Honey Buttermilk Oatmeal Coffee Cake: For The Daring Bakers February Challenge

Tags

& Muffins, Baking, Bread and Pastries, breakfast, buttermilk, Cake, coffee cake, Cupcake, daring baker, daring kitchen challenge, honey, oatmeal, pecan, quick bread

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Bread that is quick to make because it doesn’t require kneading or rising time. That’s because the leavener in such a bread is usually baking powder or baking soda, which, when combined with moisture, starts the rising process immediately. In the case of double-acting baking powder, oven heat causes a second burst of rising power. Eggs can also be used to leaven quick breads. This genre includes most biscuits, muffins, popovers and a wide variety of sweet and savory loaf breads.

Some tips from Lisa:

•Quick breads can be sweet or savory, they are a modern innovation they became common after the introduction of baking powder and baking soda.
•Baking powder is a combination of acid and alkaline that reacts together when moistened to form gases that raises the baked quick bread. Usage 1 to 2 teaspoons per cup of flour.
•Baking soda (an alkaline salt, sodium bicarbonate) is used when the liquid is acidic, such as buttermilk, honey, molasses, tomato sauce etc. Usage ½ to 1 teaspoon per cup of acidic liquid.
•Be sure your baking powder and baking soda are fresh.
•Measure ingredients accurately, using the measuring tools and techniques suggested.
•Preheat the oven to the correct baking temperature. Arrange racks so that the bread will bake in the center of the oven which has the best heat distribution in the oven.
•To allow for good air circulation while baking, leave at least 1 inch of space between pans and between pans and sides of oven. Switch pan positions and rotate pans halfway through baking.
•The two top secrets to moist, tender quick bread is 1)in the mixing always use a quick light technique so you don’t over-mix the batter 2) don’t over-bake since this cause dryness in the final baked product.

Biscuits, coffee cake, muffins_ they’re all quick breads. My recipe for the quick bread challenge is for the coffee cake, simple, light and healthful, perfect for afternoon tea or breakfast with tea or coffee.
A lot of thanks to Lisa and the Daring bakers for sharing with us some tips and recipes for quick breads.

Honey Buttermilk Oatmeal Coffee Cake

The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.

1/2 cup honey
1/3 cup butter, melted
2 Tbsp. light-colored corn syrup
2 tsp. finely shredded lemon peel
4 tsp. lemon juice
1/2 cup chopped pecans
1-1/2 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2/3 cup buttermilk
2 eggs, lightly beaten
1/4 cup butter, melted
1-1/2 tsp. vanilla
Honey (optional)

Grease a  baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.

For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like. Makes 9 servings.

A Tip From My Kitchen:

I learnt from Martha Stewart Very helpful tip about buttermilk.
When I buy a quart of buttermilk, I never need all of it. Luckily, it freezes well and is great to use later in pancakes, cakes, or marinades.

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Biscuits For Every Meal : The Daring Bakers January Challenge.

Tags

Appetizer & Sides, apricot, apricot biscuits, Baking, biscuits, breakfast scones, cambil cream of chicken soup recipes, cheddar biscuits, cheddar garlic biscuits, Chicken, corn, corn and chicken chowder, corn soup, creamy corn and chicken soup, daring bakers, daring kitchen challenge, fan tan rolls, herbed biscuits, light lunch, scone, Soup, sweet biscuits, tea time biscuits

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

It only took me 25 minutes to get these fluffy and tasty biscuits from the fridge to your table. Which is the most thing I adore about making these all the time, and whether it’s for breakfast, snacks or even for lunch these are very welcome in my family.

The recipe was given by Audax was very successful, I followed every step in the recipe, I really like it. I played with the flavours and added a little to the original. Very special thanks to Audax Artifex for sharing these awesome recipes and dedicated her tries to get the best of the biscuits recipes.

actually, I made two kinds of biscuits, and hoped to make more but as always, the time is my big problem.

