The secret of the crisp syrupy outside of koeksisters is that they are taken straight from hot oil and dipped into ice-cold syrup. This seals the syrup outside and leaves the inside dryish in contrast.

To make the syrup, mix a litre of sugar, 5 ml cream of tartar, 2.5 ml tartaric acid and 5 ml vanilla essence or grated orange rind or cinnamon, or 1.5 ml ginger with 500 ml of water. Bring mixture to the boil and allow it to simmer for about 10 minutes or until syrupy. Set syrup aside to cool.

It is advisable to make the syrup first and leave it overnight in the fridge.

To make the batter, sift 500 ml flour, 10 ml baking powder and 5ml salt into a mixing bowl. Cut or rub 70 ml of margarine or butter into the dry ingredients.
Beat an egg thoroughly and add it to 80 ml of milk. Add the egg and milk to the flour mixture, handling as little as possible. Put the dough in the fridge for at least one hour.

Roll out the dough to a thickness of 4 mm. Cut into strips about 8 cm long and 2.5 cm wide. Cut each strip into three lengthwise, leaving one side uncut.

Now plait the three pieces and press ends together firmly. Pre-heat a deep pan and remove syrup from the fridge. The hot fried koeksisters must be dropped into the cold syrup.

The syrup will warm up about halfway through, so divide it into two bowls. Deep-fry koeksisters until golden brown, drain for a few seconds on absorbent paper and dip into cold syrup.