Hazelnut Syrup

  • Yield: Makes enough for 1 torte

Source: Martha Stewart Living, December 2006


  • 1 cup sugar
  • 1/4 cup hazelnut liqueur, such as Frangelico


  1. Heat sugar, liqueur, and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Let cool completely.

Cook's Notes

Syrup can be stored in an airtight container up to 1 month.


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