If you have a lot of syrup you want to thicken up, you can use 2 saucepans.
Leave your saucepan uncovered so that the liquid has somewhere to evaporate.
Keep your syrup below 241 °F (116 °C) so that it doesn’t get too thick.
Cornstarch is a thickening agent that won’t change the flavor of your syrup.
Don’t let your syrup boil. If you start to see large bubbles, turn down the heat.
If you are thickening a light-colored berry syrup, cornstarch may make it look more dull or grainy.
Syrup tastes the best when it is eaten fresh.
Gelatin works the best in liquids that have already been warmed up.
Flavorless gelatin won’t change the taste of your syrup. You can find flavorless gelatin at most grocery stores.
