Icing, Transparent
Ingredients
Directions
Make the syrup
Combine the sugar and warm water in a saucepan.
Dissolve the sugar over low heat.
Bring to a boil and simmer for about 5 minutes until a thick syrup forms (230°F on a candy thermometer).
Cool and use
Pour the syrup into a bowl and stir until it cools and begins to set.
Use as needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loaf sugar
- Forms the syrup and, once cooled and stirred, sets into the glossy icing.
- Warm water
- Dissolves the sugar so it can be cooked into a syrup.
The step that matters
Simmering to a thick syrup. Sugar syrup sets according to how much water has boiled off and how concentrated the sugar becomes. Stopping too early leaves an icing that stays runny; cooking too long makes it stiff and grainy as it cools.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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