Heavier still are these sauce-like syrups that weigh in at a ratio of 1.5 parts sugar to 1 part water or more. You typically find them in plated desserts where they’re puddled or drizzled around to create various decorative effects. The recipe is:
8 ounces water
14 ounces sugar
Flavoring elements of your choice – extracts, citrus peels, whole spices, etc.
Combine the ingredients in a saucepan and bring to the boil, stir until the sugar completely dissolves. Allow the mixture to cool, then strain it. At that point other elements can be added like fruit juice and/or liqueurs, up to about 1/4 cup.