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Can you make simple syrup with Splenda or Xylitol?

Simple Syrup by definition is simply sugar dissolved in water - it usually is only on a low burner for a minute or two until the sugar disolves. Therefore, the "syrup" consistency you are referring to is usually not achieved for a true simple syrup because it is not reduced by boiling like a softball/hardball stages for candy or for caramel. So there is really no mouth feel - it's usually only slightly thicker than water.

Dec 12, 2008
jlbarry in Home Cooking