SUGAR SYRUP
Source: The Wedding Cake Book by Dede Wilson
Makes 1 1/4 cups

Cookbooks often refer to this as 'simple' syrup, a combination of sugar and water used to moisten cakes - I suggest this throughout the book - and to sweeten sorbets and butter- creams. You can also use this as a medium for liqueurs for flavor enhancement, Depending on its application, you need to vary the ratio between the sugar and the water. For our purposes, I find a medium-weight syrup is best, which you make with two parts water and one part sugar.

I came across one variation of the syrup in an unusual way. On my last visit to Paris, I had wandered into Hediard, the large anti upscale specialty - food store on the Place de la Madeleine. In its liquor section, I noticed a bottle of clear liquid with a vanilla bean suspended in it. It was labeled Syrop de Sucre de Canne and consisted of a sugar syrup (65 percent sugar) and a vanilla bean. The sales clerk told me it was far sweetening tropical drinks, such as Planter’s Punch, but of course I immediately saw its other applications! As soon as I returned home, I made up a sugar syrup, poured it into a beautiful glass bottle, and added a plump vanilla bean. I store if in the refrigerator and use it whenever I want the extra boost from the vanilla essence.

The recipe may be scaled up directly. You may make it a month ahead and store it in an airtight container in the refrigerator.

1 cup water
1/2 cup sugar

Combine both ingredients in a small saucepan1 stirring to moisten the sugar thoroughly. Heat over medium-high heat and bring to a simmer. Boil for 30 seconds. Remove from the heat, cool to room temperature. Chill and store it in an airtight container in refrigerator until needed.

VARIATIONS:

LIQUEUR-FLAVORED SYRUP
The amount of liqueur you add depends on the strength of the alcohol and the taste you want. When the syrup has cooled to room temperature, start by adding 1/4 cup liqueur to the basic mixture (1 1/4 cups syrup). Stir to combine. Store as suggested above.

VANILLA SYRUP
Simply add a vanilla bean slit lengthwise to the warm syrup and store it in an airtight container in the refrigerator. I add one bean to at least 4 or 5 cups of syrup; the vanilla flavor goes a long way. Steep the vanilla bean in the syrup for least one week before using.