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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.

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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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