Syrup

Preparation info

  • Difficulty

    Easy

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
granulated sugar 2 tablespoons plus a pinch 1 ounce 28 grams
water ¼ cup (59 ml) 2.1 ounces 59 grams
vanilla cognac (or pure vanilla extract) 1 tablespoon (15 ml) (or 1 teaspoon) 0.5 ounce 14 grams

Method

In a small saucepan with a tight-fitting lid, bring the sugar and water to a rolling boil, stirring constantly. Cover immediately, remove it from the heat, and cool completely. Transfer the syrup to a glass measure with a spout and stir in the cognac. If the syrup has evaporated slightly, add enough water to equal cup/79 ml of syrup.