Chocolate & Candy °Bx
Sugar Syrup Concentration Calculator
Make simple syrup, rich syrup or classic 30° Baumé pastry syrup to exactly the volume you need, check any syrup's sugar percentage (°Brix), or work out how to make it stronger or weaker.
How to use it
- Choose whether you're making a syrup, checking one or changing its strength.
- Pick the syrup and how much you want, or enter the sugar and water you used.
- Dissolve the sugar over gentle heat; don't boil it hard or it gets stronger.
How it works
Strength is measured in degrees Brix, the percentage of sugar by weight. A syrup's density at each Brix comes from standard sucrose tables, so the tool can turn a volume into exact sugar and water weights.
Ratios by volume and by weight differ: 1 cup of sugar plus 1 cup of water is 45.5°Brix because sugar is lighter than water by the cup, while equal weights make 50°Brix.
Assumptions and limits
- Densities are for cane or beet sugar (sucrose) at room temperature.
- A little water evaporates while heating; very long simmering raises the strength.
Tips
- Store syrup in a clean jar in the fridge: simple syrup keeps about a month, rich syrup up to six.
- A splash of vodka or a spoon of corn syrup helps rich syrup stay clear.
- Steep a split vanilla bean in warm syrup for vanilla syrup.
Recipes to try it with
Questions
What's the ratio for simple syrup?
Equal parts sugar and water, by volume or by weight. By weight it's 50% sugar; by cups about 45%.
How much syrup does 1 cup of sugar make?
With 1 cup of water, about 1½ cups of syrup.
What is 30-degree Baumé syrup?
A pastry syrup of about 1.35 parts sugar to 1 part water by weight (about 57% sugar), used for babas and candying.
What is Brix?
The percentage of sugar by weight in a liquid: 50°Brix syrup is half sugar.