Sugar syrup

Sugar syrup

By
From
How to Cook Bread
Makes
500 ml
Photographer
Peter Cassidy

This is the basic ‘stock’ syrup used for fruit salads, poaching fruit, and in patisserie. It can be flavoured with a vanilla pod and, or other spices as required.

Ingredients

Quantity Ingredient
250g granulated sugar
500ml water

Method

  1. Put the sugar and water in a medium saucepan. Place over a low heat to dissolve the sugar, using the handle of a wooden spoon to gently agitate it and prevent it from ‘caking’ on the bottom of the pan. Avoid splashing the syrup up the sides of the saucepan.
  2. Once the sugar has dissolved, use a pastry brush dipped in water to brush down the sides of the pan, to wash any remaining sugar crystals down into the syrup.
  3. Increase the heat and do not stir from this point. Bring the syrup to the boil and boil steadily for 5 minutes. Take off the heat, cool and keep covered until needed.
Tags:
bread
Leiths
baking
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