Warm
the syrup over moderate heat and stir to dissolve the gelatin, about 1 minute; let cool slightly.
Not exact matches
Simmer
over moderate heat until slightly reduced and a candy thermometer inserted in the
syrup registers 235 °, about 8 minutes; be careful it doesn't boil
over.
In a 1 - quart heavy saucepan bring maple
syrup to a boil
over moderate heat and simmer until a candy thermometer registers 235 ° F. (be careful it doesn — t bubble
over).
For the
Syrup Place the wine and sugar in a small frying pan and
over a
moderate / high
heat reduce by 2/3 — about 10 minutes.