From experience: it molds after a few weeks. I’m not even sure it lasts 4 weeks, at least not in my fridge. You see mold developing on the sides of the bottle above the fill line of the syrup, and if you let it go long enough, you’ll get mold floating on top.
I’ve never had it develop mold as its usually used up in less than two weeks. I have had it crystallize though. Not enough corn syrup added.
Sugar and water are the two ingredients you need for contamination growth. Oxygen optional. So do label your simple syrup with the date made, and believe it.
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You know there are maple bourbons and such? Blechhhh.
Simple Syrup is expensive for a few reasons. If you got it in a glass bottle, that’s almost always going to considerably more expensive than it’s plastic counterpart. Even that $9 jar of (real) Vanilla will be probably closer to half price for the exact same thing if you can find it in a plastic bottle. The other is convenience, you’re paying a lot of money because everyone up the supply chain knows that you need it right now and have no interest in trying to make it yourself. But, really, glass bottles and a fancy labels are expensive.
As for Karo Syrup, have you seen Karo Syrup? That’s going to turn your drink into a big sticky mess. That would be like a recipe that said “now dust the top of the cake with cocoa powder” and decided to use hershey’s syrup. As you (Aceplace) noted, Karo Syrup is for baking (or making candy). Simple Syrup is used for making drinks.
Corn syrup? My simple is sugar + water, nothing else.
The corn syrup, about 1 Tbs, helps prevent the sugar from recrystilizing. After all its just about a saturated solution. If you use it up fast enough, like at a cocktail party you probably don’t have the issue. I use it for sweetening coffee drinks and use it up in about 2 weeks. It has crystallized in the past.
Yeah, I make small enough batches that crystallizing and/or molding is not a problem.
That is hilarious! 
(Before this thread, I had never heard of simple syrup. Just me?)
Yes, dry sugar is pretty “good” forever, but add water and it can go “bad”.
Oh god, the reviews are perfect.
Ya know, that might actually be another reason for the price. I’d never heard of it until I started making cocktail and ran across it in some recipes. It was nothing more than a mixer, I’m sure I just grabbed it at the liquor store and didn’t think much more of it.
I would say it’s actually not that expensive. You get exactly what you need for under $10. Unless you are tending bar, that bottle will probably last for years. It’s at the level where it’s just not worth thinking about.
You obviously don’t drink as many cocktails as we do. I make the equivalent of a bottle of simple at least once a month, more during the more social times like Christmas/New Year’s.
^^^^^ This. The high price is a punishment for being too lazy and/or gormless to make your own.
Try sterilizing the container you’re going to store it in?
They totally are. My favorite:
There are uses for simple syrup other than making alcoholic drinks- for example, the only time I use simple syrup is when I make lemonade. Using most of that $6 bottle of syrup is going to make my lemonade a lot more expensive than if I made my own syrup since a cup of syrup uses about .25 worth of sugar. However much the gas for my stove costs, it’s not enough to come close to making up the difference.
Although I suspect “liquor store” had as much to go with the price as anything else- my guess is you can probably buy the syrup for less in a supermarket.
Now I readily admit that the I prefer my cocktails not on the sweet side and any sweetness for me comes from the bourbon, sweet vermouth, or maybe a liqueur as an ingredient, but I would in fact be quite surprised if anyone here could really tell the difference between a cocktail made with Light Karo (which keeps for a real long time) and a simple syrup matched for sweetness. Yeah I know that the Karo has some trace amount of vanilla in it but in a cocktail with any depth of flavors I really doubt anyone here could tell.
Simple syrup is simply the disaccharide sucrose dissolved in water. Sucrose is one fructose with one glucose. One measure sucrose to one of water, the standard apparently in American bars, it can dissolve at room temperature with no agitation if such was your preference. Heating the mixture speeds up the process, allows a higher sugar to water ratio, and breaks some little bit of the sucrose into its component parts, fructose and glucose in equal amounts, as does adding acid. Breaking it apart makes it taste a bit sweeter too. That breaking it down into single saccharides is the “inverted sugar” bit which tends to crystalize less. The 50% of it being fructose makes it taste sweeter too as fructose tastes sweeter than glucose does.
Light Karo corn syrup has lots of the monosaccharide glucose, hence it is also an inverted sugar, and has little water in it. That lack of water is way it does not get moldly as fast as simple syrup does. High fructose corn syrup (HFCS) is corn syrup treated in ways to convert some glucose to fructose up to a similar ratio as table sugar contains, so as sweet. Light Karo has hardly any fructose to speak of. That which is not monosaccharide glucose is mostly the disaccharide of two glucoses together (maltose) and much smaller bits of the three glucoses together trisaccharide maltotriose. The water content is typically under 25%.
So besides the wee bit of vanilla flavoring the differences are that one to one simple syrup is more water, more disaccharides, and more fructose, while light Karo is less water, more monosaccharide glucose, and less fructose. It’s a bit more sugar per unit volume than a two to one simple syrup with less fructose.
No, your tastebuds wouldn’t know the difference.
A question -
Anything wrong in anyone’s mind with superfine sugar? It keeps forever for the occasional user and dissolves well. Use half as much by volume as simple syrup mixing it with some small amount of one ingredient first (a juice if one is included) if one has any worry about it not fully dissolving.