Type of Sugar for Simple Syrup - Tiki Drinks and Food

LL Limbo Lizard Tiki Socialite Aboard the 'Leaky Tiki', Dallas Joined: Aug 24, 2006 Posts: 788	LL Limbo Lizard Posted posted on Tue, Aug 18, 2015 11:54 AM Ace, when you use the cold process, the sugar is all still in the form of sucrose. Sucrose is less sweet than fructose, and in a super-saturated solution, it will tend to crystallize out. (I think this is what would be properly called "rock candy syrup".) When some (or most) of the sugar is converted into fructose and glucose (glucose is also called dextrose), you end up with a slightly sweeter syrup that is less prone to crystallize. In addition to a difference in sweetness level, there might be a subtle difference in flavor. I doubt it would be discernible in a drink, though. As an experiment, you could make some of each, and taste test them, and see if you have a preference. "The rum's the thing..." [ Edited by: Limbo Lizard 2015-08-18 11:57 ]

Ace, when you use the cold process, the sugar is all still in the form of sucrose. Sucrose is less sweet than fructose, and in a super-saturated solution, it will tend to crystallize out. (I think this is what would be properly called "rock candy syrup".) When some (or most) of the sugar is converted into fructose and glucose (glucose is also called dextrose), you end up with a slightly sweeter syrup that is less prone to crystallize. In addition to a difference in sweetness level, there might be a subtle difference in flavor. I doubt it would be discernible in a drink, though.
As an experiment, you could make some of each, and taste test them, and see if you have a preference.

"The rum's the thing..."

[ Edited by: Limbo Lizard 2015-08-18 11:57 ]

Post #749413 by Limbo Lizard on Tue, Aug 18, 2015 11:54 AM