What I learned last night: it's actually quite easy to make simple syrup using Splenda. The proportions are a little different I think (I didn't go back and fact-check against a sugar syrup recipe). But for the Splenda syrup it's one-to-one. The only weird thing was when I added the Splenda to the water, it didn't just sink or start to dissolve like sugar would. It sorta hit the water and fizzed. Well, maybe not all the way to fizz but it wasn't what I expected. Might have been cos the water was already on heat. Or maybe just a reminder that Splenda is a freaky-ass chemical (as my brother the chemist never fails to point out when the subject comes up, "it's chlorinated sugar"). But the process went smoothly and as expected from there. Raise to a soft boil, simmer for a couple minutes. Good to go.
When Sarah was planting the dahlias yesterday she displaced several bunches of mint, so I decided to follow one of the recipe variations and do a mint simple syrup. Wasn't sure exactly what I was going to do with it until today when I searched around and ascertained that simple syrup is an ingredient in a mojito. Perhaps I remembered this on some pre-conscious mixological synaptic pathway. Either way I am now almost set to create some reduced-carb mojitos (need some club soda and limes). Results to follow...
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Maybe it should be called Splendid Syrup? Anyway -- has there been any more news about the forecast Splenda shortage next year?
I think it's hilarious that your brother the chemist is so vehemently opposed to Splenda, since my dad the chemist thinks it's the coolest thing since chlorinated sliced bread. Then again my dad was a lifelong Dupont employee so he's down with the whole "better living through chemistry" thing.
Phil: What Splenda shortage?
ooh, reduced carb mojitos!
I always made my simple syrup with a 1:1 sugar to water ratio, but a Google search shows that there is little agreement on this matter.
Also, I am still on the fence about whether Splenda is a freaky-ass chemical or the coolest thing since chlorinated sliced bread.
Just had to comment, hubby and I have become addicted to mojitos, and I was googling "simple syrup Splenda" to see if I could find a recipe! Stopping drinking them is not an option! Just make sure to use very fresh mint and very fresh lime...they're awesome in the summer.
There is no way that the splenda syrup is a 1:1 ratio, since most recipes I've seen are 1:1 sugar and water. Since Splenda is what, like a gozillion times sweeter than sugar, I tried this at 1/4 cup of sugar to 1 cup of water. Worked like a champ!
You're right that splenda is much sweeter than sugar -- I believe it's at least 1000 times sweeter -- but they dilute it with something else, dextrose I think, to make it usable for consumers.
Splenda in packets is twice as sweet as the same volume of sugar. Loose splenda in a box (the kind they sell for baking) is the same sweetness as sugar.
2 years later, I stumble on this post - I'm going to make Limoncello (vodka infused with lemons, then laced with simple syrup) with Splenda syrup tonight. Thanks for giving me tips!