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Sugar Syrup Recipe-3354

Photo by: Joseph De Leo
Comments: 0


I don’t like using a simple syrup, a one-to-one ratio of sugar to water, because it’s too thin. Whether it’s used for brushing onto cake layers or sweetening toasted nuts, simple syrup makes the components a little too wet. This sugar syrup has almost double the amount of sugar.

Yield: 1½ cups


  • Extra-fine granulated sugar, 16 ounces (2 cups)
  • Water, 1¼ cups


  • 2-quart, heavy-bottomed saucepan


Combine the sugar and water in a 2-quart, heavy-bottomed saucepan and stir thoroughly. Bring the mixture to a light simmer over medium-high heat to dissolve the sugar. Do not bring to a rolling boil. Immediately remove the mixture from the heat and set aside to cool completely. Label, date, and refrigerate in an airtight container.


You can flavor this syrup with liqueurs of your choice, using 1 to 2 tablespoons per ½ cup of syrup. For alcohol-free variations, cook the syrup with up to 2 tablespoons of orange, lemon, or lime zest.

© 2008 Warren Brown

Note from Cookstr's Editors

Nutritional information is based on 24 servings.


Nutritional Information

Nutrients per serving (% daily value)

65kcal (3%)
0mg (0%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
0mg (0%)
0g (0%)
0g (0%)
0mg (0%)

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