Sugar Syrup Consistency

I like to share consistencies of sugar syrup with you all because this may be useful for those who are interested in making sweets. I'm not an expert but like to share my experience. I tried doing some sweets using sugar syrup without removing its impurities. So posting as it is….Those sweet recipes are coming soon :)

Ingredients:

Sugar	1 cup
Water	1/2 cup

Preparation:

(1) Take a steel vessel/ non stick pan and add sugar, water to it. You have to add water just enough to cover it. If you add more water you have to wait more to reach the desired consistency.

(2) After adding both allow it to heat and stir till sugar dissolves completely (if you are new to this always do it in low flame). Once sugar is completely dissolved stop stirring. Allow it to boil ( If you continue to stir after this stage the consistency may vary).

(3) Sugar will starts boiling.

(4) You can check the consistency using a spoon/wooden spatula. Dip it in the syrup and lift out. Allow to cool for 2 or 3 seconds to cool it. Touch it using your fore finger and now fore finger and thumb together. Gently pull the fingers apart. Check for the result(below). You have to check it frequently because in seconds the consistencies may vary.

Thin syrup:

This will be the first stage. If you press the syrup between your fingers you can feel just as touching the water. No sweets are done at this point.

Sticky syrup:

Here if you press your fingers and pull it apart you can feel the syrup as little bit sticky. Gulab jamun can be prepared at this stage.

Half thread consistency:

Here a single thread will form but when you pull apart, it will break forming half string. Jangri/Jilebi and even gulab jamun can be prepared at this stage. 

Single thread consistency:

Here a single thread will form and will not break when you pull apart your fingers gently. Mysore pak/Badushah can be prepared at this stage.

Two thread consistency:

Here two thread will form and will not break when you pull apart your fingers gently . Boondi ladoo can be prepared at this stage.

Three thread consistency:

Here three thread will form that do not break when you pull apart your fingers gently. Sugar crystallizes at this stage.

There are more details like soft ball/ hard ball consistencies. As i personally don't experience it, i don't wish to share. I ll update when i try.