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Simple Syrup

['1 1/2 pounds (3 1/3 cups) superfine sugar', '2 cups water']

Combine the sugar and water in a large saucepan over medium heat. Bring to a boil, stirring continuously. Let the syrup cool, then store in a quart bottle.
Using a funnel, pour the sugar into a quart bottle. Add the water in small increments, capping and shaking between additions to loosen the sugar and free the trapped air. Once all the water has been added, continue to rotate the bottle until all the sugar is dissolved.
Store in the refrigerator. It will firm up when cold, so allow to return to room temperature before using. The syrup will keep for 4 days, refrigerated.

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