SORBET OR SUGAR STOCK SYRUP
- Helen Dissell
- Oct 11, 2019
- 1 min read
Place 250mg sugar, 60ml liquid glucose and 215ml water in a clean pan and boil for three minutes. Dispense into a heat resistant Tupperware container and keep in fridge.
Uses
Chocolate paste, biscuits, deserts, sorbets,sauces,cake glaze.
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