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Simple syrup question

tishtoshnm Zone 6/NM

7 years ago

I will be canning peaches in ginger syrup. This is my first time doing fruit in a syrup and was wondering about my water. My water is very hard so we do use potassium water softener. Do you think this would make a difference in the taste of the peaches? I have reverse osmosis water available too and can use that if necessary, it just costs more.

Since I took the time to post, does anyone know if you can make simple syrup with Splenda? I am not that interested in it for canning but for making other things for my daughter who is diabetic. Thank you for any help!

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Comments (4)

ci_lantro
7 years ago
No idea. But bottled water would be the cheapest ingredient (as compared to the cost of sugar and peaches) just to be on the safe side.
tishtoshnm Zone 6/NM thanked ci_lantro
lindac92
7 years ago
I would just use the unsoftened water as it comes from the tap....or bottled water. I mean really....how much water will you use? If you use a gallon of water you will need to use 16 cups of sugar to make a simple syrup.

I sure wouldn't make "simple syrup" with splenda...but if something needs to be sweetened and you have a diabetic, then use it.
What were you thinking of making?
tishtoshnm Zone 6/NM thanked lindac92
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plllog, I think it is sugar recrystallizing or something similar.. Knowing how I handled it, and have continued to handle it and knowing that it is fresh, I seriously doubt that it is mold. I have not tried to re-zap it. It was made in the microwave, not in a pan. Would that make a difference? (1/3 c sugar to 1/3 cup water, zapped until it boiled, then cooled and stored in a clean lidded container in the fridge.) The "swirl" is more or less clear, but appears slightly more viscous than the surrounding liquid. Just enough that if you don't shake it as you remove it from the fridge, and if you look closely down into the container, you can see it. It can only be seen when looking from the top down - not from the side across. DSIL lives 2.5 hours from me, so our kitchens share nothing in common. He made his in his kitchen. I made mine in my kitchen. This is more of a curiosity than a problem. I used it last night for an Old-Fashioned, and I lived to tell about it!
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plllog
7 years ago
I would use the R.O. I can always taste the impurities and use bottled distilled. The R.O. costs less than bottled, right?

Three down on ChefTalk: http://www.cheftalk.com/t/44412/is-is-possible-to-make-a-simple-syrup-with-splenda

Splenda website: https://www.splenda.com/recipes/simple-syrup-recipe

Sponsored ad on Google for ready made that looks like it's meant for bar use: https://www.kegworks.com/da-vinci-sugar-free-simple-syrup-sweetener-750-ml-made-with-splenda?keyword=&matchtype=&device=c&adtype=pla&productgroup=183166311361&productid457839&gclid=COeEhdqG4M4CFZSPfgodTRACQQ
tishtoshnm Zone 6/NM thanked plllog
tishtoshnm Zone 6/NM
Original Author
7 years ago
I took the teenage boy with me to get more water so I can use the RO water in the hopes of avoiding any off taste. Thank you for the information on the Splenda syrup. It is nice to know that it can be done.

Lindac, right now, I am canning peaches but working the syrup for that reminded me that I had wondered about Splenda syrup. Eventually, I will work with my daughter on making some infused syrups for coffee and to play with. Right now, I still have 21 pounds of peaches on the counter to deal with and I hope to buy another box 25 lb box next pay day. Then apples should be coming on. The Splenda syrup will probably wait until the fall.

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