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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.

Martha Stewart Living, December 2007

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Yield:
Makes 1 1/3 cups
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Ingredients

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Directions

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  • Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Let cool completely. Stir in brandy and Cointreau.

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Cook's Notes

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

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