Sort ingredients
mikachu
QR Code
Listen
Pdf
Add water and sugar to a saucepan (1 cup water and 1 cup sugar per flavor)
Whisk the water and sugar mixture together
Heat the mixture to a rapid boil over medium-high heat for about 4 minutes
Remove the saucepan from heat and let the base syrup cool to room temperature
Transfer the syrup to a large measuring cup for easier pouring
For vanilla syrup: Pour half of the base syrup into a bottle and add 1 tablespoon of vanilla extract, then shake well to mix
For almond syrup: Pour the remaining base syrup into another bottle and add 1 tablespoon of almond extract, then shake well to mix
For chocolate syrup: In the saucepan, combine 1 cup water, 1 cup sugar, and 2 tablespoons of cocoa powder, then whisk until mostly combined
Heat the chocolate mixture to a rapid boil, watching carefully to prevent boiling over
Remove from heat and let cool to room temperature
Pour the cooled chocolate syrup into a measuring cup and add 1 teaspoon of vanilla extract, then whisk
Pour the chocolate syrup into a bottle
Store all syrups in the refrigerator for up to two weeks
Pour or brush the simple syrup over cakes or cupcakes, being careful not to over-saturate