloudy.

Another reason could be crystallization . This could be the formation of thousands of tiny crystals, rather than larger crystal chunks, and could cause the mixture to appear cloudy.

The last reason could be that the simple syrup has started to grow moldy. White mold could form on both the top and inside of the mix, giving it a cloudy appearance.