Sugar Syrup for Pâte Morte

Preparation info

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By Jeffrey Hamelman

Published 2004

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U.S. Metric Home
water 2 lb 1 kg 1 lb (2 cups)
Sugar 2 lb 1 kg 1 lb (2 cups)
Corn Syrup 1 lb .5 kg .5 lb (1⅜ cups)
Total Yield 5 lb 2.5 kg 2.5 lb


Bring the Ingredients to a Boil, stirring occasionally to avoid burning the sugar. Once the syrup boils, turn it off to avoid darkening it. Cover and allow it to cool before use. Refrigerated, the syrup keeps for weeks. Glucose can be substituted for the corn syrup.