By Flo Braker
Published 1984
Sugar solutions are boiled to form a syrup that will vary in its concentration or density and thus can be used to make a variety of desserts. It may be added to other ingredients to form buttercreams, Italian meringue or marzipan. It may also be used by itself as a dessert syrup or a poaching syrup or even be caramelized to decorate a cake.
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