You can substitute simple syrup with granulated sugar by using approximately two-thirds the amount of sugar for the simple syrup called for in a recipe. This adjustment accounts for simple syrup being a solution of sugar and water, making it less potent in sweetness by volume compared to pure granulated sugar.
Understanding the Substitution Ratio
When a recipe specifies simple syrup, it's typically for ease of mixing and immediate dissolution, especially in cold beverages. If you need to use granulated sugar instead, remember that plain sugar is a concentrated form of sweetness and lacks the water content of simple syrup.
For an effective substitution:
- For every 1 teaspoon of simple syrup a recipe calls for, use about ⅔ teaspoon of granulated white sugar.
- Always start with slightly less granulated sugar than you think you need, as you can always add more to reach the desired sweetness level. Removing excess sweetness is impossible.
Simple Syrup to Granulated Sugar Conversion
| If Your Recipe Calls For: | Substitute With Approximately: | Notes |
|---|---|---|
| 1 teaspoon simple syrup | ⅔ teaspoon granulated sugar | Start with slightly less and taste. |
| 1 tablespoon simple syrup | 2 teaspoons granulated sugar | Ensure adequate stirring for dissolution. |
| ½ cup simple syrup | ⅓ cup granulated sugar | May require additional liquid in the recipe for balance and dissolution. |
Why the Difference in Volume?
Simple syrup is typically made by dissolving one part sugar in one part water. This means a volume of simple syrup contains less actual sugar than the same volume of pure granulated sugar. For example, one teaspoon of granulated sugar provides the sweetness equivalent to roughly 1.5 teaspoons of standard simple syrup. Therefore, when substituting simple syrup with granulated sugar, you need less of the solid sugar to achieve the same sweetness intensity.
Practical Considerations When Substituting
While substituting is possible, simple syrup offers advantages that granulated sugar may not, particularly in certain applications.
1. Dissolution and Texture
Simple syrup is a liquid, allowing it to blend seamlessly into cold drinks and delicate mixtures without leaving a gritty texture. Granulated sugar, especially in cold liquids, requires vigorous stirring to dissolve completely. If not fully dissolved, it can lead to a less pleasant mouthfeel.
2. Moisture Content
Simple syrup introduces additional liquid to a recipe. When substituting with granulated sugar, you are removing this liquid. In recipes where liquid balance is crucial (e.g., cocktails, certain desserts), you might need to slightly increase another liquid component (like water or juice) to maintain consistency.
3. Sweetness Control
The precision of simple syrup allows for consistent sweetness. When using granulated sugar, always taste as you go. For very small adjustments in sweetness, a pinch of granulated sugar might suffice.
4. Ideal Applications
Substituting is generally more straightforward in recipes where the sugar has ample time or liquid to dissolve, such as:
- Hot beverages: Hot tea or coffee will easily dissolve granulated sugar.
- Recipes that are cooked or heated: Baking and cooking processes will melt and integrate the sugar.
- Cocktails where minor grittiness is acceptable or can be avoided with thorough mixing.
5. Alternative Solution: Make Your Own Simple Syrup
If frequent substitutions are needed, consider making a batch of simple syrup. It's incredibly easy to prepare and can be stored for weeks in the refrigerator. All you need are sugar and water!
- To make standard simple syrup, combine equal parts granulated sugar and water in a saucepan.
- Heat over medium heat, stirring until the sugar is completely dissolved. Do not boil vigorously.
- Remove from heat and let it cool completely before transferring to an airtight container.
For more detailed instructions on making simple syrup, refer to reputable culinary resources like Serious Eats' Guide to Simple Syrup.
