Source: The Professional Pastry Chef by Bo Friberg
Makes 1 serving.
Preparation time: 10 minutes
Tips: Keep handy for cake syrups, frostings etc.
Syrups - Simple and Plain Cake
Ingredients
Preparation
Simple Syrup: for uses see note (1)
2 quarts water
2 1/2 pounds granulated sugar
2 cups light corn syrup (1.5 pounds)
Plain cake syrup: for cake brushing, see note (2)
1 quart water
1 pound granulated sugar
Simple syrup:
1. Place the water, sugar and corn syrup in a saucepan; stir to combine.
2. Heat to boil and let boil for a few seconds.
3. Set aside to cool. If any scum has developed on the surface, skim it off before pouring the syrup into bottles. Simple syrup should be refrigerated if kept for more than two to three weeks.
Plain Cake syrup:
1. Place water and sugar in a saucepan and bring to boil. Remove from the heat and let cool.
2. Store covered to use as needed. This syrup does not need to be refrigerated; it can be kept at room temperature for several weeks.
NOTE: 1) Besides for everyday sweetener it is used to thin fondant to the proper consistency before it is applied and to thicken chocolate for piping. Also see note to to use as cake syrup. It keeps indefinitely if proper hygiene is observed during preparation and storage
2) For a quick cake syrup mix: 1/4 cup water for every cup of Simple syrup plus liqueur or flavoring. Dilute only the amount required for each use.
Simple Syrup: for small quantity
1 cup water
5 ounces granulated sugar
3 ounces light corn syrup
