Rum Simple Syrup for Chocolate Roulade

Once it has cooled completely, the syrup can be stored in an airtight container in the refrigerator for up to 1 month.

  • Yield: Makes about 3/4 cup

Photography: Dana Gallagher

Source: Martha Stewart Weddings, Winter 2004


  • 1/2 cup sugar
  • 2 tablespoons dark rum


  1. In a small saucepan, bring sugar and 1/2 cup water to a boil over medium-high heat. Let cool completely, and stir in rum.


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