Tedday2223
Culinary Explorer
Hey, curious minds!
Wondering if anyone's tried substituting simple syrup for sugar in recipes. This swap seems like a sweet idea for smoother textures in drinks and desserts, right? But how does it affect measurements, consistency, or even the flavor profile? Would love to hear your trials, triumphs, or tips on navigating this sticky swap.
Wondering if anyone's tried substituting simple syrup for sugar in recipes. This swap seems like a sweet idea for smoother textures in drinks and desserts, right? But how does it affect measurements, consistency, or even the flavor profile? Would love to hear your trials, triumphs, or tips on navigating this sticky swap.
Just remember, simple syrup is liquid, so you'll need to reduce other liquids in your recipe to maintain the right consistency. As for flavor, it can make things a bit sweeter, so start with a little less and adjust to taste. 
