Hi All - This is my first post. Be gentle!
Over the past couple days I’ve candied a bunch of lemon peels. It involved about an hour of simmering and then briefly boiling them in a syrup made of 6 cups water and 3 and 1/4 cup sugar as well as about 24 hours of soaking them. I’m left with 2 cups of a lovely golden syrup with a flavor almost like honey which is about the texture of the heavy syrup that comes in canned peaches. I hate to waste it!
My question is whether I can use this as a soaking syrup for genoise or another sponge type cake? I’ve never before made a cake that needed soaking syrup so I don’t have a frame of reference for what the texture or sweetness of a soaking syrup should be. I was thinking of making the classic genoise using the lemon soaking syrup and a lemon moussaline buttercream.
Will this work? Any other ideas for how I can use the syrup (other than in mixed drinks or over ice cream, since I don’t consume either)? Thanks!