Sugar Syrup Calculator

What you know

Sugar, g

Parts sugar to one part water

Result

Sugar, g500
Water, ml500
Finished syrup, g1,000
Density, % sugar50%
Boiling point, °C102
What you geta light syrup for drinks

Ratio, density and a thermometer

Works out the sugar and water for a syrup of the density you want, shows the sugar content as a percentage, and gives the temperature it will boil at.

A 1:1 syrup and a 60 percent syrup are not the same thing, though recipes often treat them as if they were. One part sugar to one part water by weight is exactly fifty percent; the syrup used for preserving and soaking is thicker than that.

Density is easiest to control with a thermometer, because the boiling point climbs with the concentration. A fifty percent syrup boils at 102 degrees, a seventy percent one at 106, and caramel starts past 150. It is the most reliable way to catch the stage you want without a hydrometer.

What this calculator shows

Sugar and water in grams for the quantity of syrup you need
The sugar content as a percentage — degrees Brix on a hydrometer
The boiling point, so a thermometer can tell you when you are there

What to keep in mind

Ratios are by weight, not by volume: a cup of sugar and a cup of water weigh different amounts.
Boiling points are given at sea level; every 300 metres of altitude lowers them by roughly a degree.

FAQs

How much sugar is in a 1:1 syrup?

Exactly 50 percent, measured by weight. By volume the figure comes out differently, because a cup of granulated sugar weighs about 170 g against 200 g of water.

How do I judge a syrup without a hydrometer?

With a thermometer. Each concentration has its own boiling point: 102 °C is 50 percent, 106 °C is 70, and 112 °C is 80.

Why does my syrup crystallise?

Crystals seed on the sides of the pan. A drop of lemon juice or a spoon of glucose syrup helps, as does the habit of not stirring once it comes to the boil.

What syrup do I need for preserving?

Usually 60 to 65 percent for fruit and berries. Thinner than that will not hold off fermentation; thicker makes the preserve cloying.

Worked example

Soaking syrup for sponge

Input: 500 g sugar, 1:1

Output: 500 ml water, 50% sugar, boils at 102 °C

Note: That is enough for soaking: it soaks in without crystallising. Preserving fruit wants it thicker — 60 to 65 percent, or the jar will not keep.

Useful links

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Sugar Syrup Calculator

Result

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