Stock Syrup

• ½ pint (3 dl) water
• 1 lb (450 g

This is used by professional bakers for thinning down fondant icing or for mixing glacé icing. Sugar syrup used for mixing gives a smoother, glossier icing and one that will set quickly.

Bring the water to the boil, then stir in the granulated sugar. Stir until the sugar has dissolved, then bring back to the boil and simmer for 1 minute. Strain through muslin and store in a covered jar