I posted about this in the cake decorating forum but maybe this is really the right place to ask.
I candied lemon slices in simple syrup (I used 2C each sugar and water, simmered for about 30min) and now I have this fabulous lemon flavored "goo" leftover that I would hate to just throw it out but I don't know what I can make from it. The only ideas that I've gotten are
-flavor drinks with it
-flavor cake/cake balls with it
-make simple line forms and let harden
What exactly is it? Is it candy? Can I make candy with it? Anybody know?
I worked in a ice cream shop and we added simple syrup to the fruit toppings to make them less chunky, more ... uh... syruppy
You could add it to Strawberries and pour over ice cream = Strawberry/ Lemon topping. Yum!
I have NO clue......but am now curious! Can't wait to see the responses you get!
mmm. lemony cake balls....
If you are a scratch baker, you could thin it down a touch (if needs be) and use it as a moistening syrup.
Can you use it to make a hard candy? I'm not sure exactly how you'd go about it, maybe continue to boil it down to hard crack stage, or look up a hard candy recipe and see about substituting what you have for the sugar/water in the recipe... I'd like to hear about it if you do!
I'd make lemonade out of it if it were me. Today would be a good day for some....
You all rock! I knew you'd have some more ideas! I am so making lemonade tonight and looking up hard candy recipes!
meldancer, so that's how they do that! I've always wondered about that.
bonjovibabe, I am a scratch baker, how do I use a moistening syrup? Just add some to the batter? How much? Because of family allergies my cakes are usually dairy free so dry cake is a real issue for me.
I just played with it and it doesn't harden like I thought it would, just gets gummy like so it's not working for decorations like I had hoped. Maybe if I can figure out this hard candy thing . . .
DH is going to be thrilled to have even more of my experiments all over the kitchen!
Can you modify this recipe for lollipops?
simple syrup is just brushed on the cake after it is baked. Usually I torte it and put the syrup on before I put the filling on. Then frost. It really does add moisture to a cake.
Could it be used like piping gel?
Thanks for all the ideas! Now I have some experimenting to do!