Sugar syrup is a commonly used ingredient in many cocktails and other drink recipes. It's also easy to make!
Altered ingredient amounts. This can be made in several ways. It is all dependant on the ratio of sugar to water you would use. Instead of a 50/50 ratio try a 60/40 ratio with each ingredient being dominante. The 60/40 sugar version would be a richer syrup while the 60/40 water syrup would be a thinner less sweet version. It is dependant on your customers or friends drinking cocktails with you some people like more sweet some people like less sweet. Also use different sugars for different flavours...try raw sugar or brown sugar the only difference is that raw and brown sugar HAVE TO BE BOILED because they do not dissolve as readily as white sugar will. With the white sugar syrup you really do not need to boil it....you can just use hot water and stir in the sugar. Good luck - 04 Jun 2011
I worked in a famous Italian Bakery visted by even movie stars and this was their now not so secret way of keeping their cakes fresh and moist! They made it by the gallons and added oranges cut in half during the boiling process. They also added amaretto licqure to it. They kept it in a bottle (wine or pop bottle will do) and sprinkled it on both the centre and top layers before icing. Just add a sprinkle to make it moist-don't soak it or you'll have a gross soggy cake. Good Luck! - 11 Feb 2006 (Review from Allrecipes USA and Canada)
I use this syrup to brush on cake layers for extra moisture. I just flavor it to taste with whatever - whiskey, vanilla, almond, liqueur - whatever! I store mine in the refrgerator since it seems to get modly if left out. - 03 Jun 2002 (Review from Allrecipes USA and Canada)