cakeislove Posted 24 Apr 2007 , 8:28pm
post #1 of

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" icon_confused.gif 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?

10 replies
meldancer Posted 24 Apr 2007 , 8:35pm
post #2 of

I worked in a ice cream shop and we added simple syrup to the fruit toppings to make them less chunky, more ... uh... syruppy icon_smile.gif

You could add it to Strawberries and pour over ice cream = Strawberry/ Lemon topping. Yum!

momthreekiddos Posted 24 Apr 2007 , 8:35pm
post #3 of

I have NO clue......but am now curious! Can't wait to see the responses you get!

CakesbyMonica Posted 24 Apr 2007 , 8:36pm
post #4 of

mmm. lemony cake balls....

MikeRowesHunny Posted 24 Apr 2007 , 8:41pm
post #5 of

If you are a scratch baker, you could thin it down a touch (if needs be) and use it as a moistening syrup.

TooMuchCake Posted 24 Apr 2007 , 8:41pm
post #6 of

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....
thumbs_up.gif

Deanna

cakeislove Posted 24 Apr 2007 , 9:06pm
post #7 of

You all rock! thumbs_up.gif 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! icon_razz.gif

TooMuchCake Posted 24 Apr 2007 , 9:44pm
post #8 of

Can you modify this recipe for lollipops?
http://www.geocities.com/lollipop55.geo/recipes.html

Deanna

cake-angel Posted 25 Apr 2007 , 3:26am
post #9 of

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.

brilandken Posted 25 Apr 2007 , 3:32am

Could it be used like piping gel?

cakeislove Posted 25 Apr 2007 , 1:57pm

Thanks for all the ideas! Now I have some experimenting to do! icon_biggrin.gif

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