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By Jeni Wright, Eric Treuille and Le Cordon Bleu
Published 1996
The two essential techniques for a clear, non-grainy sugar syrup are to make sure the sugar has completely dissolved before raising the heat and boiling the liquid, and never to stir the syrup once it is boiling. For different weights of sugar syrups and their uses.
© 1996 All rights reserved. Published by Le Cordon Bleu.