Simple syrup, sugar syrup, gomme… It goes by several names, but it is all the same thing. It is most frequently at a 2:1 ratio (2 parts sugar to one part water) or 1:1 ratio. I prefer to use the 1:1 ratio as it is both lighter and more cost effective. Of course the 2:1 ratio will give a thicker, sweeter syrup, whilst the 1:1 ratio will give a slightly less viscose and lighter sugar syrup.
As long as you are familiar with the properties of the one you choose to use, either one will work, as you can adjust your recipes accordingly.
To make it is simple.
Simply take a measuring jug and fill with sugar. Pour this into a good sized pan. Add to it the same amount of water.
Heat this on a stove or induction hob, stirring regularly, until all the sugar is dissolved.
It is important that the mixture does not boil, as then water will begin to evaporate and thus the ratio will be incorrect.
Turn off the heat and allow to cool. The mixture will be incredibly hot and a severe burning hazard, so do not allow pets or small children around the mixture while it is cooling.
Once it has cooled, you can bottle it all up and refrigerate for later use! 🙂