Syrup Stock Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
YIELD: 1 SERVINGS
8 ounce: Granulated sugar,
1/4 each: Pt water,
Directions:
Put the sugar and water in a saucepan and heat gently, stirring until
the sugar is dissolved. Bring to a boil and boil without stirring
again to 216, a thick syrup. Leave to cool. Strain the cooled syrup
through a muslin lined sieve to remove any possible sugar. Use this
syrup to adjust the texture of basic fondant that has hardened during
storage. The syrup will keep 4-6 weeks. Harrods Book of Chocolates
and Other Edible Gifts by Gill Edden ISBN: 1-85627-579-5 Typed by
Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-21-95
Source from luhu.jp
the sugar is dissolved. Bring to a boil and boil without stirring
again to 216, a thick syrup. Leave to cool. Strain the cooled syrup
through a muslin lined sieve to remove any possible sugar. Use this
syrup to adjust the texture of basic fondant that has hardened during
storage. The syrup will keep 4-6 weeks. Harrods Book of Chocolates
and Other Edible Gifts by Gill Edden ISBN: 1-85627-579-5 Typed by
Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-21-95
Source from luhu.jp