>> Read this recipe through twice from start to finish INGREDIENTS | WEIGHT | MEASURE (APPROXIMATE) OR OUNCE WEIGHT Sugar | 135 grams | ắ cup Water | 100 grams | ẵ cup Combine the sugar and water in a medium saucepan and stir together with a spatula Bring to a boil over medium heat and boil until all of the sugar is dissolved Remove from the heat and transfer to a jar Cover with a lid while hot but do not seal the lid Let sit at room temperature for 2 hours, then seal the lid and store in the refrigerator IT’S DONE WHEN IT’S DONE The syrup should be a clear liquid You should not see any sugar crystals STORAGE This will keep for 2 weeks in the refrigerator JACQUY’S TAKEAWAYS >> $50 TRICK: If you let this syrup cool without a lid, then the surface will be covered with a thin layer of crystallized sugar, which will eventually crystallize the entire syrup Placing a lid on top of the freshly boiled syrup will allow the steam to rise up, hit the lid, and drip back down to the ... sugar, which will eventually crystallize the entire syrup Placing a lid on top of the freshly boiled syrup will allow the steam to rise up, hit the lid, and drip back down to the ... with a lid while hot but do not seal the lid Let sit at room temperature for 2 hours, then seal the lid and store in the refrigerator IT’S DONE WHEN IT’S DONE The syrup should be a clear liquid... | ½ cup Combine the sugar and water in a medium saucepan and stir together with a spatula Bring to a boil over medium heat and boil until all of the sugar is dissolved Remove from the heat and transfer to a jar