Photo by Chelsea Kyle
Syrup can be made up to one week in advance; refrigerate in an airtight container until ready to use.
Recipe information
Yield
makes enough for one tiered wedding cake (about 4 cups)
Ingredients
3 cups sugar
3 cups water
Preparation
Prepare an ice bath; set aside. Combine sugar and water in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar has completely dissolved. Transfer to a medium bowl, and set in the ice bath; let stand until chilled, stirring occasionally, before using or storing.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
