Just as the name implies!
It’s basically just equal parts water and sugar.
You can make as large of a recipe or as small as you like.
For home use I usually do a recipe that will yield about 2 -4 cups depending on what I am making, but I have made as little as ½ cup before!
Perfect for using on cakes that are more dry by nature such as Sponge Style cakes and Genoise.
To infuse flavors you can add liquors or fruit purees after the cooking process, OR add herbs or spices to the syrup as it boils such as lavender, lemon zest or vanilla beans just to name a few!
I usually use about 2 Tablespoons of liquor for 2 Cups of Simple Syrup
And about 4 Tablespoons of fruit puree to 2 cups syrup.
Get creative! This is really a great way to get an added depth of complexity and flavor to your already fabulous desserts!
- Granulated Sugar 1 cup (200g)
- Water 1 cup (237ml)
- In a heavy bottom saucepan combine the granulated sugar and water.
- Bring to a boil and allow to boil continuously for about 3-5 minutes until it reaches the thread stage.
- Cool completely then store in an airtight clean container.
Be sure to use a very clean pastry brush each time you dip in, so you do not leave any unwanted bacteria in the leftover syrup for longer shelf life.