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Sugar syrup: the thin thread

A sugar syrup of 1 kg caster sugar and ½ l water, boiled over quick heat without stirring until the syrup forms a fine thread between the fingers. From Erken's Stor kokebok (1949), p. 510.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 510 (falt i det fri)

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About the dish

This is the first stage in the book's account of the degrees of sugar boiling, in which the cook judges consistency with the fingers.

How to make it

  1. 1

    Dissolve the sugar

    Stir the sugar completely into the water before the pan goes on the heat.

  2. 2

    Boil

    Boil over quick heat and skim as it boils. Do not stir the sugar while it boils. Boil for a few minutes.

  3. 3

    Thread test

    Dip the forefinger in the syrup and press against the thumb. Part the fingers at once. If the sugar draws out into a fine thread that breaks easily over a short distance, it is boiled to the thin thread.

  4. 4

    Note on hot syrup

    Note: Boiling sugar is extremely hot and causes serious burns. Dip your fingers quickly in cold water before and after the test, and take only a small drop on a spoon.

Changes from the original

The book's "kg." and "l." are written as kg and l. The method is divided into steps and a safety note on hot syrup is added.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 510)~82% of the text changedremovedadded
Den tynne tråd. 1 kg toppsukker. 0,5 l kg. toppsukker ½ l. vann. Rør sukkeret helt opp Sukkeret skal være fullstendig opløst i vannet før gryten vannet, innen det settes på varmen.. Kok over varmen; kokingen skal derefter skje over rask varme og skum av underveis. Ikke rør i sukkeret mens varme, skummes når det koker. koker; sukkeret skal ikke røres i under kokingen. Kok noen minutter.. Dypp nogen minutter; dypp pekefingeren i sirupen og sirupen, klem den mot tommelen. Skill fingrene straks. Trekkes til med tommelfingeren; ved straks å skille fingrene, trekkes sukkeret ut i en fin tråd tråd, som lett brekker brekkes på kort avstand, og sukkeret er det kokt til den tynne tråd.. Merk: Kokende sukker er svært varmt og gir alvorlige brannskader. Dypp fingrene raskt i kaldt vann før og etter prøven, og ta bare en liten dråpe på en skje. tråd.

Note on Modernised

Kokebokas «kg.» og «l.» er skrevet som kg og l. Tilberedningen er delt i steg og et sikkerhetsråd om varm sirup er lagt til.

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Frequently asked questions

How much sugar and water are needed?
1 kg caster sugar and ½ l water.
Should the sugar be stirred while boiling?
No, the sugar must not be stirred while it boils.
How do I know the syrup has reached the thin thread?
When it draws out in a fine thread between the fingers that breaks easily over a short distance.

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