Making Sugar SyrupFrom left to right: a four-pound bag of sugar; approximately the same amount of dry sugar in a half-gallon jar before dilution; a half-gallon jar with the sugar diluted with about one quart of hot water. Mark the top of the dry sugar and then add enough hot water so that the finished syrup comes up to the mark. No measuring needed!
  1. Take any container that will hold about 125% of the quantity or unit of syrup you want to make. (The extra volume is needed to make mixing easy.)
  2. Add sugar equal to the amount of syrup that you want to make. (No need to measure, just scoop the sugar in.)
  3. Mark a line on the container at the top of the sugar.
  4. Start pouring very hot water into the sugar in the container.
  5. Stir the mixture and keep adding water. The magic of this method is the result of the sugar dissolving into the water. Keep stirring until all the sugar is dissolved and the mixed syrup is up to the marked line.
  6. Use an immersion blender to mix the sugar and water together in the final stages. (For large quantities in big containers, use a paint stirrer or dry-wall mud mixer and an electric drill.)  You may also find our creamed honey tool useful in mixing heavy syrup.

Example: In a half-gallon canning jar (or a similar-sized container), pour most of a 4-pound bag of sugar. Mark the level of the dry sugar on the jar. Add heated water and stir to begin dissolving the sugar. You will need to keep on adding water and stirring the mixture to liquify all of the dry sugar. You’re done when all the sugar is in solution and the level of the mixed syrup is even with the mark on the container. This amount of 2:1 syrup will increase the hive weight by about 5 lbs.

Extra hints: A wide-mouth canning funnel makes getting the sugar into the jar tidier. Measure the sugar into the jars while they are in the sink; add water and mix the jars in the sink. After capping them, use your sink sprayer to rinse off the jars and the work area.