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Simple Syrup

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Photo by Chelsea Kyle

Syrup can be made up to one week in advance; refrigerate in an airtight container until ready to use.

Recipe information

  • Yield

    makes enough for one tiered wedding cake (about 4 cups)

Ingredients

3 cups sugar
3 cups water

Preparation

  1. Prepare an ice bath; set aside. Combine sugar and water in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar has completely dissolved. Transfer to a medium bowl, and set in the ice bath; let stand until chilled, stirring occasionally, before using or storing.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsDessertDairy FreeGluten FreeNut FreeEasy5 Ingredients or FewerCookbooks
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