|The Sugar Club Cookbook|
|by Peter Gordon|
A collection of 100 recipes in this Pacific Rim inspired cookbook based on recipes from the Sugar Club restaurant in London.
1 - 10 of 162 for sugar syrup
Combine the sugars in a heavy saucepan. Add corn syrup, water and ... and nuts. Simmer 1 minute and serve warm. Makes 1 3/4 cups. This is very, very rich!
Mix 1 box brown sugar and 1 cup lemon juice. Cook slowly on low heat about 15 minutes, or until slightly thick. Keep bottled. Sip 1 teaspoon as needed.
Let syrup come to a ... shortening. Let boil again then add soda. Stir real good, then remove from heat. Then cook as tea cake. Use the liquid real hot.
Mix the sugar and water in a saucepan, put over heat and boil approximately 2 to 4 minutes until the syrupy consistency you desire.
Pare very thinly ... excess oil. Combine sugar, water and ... 5 minutes. Strain syrup into glass container ... room temperature before preparing liqueurs.
Place water and sugar in a large ... until sugar is dissolved. Raise heat to slow rolling boil; reduce temperature. Simmer 3 minutes; chill. Bottle; store.
Combine sugars and water. Heat ... Lower heat, simmer 5 minutes. Pour syrup into glass container and cool to room temperature before preparing liqueurs.
Stir sugar until dissolved in water and boil gently for 8 minutes. Pour into a pint jar for use when wanted.
Boil sugar and water together for 10 minutes. Pour into clean hot jars and seal. This syrup may be kept on hand and used as needed.
Melt together in a saucepan. Dissolve sugar. Add 1 ... Stir 1 tablespoon cornstarch into a little water to make runny paste. Add this to syrup to thicken.
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