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Rum Decorating Syrup
Preparation info
- Yield: approximately
1 cup
- Difficulty
Easy
Appears in
By Bo Friberg
Published 1989
Ingredients
1½ cups 360 ml ½ cup 120
Method
- Combine the simple syrup and rum in a saucepan. Split the vanilla bean lengthwise and scrape the seeds into the syrup. Reserve the vanilla bean pod halves for another use.
- Bring to a boil and reduce by one-quarter. The syrup should stay in puddles without running when cooled to room temperature and spooned onto the plate; test by placing
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