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
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Ingredients
- 1/2 cup sugar
- 2 tablespoons dark rum
Directions
-
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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