Kitchen

[marsha191]

At the start of the mega baking season I take a morning to prepare a variety of simple syrups which are easy to prepare, shelf stable with no refrigeration ( I store them in glass jars on a windowsill) and are great for adding to glazes, frosting and for drizzling on baked goods. Yesterday made vanilla, cinnamon, lemon, raspberry,chocolate and brown sugar.

[Group 5 minus 1]

How much baking do you do?

[wagirl]

so it is just water and sugar----then how/what do you add the flavorings? 

[marsha191]

Equal parts water and sugar plus one heaping tablespoon cornstarch diluted in a little more water,plus flavoring

[marsha191]

Probably too much!

[wagirl]

@marsha191 --too much what? and you use the liquid flavors or extracts ?--

[marsha191]

Too much baking!

As soon as the sugar dissolves I lower the heat and add the appropriate flavoring-lemon juice,raspberry purée,brown sugar,clear vanilla and continue to reduce.

[YouGoGirl1]

So these ingredients are heated in a saucepan to reduce 

and thicken up, is that right? 

[YouGoGirl1]

Sorry  about that, I misread your post.