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.
- 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.