Post #151543 by KuKuAhu on Thu, Apr 7, 2005 1:24 PM

They use corn syrup for a few reasons, but the most notable reason is shelf life. It is unlikely to crystalize in the bottle like cane sugar syrup will. That and corn syrup is cheaper than cane sugar.

I'd make your own if I were you. It's so easy to do, and that way you can experiment with different types of sugar. I make my favorite with a Hawaiian blond sugar I buy on Kauai. It has the color of dark rum when finished, and the caramel flavor and slightly fruity nose adds that subtle extra edge to a good drink.

I've used organic sugars as well, and they make very nice (though a bit cloudy...?) syrup as well.

You can always add vanilla to a bottle of homemade for your Vic's drinks if you like, and that way you can choose the method by which it is flavored. I've used both expensive and cheap extracts as well as vanilla beans to do exactly that and have had great results with all three. Honestly, the best tasting one was with a heavy imported (and somewhat expensive) mexican extract believe it or not.

And if you like, you can add a little corn syrup to your finished cane sugar product to improve the shelf life by discouraging crystal formation.

I use mine up fast enough to not bother, but it really does work.

Mahalo,

Alton Brow...oops...I mean Ahu