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Mar 15, 2010 01:00 PM
Discussion

### Cane Sugar Syrup Made at Home?

My boyfriend got hooked on using cane sugar syrup in his coffee and tea after his favorite coffee place switched to using it in their drinks.

I saved us quite a bit by getting him to buy it at Cash and Carry for \$3.25 a bottle instead of paying the coffee shop \$8.00 but that's still a lot of money for a sugar syrup. I've made simple syrups at home before but does anyone have a recipe for one that would closely replicate the Torani's bottled stuff? With his sweet tooth, he's going through it pretty quickly and between the special trip and the money I'd love to be able to replicate this at home.

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1. Simple syrup is equal parts sugar and water. That Torani probably contains HFCS to make it sweeter.

1. The Torani label says cane sugar, no corn syrup. The only clue to the recipe is the 80 calories per one ounce "serving". Checking my bag of C&H sugar, 4 grams sugar=15 calories. With a bit of math, I come up with 6.2 ounces (by weight) of sugar for 1 quart of water. That seems rather thin, but it's a place to start. Also, I notice there's a bit of sodium there as well, so try adding a pinch of salt if it doesn't seem quite right.

While we're on the subject, I don't see why dissolving sugar in water before adding it to my coffee would do anything other than dilute my coffee. Unless you heat the syrup to the point where the sugar starts to caramelize, why not just use sugar?

ps - I just thought of another way to replicate Torani syrup. Syrup is more dense than water, so match the density. All you need is a fairly precise scale and a measuring cup (1 pint or larger capacity would do best). Tare the cup, add exactly one pint of Torani syrup and record the weight. Now you can try various ratios of sugar to water, and when 1 pint weighs the same you have the recipe (important - the sugar must be completely dissolved when you weigh the solution).

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