The savory one which is the Buttermilk Cheese and Garlic Biscuits. Mmm! Warm and cheesy biscuits are a snap to make, and it went very well with the warm chicken and corn cream soup. That was a superb for satisfying light lunch meal. In the biscuit batter I used grated cheddar cheese, garlic powder and sprinkle of dried parsley leaves, Other delicate fresh herbs (tarragon, chives, chervil) will work in this recipe in place of the parsley. For a browner crust, brush the tops of the biscuits with melted butter after baking, it’s also intensify the butter flavour in the biscuits.

The other kind is the sweet biscuits-Stacked Apricot Biscuit. Tender and slightly sweet, these treats are perfect for afternoon tea, and perfect  for breakfast as will. Serve with softly whipped and sweetened whipping cream, or even a your choice of jam.

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Cheddar and Garlic Herbed Biscuits

For the original recipe check audax recipes here

When the weather outside gets chilly, nothing beats this hearty chicken and corn cream soup, complete with freshly baked flaky buttery biscuits.

1 cup plain (all-purpose) flour
2 teaspoons fresh baking powder
1\4 teaspoon baking soda
¼ teaspoon salt
4 tablespoons frozen grated butter (or a combination of lard and butter)
1\2 cup cheddar cheese , shredded
1\4 teaspoon garlic powder
1 tablespoon dried parsley
about ½ cup cold buttermilk
optional 1 tablespoon buttermilk, for glazing the tops of the scones
1 tablespoon melted butter, to glaze after baking

Directions:
1. Preheat oven to very hot 450°F

2. Triple sift the dry ingredients into a large bowl.Add the cheese , dried parsley, and the garlic powder (If your room temperature is very hot refrigerate the sifted ingredients until cold.),
3. Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

4. Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be!
5. Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)
6. Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.
7. Place the rounds just touching on a baking dish if you wish to have soft-sided scones or place the rounds spaced widely apart on the baking dish if you wish to have crisp-sided scones. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.
8. Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.
9. Immediately place onto cooling rack to stop the cooking process, serve while still warm.

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Corn and Chicken Cream Soup

3 chicken tenders, cut into small cubes
1\4 cup chopped onion
1 tablespoon butter
1 can cream of chicken soup
2 cups water
1 cup frozen corn kernels
1\4 cup shredded cheddar cheese
1 tablespoon cream cheese
1 teaspoon dried basil leaves

In a large pot over medium heat, combine the onion, butter or margarine, and the minced chicken. Saute for about 1-2 minutes, then add the corn kernels, sauté for about 5 min more.
Add the cream of chicken soup, water, salt and pepper. Add in the cheddar cheese, whisk in the cream cheese and allow to heat through. Add the herbs, Stir together, test the taste and serve.

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Apricot Biscuits

Stacked biscuits, baked in muffin cups and sweetened or not, make an attractive opener for a feast.

2 cups all-purpose flour
2 teaspoons baking powder
1\4 teaspoon baking soda
1/4 teaspoon salt
2\3 cup dried apricot, cut into small pieces
1\2 teaspoon finely grated lemon peel
2 tablespoon granulated sugar
1/4 cup shortening
3/4 cup fat-free milk
turbinado sugar (row cane)to sprinkle on the top
cinnamon (optional)
1 tablespoon melted butter for the top and between the folds

Preheat oven to 410 degrees F. Stir together flour, baking powder, baking soda, and salt in a large mixing bowl. Add in the dried apricot, the granulated sugar, and the lemon peel. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center; add milk. Stir just until dough clings together.

Knead the dough gently for 10 to 12 strokes on a lightly floured surface. Divide dough in half. Roll one portion into a 12×10-inch rectangle. If desired, sprinkle turbinado sugar and cinnamon over rectangle. Cut rectangle into four 12×2-inch strips. Cut into each strip into 4 square. Stack the strips one on top of the other. Place stacks, edge-side down, in greased muffin cups. Repeat with remaining dough.

Bake in preheated oven for 10 to 12 minutes or until golden. Serve warm with cream cheese or apricot jam.

Candylicious! The August 2011 Daring Bakers’ Challenge.

