Simple Syrup?

Decorating By beachcakes Updated 22 Sep 2006 , 5:28pm by beachcakes

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beachcakes Posted 21 Sep 2006 , 8:42pm
post #1 of 11

How long does simiple syrup keep in the fridge? It seems I always make too much.

10 replies
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kjgjam22 Posted 21 Sep 2006 , 9:54pm
post #2 of 11

i dont know exactly how long but its just sugar and water. it should be fine. watch for mold is all i would say you would have to look out for. i cant think of anything else to go wrong with it.

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mommykicksbutt Posted 21 Sep 2006 , 11:02pm
post #3 of 11

could use the extra to make lemon drop martinis... thumbs_up.gif

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rshippo Posted 21 Sep 2006 , 11:16pm
post #4 of 11

Hi It should keep from 3-4 weeks easy just keep an eye out for mould an crstalisation. It shouldn't go mouldy as long as there isn't any cross contamination.

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lhmoore Posted 21 Sep 2006 , 11:22pm
post #5 of 11

Could someone please tell me what simple syrup is. And what is it used for. TIA

Lil

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KHalstead Posted 21 Sep 2006 , 11:24pm
post #6 of 11

it's usually equal amounts of water and sugar heated up to dissolve the sugar, once it's cool...you brush it on to your cooled cake layers and it moistens the cake.......sometimes if you slightly overbake or just have a dry cake recipe it helps to make the cake extra moist and yummy.

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beachcakes Posted 22 Sep 2006 , 11:25am
post #7 of 11

Thanks guys! I imagine the mold would be green? I didn't know if the taste would be "off".

Mmmm... lemon drop martinis??

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boonenati Posted 22 Sep 2006 , 11:39am
post #8 of 11
Quote:
Originally Posted by beachcakes

Thanks guys! I imagine the mold would be green? I didn't know if the taste would be "off".

Mmmm... lemon drop martinis??



beachcakes
If it's in a clean container, and you havent gotten anything like, cream, cake or anything else into it, it will last for absolute ages. After all its' water and sugar.
I've had some in my cupboard for months and nothing has happened to it, except it getting a bit of crystalisation, and that's solved by re-heating.
cheers
Nati

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beachcakes Posted 22 Sep 2006 , 11:54am
post #9 of 11

Thanks Nati! That's good to know!! It's been in a squeeze bottle in the fridge for about 3 weeks. I find if i use a pastry brush I always get crumbs in it.

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mommykicksbutt Posted 22 Sep 2006 , 4:26pm
post #10 of 11

Lemon Drop martinis:

rim a martinin glass with a wedge of lemon then dip rim in sugar to coat rim all the way around (like a margarite glass in salt)

fill a shaker with crushed ice and add
1 part lemon (or citrus) vodka
1 part lemon juice
1 part simple syrup
shake and pour into prepared martini glass and enjoy.

I make these by the pitcher for bunco night! thumbs_up.gif

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beachcakes Posted 22 Sep 2006 , 5:28pm
post #11 of 11

Oh mommykicksbutt! THese sound yummy! I'm gonna have to try that!!

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