Does anyone make this? I have tasted it in Italy twice now, and I have a french recipe that a French lady at work helped me to translate and she said it was a good recipe, the same as her own. However, the sugar syrup just isn't as strong as what i've had before. I even have a bloodylethal jar of babas that I brought back from Italy and can testify that it blows your head off! But the recipes I have are too weak - •250 g de sucre - sugar •40 cl d'eau - water •15 cl de rhum amber – dark rum
Do you have any advice on this? I swear it might have been neat Rum in the jar.