Mike Stoops wrote:

> Need to heat it to get a thicker syrup.  What I do is
> boil the water, turn off the heat, and then add the
> sugar while stirring vigorously.

You can make thick syrup (2lbs/pint) perfectly well with cold water if it is
agitated for 15mins so that the sugar does not settle in the bottom.  If you
make a more concentrated syrup (i.e. a supersaturated solution) by using hot
water then it will deposit sugar crystals when has cooled.  Max possible
concentration (from memory) is around 66% (approx 2lbs/pint - i.e. a proper
Britsh pint!).

Peter Edwards
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