Coffee Syrup

Made a nice syrup. It was slightly bitter, but that's to be expected with coffee, and wasn't noticeable at all in the Walnut Cake with Coffee Syrup (nor would it be if you used it in other desserts, e.g. over vanilla ice cream - at least that's what I guess). I actually used slightly diluted espresso instead of strong coffee.

QS, how I read the recipe was that it shouldn't yet be syrupy when you turn off the heat; that will happen automatically once it cools down. I turned off the heat after 15 min, and while it didn't much look like a syrup at that point, it did once it had cooled down.

This syrup, made with coffee, water, sugar, and honey, turned out so surprising. Our house generally loves all things coffee, but the addition of honey, and all the sugar, ended up making it more caramel-flavored - or something - but not a distinct coffee flavor. We loved it, even the one person who doesn't care for coffee.

My one quibble is that you are instructed to make this syrup, and when its cold, pour it on the cool cake. I cooked mine to the syrup they suggested, but it was very hard when cooled. I ended up mixing in a bit more coffee, and warming it up slightly, so it would pour.