Sugar Syrup ( Cakes and Pastries)
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 23 cookbooks
This recipe has been viewed 52189 times
Will any dessert ever be complete without the use of sugar syrup? Use good quality sugar, and keep skimming the syrup to remove all the impurities.
Sugar syrup is one of the most important ingredients in cake making and hence its quality speaks for the quality of the cake. If sugar syrup is used, the sponge becomes moist and tasty to eat, else it becomes dry and unappetising!
- Combine the sugar and water in a deep non-stick pan, mix well and cook on a medium flame for 6 to 7 minutes, while stirring occasionally.
- Strain it using a strainer.
- Cool completely, store in an air-tight container and use as required.
Nutrient values per cup
|Vitamin A||0 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||0 mg|
|Folic Acid||0 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.