Stock Syrup

Use this stock syrup to make chef Michel Roux's Raspberry Coulis and Plum Meringues.

  • Yield: Makes 3 cups

Source: The Martha Stewart Show, February 2012


  • 2 cups superfine sugar
  • 1/4 cup liquid glucose or light corn syrup


  1. Place sugar, glucose, and 1 1/2 cups water in a small saucepan and bring to a boil over low heat, stirring constantly, until sugar is dissolved. Let boil for 3 minutes, skimming surface as necessary. Strain through a fine mesh strainer into a bowl and let cool. Store in an airtight container, refrigerated, up to 2 weeks.


Be the first to comment!