383 sugar simple syrup Recipes

water, sugar, simple syrup, lime slices, fresh mint , plus, fresh mint , for decoration, fresh squeezed lime juice, sparkling water , as needed

pomegranate juice, sugar, white wine (dry ), orange liqueur (cointreau), ice cube, lemon wedge, garnish

water, sugar , for thin syrup (for medium syrup use 2 cups, for thick syrup use 3 cups)

white sugar, brown sugar, water, maple extract (or imitation maple flavor)

sugar, water, white karo, salt, drops vanilla extract, maple extract (more or less , depending on taste)

water, sugar, hibiscus tea bags (such as the republic of tea hibiscus superflower tea)

handful fresh mint leaves (about 1 large sprig) plus more for garnish, aged rum, freshly-squeezed lime juice (1 lime), superfine sugar or 1/2 oz simple syrup, recipe follows, bitters, (recommended : angostura), ice cubes, dry champagne , prosecco or other sparkling wine

water, sugar, chopped fresh ginger, vanilla bean, split and scraped

sugar, scant 2 cups corn syrup, water, food color, liquid or paste, blue and white, white vinegar, magic flowers, see recipe for magic flowers (show jq1a03), cake, see recipe for classic genoise (show jq1a03), buttercream, see recipe for basic buttercream (show jq1a03), simple syrup, see recipe for simple syrup (show jq1a03), rolling fondant, see recipe for rolling fondant (show jq1a03), royal icing, see recipe for royal icing (show jq1a03), assemble the centerpiece : you need to first make the glue to stick everything together. place the extra sugar pieces (those are remnants of the sugar that you poured freeform on to the silpat) in the microwave and heat until it begins to bubble. watch carefully to be sure it does not burn., next you need to make the sugar supports to hold the moon vertically and to support the 8-inch sugar circle that will be resting on and in the moon, creating the level stand for the cake. you will need 4 support pieces in serving to build the centerpiece. to make the supports, heat a metal triangle or metal scraper on the burner of the stove. place the heated edge on the 4-inch sugar circle allowing the heat of the metal to cut the 4-inch sugar circle into quarters. use the heated metal scraper to also cut 2 to 2 1/2 inches off 1 of the 2 pointed tips of the moon. you will need to do this on an angle of about 90 degrees, in serving to create a somewhat flat edge. this flat edge will provide a level landing spot for the 8-inch sugar circle that will be the cake stand attachment of the moon., pour some of the melted sugar into the center of the 12-inch circle and glue the moon vertically into place. the end of the moon that you cut off is now the bottom of the moon. hold the moon straight until the sugar sets. glue the first 2 support pieces (these are the pieces that you cut by quartering the smallest sugar circle) at the wide, face of the moon, gluing 1 on either side. these 2 supports should be touching both the face of the moon and the base the moon rests on vertically. these supports will steady the moon in its vertical position on the round sugar base. glue your third support piece on the narrow backside of the moon. this will create a bridge of support in the back, from the moon to the base. in other words it will prevent the moon from rolling backwards. once all 3 supports have hardened you can glue the 8-inch sugar circle to the cut edge of the moon, creating a level cake stand inside the moon. the circle will be sitting on both the cut level area and the inner curve of the moon. additionally, you might find that you need the forth support piece to steady the 8-inch level stand. glue it into place wherever you think more support is required.

sugar, oil, vanilla, eggs, flour, zucchini; shredded (2-3 small zucchini), walnuts or pecans; chopped or whole, ground corriander seed (optional), baking powder, salt, hickory syrup or simple syrup of choice, butter, brown sugar, flour, sugar

honey graham cracker crumbs, butter, melted, granulated sugar, maple flavoring (i use the bottled artificial kind), eggs, real maple syrup (not pancake syrup), cream cheese, softened

sugar, water, walnuts, simple syrup, turbinado sugar, granulated sugar, vanilla bean , split in half lengthwise, unsalted butter, cut into 1/2-inch dice, mutsu or granny smith apples, peeled, cored, cut into 1/3-inch dice, apple cider, golden raisins, thick slices brioche, heavy cream, milk, egg yolk, whole egg, sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cardamom, unsalted butter

sugar, vanilla bean, dry white wine, lemon zest, lime zest, blueberries , raspberries, blackberries, halved strawberries, dried apricots, diced, apricot brandy, peach brandy, heavy cream, simple syrup (1/2 cup water and 1/2 cup sugar dissolved in a saucepan), dried apricots, diced, apricot brandy, sugar, water, glucose

king arthur unbleached all-purpose flour, brown sugar, butter, melted, dark corn syrup, brown sugar, eggs, butter, melted, vanilla extract, salt, chopped pecans