Sugar syrup

Sugar syrup

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

This is a basic syrup that can be made in a large quantity and kept in the fridge for general purpose use, such as making coulis or macerating fruit.

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 syrup up the sides.
  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. Turn the heat up 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.
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