Tags

almond, almond nougat, candy, cardamom, chocolate, chocolate chip, chocolate truffle, cinnamon, daring baker, daring kitchen challenge, dates, Dessert, dried cherry, holiday candy, non chocolate candy, nougat, pretzel, pretzel truffle, rosewater, sweets, truffle

Crowded August, though it was as fast as you can imagine. Since we had our fasting month, and no time for a lot of things, plus my husband began remodeling bedrooms’ floor and painting the walls, add to that the schools began on the 17th and the battle of sleeping schedule… So very sorry I am late.

This month Daring Bakers’ challenge I can’t miss it, because it’s as delicious as the chocolate is, it is the first time I make candy, so I piled my cooking books and searched for something chocolity.

From The Martha Stewart Living cookbook, I tried the Nougat but added to the recipe some other elements and flavors to it, did the half of the recipe though, it was the most delicious nougat I ever ate. For the chocolate part, it was from my creations and ideas, I did the tempered chocolate the seeding method and dipped my truffled dates and macadamia nuts, and did another truffle but it was another beyond, I did the pritzel truffle, the saltness of the pretzel was amazingly very compliment with the sweetness of the chocolate, and it was my kids favourite one.

Blog-checking lines:

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!

Big THANK YOU Lisa and Mandy for this delicious challenge.

Almond and Cherry Nougat

Ingredients

For the mazetta

1 large egg whites, room temperature
1\3 cup light corn syrup
1\4 cup sugar
2 tablespoon water

For the Nougat

1\2 cups light corn syrup
1\4 cup honey
3\4 cups sugar
2 tablespoons unsalted butter, melted
2 tablespoon pure rosewater syrup
3\4 cup dried cherry
1\2 teaspoon ground cardamom
1/4 teaspoon salt
1 1\2 cups raw almonds, skin on, chopped

Begin by making the mazetta: Using an electric mixer, beat egg whites until stiff; set aside. In a 1-quart saucepan, combine corn syrup, water, and sugar. Clip on a candy thermometer. Bring to a boil over high heat, stirring with a wooden spoon, about 5 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

Cook over medium heat, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage), 15 to 20 minutes. Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated. Use immediately or cover and refrigerate until ready to make the nougat.

Spray an 8-inch square baking pan with vegetable-oil spray; set aside. Place mazetta in a large bowl; set aside. In a 2-quart saucepan, combine corn syrup,honey and sugar. Clip on candy thermometer. Bring to a boil over high heat, stirring constantly with a wooden spoon, 5 to 10 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

Over medium-high heat, cook to 280 degrees (soft-crack stage), 12 to 15 minutes, without stirring. If heat is too high it can boil over, so watch carefully. Remove from heat; let stand for 2 minutes. Without scraping pan, pour syrup over mazetta. Working quickly, stir with a wooden spoon until almost smooth. Stir in butter, vanilla, rosewater,cardamom and salt. Mix until butter is incorporated. Stir in nuts and cherry. Scrape into prepared pan, and smooth the top; you may spray your hand with vegetable-oil spray and run it over the warm candy to smooth it. Let stand at room temperature, uncovered, until firm, 4 to 6 hours.

Spray a large cutting board generously with vegetable-oil spray. Unmold nougat from pan onto sprayed surface. Cut nougat into 3-by-1-by-3/4-inch pieces or other desired shapes. Wrap each piece in cellophane or waxed paper.

Tempering Methods:
for more tempering methods try this link

With tempered chocolate pieces, also called “seeding”

Tempering Ranges:

Celsius
Dark: 45°C-50°C > 27°C > 32°C
Milk: 45°C > 27°C > 30°C
White: 45°C > 27°C > 29°C

Fahrenheit
Dark: 113°F-122°F > 80.6°F > 89.6°F
Milk: 113°F > 80.6°F > 86°F
White: 113°F > 80.6°F > 84.2°F

Chocolate is melted and heated until it reaches 45°C / 113°F. Tempered un-melted chocolate is then stirred and melted in until it brings the temperature down to 27°C/80.6°F. It is then put back over heat and brought up to its working temperature of 32°C/30°C/29°C /// 89.6°F/86°F/84.2°F depending on the chocolate you’re using. It is now ready for using in molds, dipping and coating.

