Makes 1.5 Cups
Ingredients
2 C sugar
1/2 + 1 C water
Method
1. In a heavy saucepan over medium, melt 1/2 C water with sugar whilst continuously brushing down sides with a wet pastry brush so crystals do not form.
2. Increase heat to high and cook syrup until amber in colour (make sure it does not burn and reach hard ball stage).
3. Pour in remaining 1 C of water and stir continuously to incorporate.
4. Reduce heat and allow syrup to reduce slightly. Allow to cool before using.
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