Skip to main content
Epicurious
Cookbooks

Rum Syrup

Recipe information

  • Yield

    makes enough for 1 dozen baba (about 7 1/2 cups)

Ingredients

4 cups sugar
1 cup best-quality dark rum

Preparation

  1. Combine sugar, rum, and 5 cups water in a medium saucepan. Bring to a boil over medium heat, and continue cooking until the liquid is clear, about 2 minutes. Remove from heat. Use immediately or reheat before soaking.

Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
TagsRumAlcoholBeveragesQuickEasy5 Ingredients or FewerCookbooks
Read More
Salt Bread
Crisp, buttery shell. Soft, flaky center. Cry!
Soothing Rice Porridge
Known as okayu, this Japanese comfort food will warm you from the inside out.
BA's Best Rice Krispies Treats
A few clever changes take classic Rice Krispies Treats to soaring new heights.
Apple Juice Bread
This rustic no-knead loaf gets subtle sweetness and perfect-PBJ potential by trading the usual water for apple juice.
No-Knead Pumpkin Focaccia
Canned pumpkin, you shouldn’t have!
Mussels With Garlicky Miso Broth
A fancy-feeling dish that comes together in 20 minutes.
Broiled Salmon Teriyaki
A fam-favorite, 30-minute dinner we have on repeat.
Pumpkin Bolognese
Canned purée delivers rich body and deep flavor, without the nonna-level cook time.