Use this to make our Gingerbread Town-Square Cake. If you plan to serve the cake to children, omit the brandy and the Cointreau from the syrup.
Photography: Sang An
Source: Martha Stewart Living, December 2007
- 1 cup sugar
- 1 cup water
- 1/3 cup brandy
- 2 tablespoons Cointreau
- Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.
Syrup can be refrigerated in an airtight container for up to 1 week.
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