Put the sugar in a vessel. Pour enough water to cover the sugar. Heat it and dissolve it slowly, stir in between.(Keep the stove in simmer and do not allow it to boil now) When completely dissolved, allow the syrup to boil. Once it starts boiling, need not stir it. Over stirring will affect the consistency of the sugar syrup. Boil the syrup in medium heat.
Sugar Syrup Consistencies:
Thin Syrup : Sugar is dissolved completely and the syrup gets a shine.
Sticky Syrup: Dip your forefinger in cold water and then in the syrup. Hold your forefinger and thumb together and it will be sticky.
Note: Test the syrup consistencies between your thumb and forefingers.
Half thread consistency: When tested between thumb and forefinger, a string is formed, but it will cut immediately.
One thread consistency: A thin string is formed when tested between thumb and forefinger.
Two thread consistency: Two threads are formed.
2 - 3 thread consistency: String appears in 2 or 3 places.
Gathered consistency: Pour little syrup into water, it settles down and can be gathered by hand.
Ball consistency: When syrup is poured into a cup of water , a small ball can be formed when rolled with fingers. The ball can be soft or hard depending upon the sweet.
Crack consistency: When a little syrup is poured over water, it becomes hard.
Caramel consistency: Sugar syrup changes to a golden browncolour and then to a dark brown colour.