Tempering using the seeding method

• Finely chop chocolate if in bar/slab form (about the size of almonds).
• Place about ⅔ of the chocolate in a heatproof bowl
• Set aside ⅓ of the chocolate pieces
• Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)
Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!
• Using a rubber spatula, gently stir the chocolate so that it melts evenly
• Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)
• Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt
• Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F)
• Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate (milk, dark or white) as seen in the above chart. (32°C/89.6°F for dark, 30°C/86°F for milk and 29°C/84.2°F for white)
• If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.
• IMPORTANT: You really need to keep an eye on the temperature so that it doesn’t go over its working temperature

It’s now tempered and ready to use

Tip: Another way of adding the “seed” is by dropping in one large chunk of tempered chocolate (the seed). That way you only need to fish out one piece of unmelted chocoalte and don’t need to fish out several small bits of unmelted chocolate once the chocolate has reached temper.

Truffles

Ingredients
1 ¾ cup (9 oz/250 gm) Dark/Bittersweet Chocolate, finely chopped
2/3 cup (5 oz / 160 ml) Double/Heavy Cream (36% – 48% butterfat)
OR
1 ¾ cup (9 oz/250 gm) Milk Chocolate, finely chopped
1/2 cup (4 oz / 120 ml) Double/Heavy Cream (36% – 48% butterfat)
OR
1 ¾ cup (9 oz/250 gm) White Chocolate, finely chopped
¼ cup (2 oz / 60 ml) Double/Heavy Cream (36% – 48% butterfat)

Ganache can either be used to make rolled truffles or cut into squares and then dipped in chocolate, which is called a bonbon.

Making the ganache

1. Finely chop or grate the chocolate
2. Place in a heatproof bowl
3. In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)
4. Pour the cream over the chocolate
5. Gently stir the mixture until all the chocolate has melted and it is smooth
Tip: If you end up with pieces of chocolate that won’t melt, put the bowl over simmering water (but not touching the water) and stir gently until it’s all melted
Tip: Be careful if you do need to heat it over simmering water, if the mixture gets too hot it will split and you’ll end up with gooey chocolate swimming in oil, so don’t overheat the ganache, steam from a gentle simmer is all you need.
6. Stir in your desired flavorings

For rolled truffles

1. Allow the ganache to firm up in a container of choice, preferably deep rather than shallow
2. Using a teaspoon or melon baller, scoop up room temperature ganache
3. With gloved hands, roll the balls between your palms to round them off
4. Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired
Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate
Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients
5. Place on parchment paper until set

Dates and Macadamia Nuts truffles

1 1\2 cup Medjule date pitted
1\2 teaspoon cinnamon
1\4 teaspoon nutmeg
1 teaspoon butter
Macadamia nuts, raw
1 ¾ cup (9 oz/250 gm) Milk Chocolate, finely chopped
1/2 cup (4 oz / 120 ml) Double/Heavy Cream (36% – 48% butterfat)
tempered chocolate(from the recipe above)

Knead the date in your hand a little with the cinnamon, nutmeg and the butter into a paste like (it can be easily combined since this kind is very soft). Roll a small ball of date in your palms and make a grove, put the nuts in it and close roll it to make sure it’s cover with the dates. Dip the date balls in the warm ganache and let it cool and harden a little in the fridge. with the ice cream scoop, scrap the balls and all the ganache around it, and make it into a ball in your hands making sure that the chocolate ganache covers all around the dates, set back in the fridge to cool.

After you make the tempered chocolate, dip the truffled date balls into the melted chocolate( here I find it very difficult to control even with forks), set a side to cool.

