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Making Sugar Syrup
On Sat, 26 Jun 2004 16:30:23 -0700,
(Richard's ~JA~) wrote:
>I believe it was here that I saw the instruction for making a plain
>white sugar syrup that comes to a rather thick consistency, that does
>not tend toward crystals, and that can be stored in the refrigerator for
>use as a quick, "grainless" sweetening for iced tea. I cannot find the
>thread within which this was discussed, and I'd like to make this to
>have on hand. All I remember about the method is only white sugar and
>water were combined, boiled and simmered for a spell, but I need the
>measurements and boil/simmer timing. Might someone repost the
>instructions, please?
just put a container of plain granulated sugar under the steam's
faucet provided with any expresso machine (the one to make foamed
cappuccino)...
best,
Jiminy
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