Syrup can be made up to one week in advance; refrigerate in an airtight container until ready to use.

Ingredients

　　3 cups sugar

　　3 cups water

　　Prepare an ice bath; set aside. Combine sugar and water in a medium saucepan; bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar has completely dissolved. Transfer to a medium bowl, and set in the ice bath; let stand until chilled, stirring occasionally, before using or storing.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter