Y'all were pretty useless when I asked about different kinds of better,
more organic, etc., sugar for use in making simple syrup.

So, I bought two different kinds and made one of them today, and am
learning first-hand why it's a bad idea.

I used "organic whole cane sugar" which says "unbleached" and
"unrefined" on the package. It's got a light brown color to it. (The
other kind I bought was Turbinado, and that will be the next
experiment.)

Organic, whole cane, unbleached, unrefined sugar, used in a traditional
recipe of equal parts sugar and water, yields something that might best
be described as watered-down molasses. It's OK, but the taste of
molasses is quite strong, and it's definitely _not_ as sweet.

Sooo, I consider this experiment a failure, and we'll try the Turbinado
next, although I'm expecting similar results. After that, it'll be back
to regular, plain, old, refined white sugar for simple syrup.

-S-