Coffee Syrup (and Coffee Essence)

• 100 grams Sugar
• 1 cup Espresso (or Strong Brewed Coffee)
• 7 Tablespoons Sugar
• 100 milliliters Water
• 4 teaspoons Coffee Essence (recipe Above)

1. For the essence: In a small saucepan over medium heat, melt the sugar in the espresso/coffee.
2. Then reduce it by letting it boil slowly for about 5 minutes until thickened and glossy.
3. Remove from heat and let it cool.
4. For the syrup In a small saucepan over medium-low heat, melt the sugar in the water.
5. Remove from heat and stir in the coffee essence.
6. Let it cool and store in the fridge.
7. Coffee essence is perfect for baking, for flavouring cakes and buttercream.
8. Coffee syrup on the other hand is perfect to soak sponge cake, poach fruit, drizzle on your pancakes or to make Rhode Island Coffee Milk.

sugar, espresso, sugar, water, coffee

Taken from tastykitchen.com/recipes/homemade-ingredients/coffee-syrup-and-coffee-essence/ (may not work)