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7 tablespoons
Easy
By Flo Braker
Published 1984
Have this intense coffee syrup on hand to flavor buttercreams, dessert syrup, pastry cream or crème anglaise.
Place the instant coffee in a small bowl, add the water and stir to combine; set aside.
Pour about half the sugar cubes into the sugar pot or saucepan. Dissolve the sugar over very low heat, swirling to distribute the heat evenly. As the sugar dissolves and liquefies, add the remaining sugar. When the sugar has completely dissolved, raise the heat to medium-high, and cook until it is a