Simple Syrup

This cake/icing addition can be made up to 2 weeks in advance of using.

  • Yield: Makes 4 cups

Source: Martha Stewart Weddings, Winter 2006


  • 2 cups sugar
  • 2 cups water


  1. Heat sugar and water in a saucepan over medium-high heat, stirring frequently, until sugar has dissolved. Bring to a boil. Remove from heat; let cool completely. Syrup can be refrigerated in an airtight container up to 1 month.


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