New This Month

Armagnac Simple Syrup for Chestnut Cake with Chocolate-Armagnac Glaze


Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.

  • Yield: Makes about 1/2 cup

Source: Martha Stewart Living, December 2007


  • 1/4 cup granulated sugar
  • 1/2 cup water
  • 2 tablespoons Armagnac


  1. Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

Cook's Notes

Syrup can be refrigerated in an airtight container for up to 1 week.

Reviews Add a comment