I know this is a bit controversial, I’ve done a tiny bit of research on it. But honestly, until last night, I didn’t realize people used anything but 1:1.
From what I’ve read, most older recipes are 2:1? And most modern recipes are 1:1? What do you use?
Edit: thanks all!
As others have said, it depends.
My standard is 1:1 (by weight or volume, sugar and water weigh the same by volume at household scale - there’s like a 10mg difference, which is well within error range).
I’ll use a 2:1 when I need to not dilute something too much but need additional sweetness.