Pretzel Truffle

2 small bags of pretzel
ganache recipe (above)

After making the ganache, chop the pretzel and add half of it to the ganache, let it cool down in the fridge, with your hands roll it into a ball and dip it in the remaining chopped pretzel

From Phyllo to Baklava! The Daring Baker June Challenge

Tags

baklava, daring baker, daring kitchen challenge, oriental sweets, sweets

Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
Let me tell you a secret,shshshsh … the last thing ever I was willing or imagine my self try to make at home, is the Phyllo Pastry. Hahaah…

I mean, I grew up in a country famous for Orient Sweets like Baklava, Konafa, Basbosa and other sweets, it considered as a famous street sweets there, and never think of doing the dough at homes, as its offered for almost free at the sweet stores.
At first, once I saw the challenge, I said I’ll  pass this month, then I though it might be my real challenge, so why not to give it a try!
The recipe of the phyllo dough is the same recipe given by Erica, and BIG THANK YOU ERICA for this beautiful challenge.
My inspiration for baklava is the one I always buy and like in my home country, it’s known as Bird Nest Baklava, I always do it but with the store-bought dough, this time from my home prepared dough.

The steps are easy, take one sheet of baklava dough, cut the circle into two half, put the filling beside the cut edge, you just need a skewer, put it behind the filling and roll, then squeeze the tow ends to the centre and try to pull the skewer out, you can leave it as is and cut it into finger length or even to a fingertip or roll it into a spiral shape that end into a rose like shape.

Mediterranean Bird-Nest Baklava

You can find the recipe here

1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup water
2 tablespoons vegetable oil, plus more for coating the dough
1/2 teaspoon cider vinegar

In the bowl of your stand mixer combine flour and salt, mix with paddle attachment. Combine water, oil and vinegar in a small bowl, add water & oil mixture with mixer on low-speed, mix until you get a soft dough, if it seems dry add a little more water.
Change to the dough hook and let knead about 10 minutes. You will end up with beautiful smooth dough. If you are kneading by hand, knead approx. 20 minutes. Remove the dough from mixer and continue to knead for 2 more minutes, pick up the dough and through it down hard on the counter a few times during the kneading process.
Shape the dough into a ball and lightly cover with oil, wrap tightly in plastic wrap and let rest 30-90 minutes, longer is best ( I let mine rest 4 hours)

To roll the dough, you can use a wooden rolling-pin.
Unwrap your dough and cut off a chunk slightly larger than a golf ball. While you are rolling be sure to keep the other dough covered so it doesn’t dry out. Be sure to flour your hands, rolling-pin and counter. As you roll you will need to keep adding, don’t worry, you can’t over-flour.
Roll out the dough a bit to flatten it out.
Wrap the dough around your rolling-pin/dowel, Roll back and forth quickly with the dough remaining on the dowel, Rotate and repeat until it is as thin as you can it. Don’t worry if you get rips in the dough.
When you get it as thin as you can with the rolling-pin, carefully pick it up with well floured hands and stretch it on the backs of your hands as you would a pizza dough, just helps make it that much thinner.
Roll out your dough until it is transparent. NOTE: you will not get it as thin as the frozen phyllo dough you buy at the store, it is made by machine
Set a side on a well-floured surface. Repeat the process until your dough is used up. Between each sheet again flower well. You will not need to cover your dough with a wet cloth, as you do with boxed dough, it is moist enough that it will not try out.
To fill the sheets:
Cut each sheet into two half, brush the dough sheets with a mix of melted Crisco vegetable shortening and butter, put the filling in a raw along the cut edge (leave a little space at the edge), roll it once over the filling, put a skewer behind the roll and continue roll with the skewer inside, squeeze the two ends of the roll into the centre to make like folds shape in the roll, now slip out the skewer carefully , cut it however you prefer the length, or roll it to each other like a spiral.

Grease a baking sheet arrange the baklava and brush it with the grease mixer, put it in the oven for 20-30 min on 350 f.
Add the cooled syrup to hot baklava and let it soak.

Sprinkle some finely chopped pistachio on the top for garnish when it served.

The filling:

1 cup pistachio chopped in the food processor
1\2 cup almond chopped
2 tablespoon sugar
1\4 teaspoon cinnamon
1 tablespoon rose-water

Mix all the filling ingredients together.

For the sugar syrup

3 cups sugar
2 cups water
2 tablespoon corn syrup
1 tablespoon lemon juice

put the sugar, water and the corn syrup in a put and bring to boil, and let boil on low heat for 20 min, add the lemon juice boil for 1 min more. let it cool. you can made it a head of time and leave it at room temp.