Syrup stock
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Recipe by: crystel
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
---------------------YIELD: 1 SERVINGS--------------------------
8 oz Granulated sugar 1/4 ea Pt water
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
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