Can you use a Torani flavored syrup for a simple syrup? Has anyone tried this?

I'm also wondering if you could use the sugar-free versions of flavored syrups -- or do you need the sugar for the moisture? TIA

I have used the DaVinci flavored syrups, including the sugar-free, with no problems at all. They're wonderful, quick, convenient and taste wonderful.

I haven't tried with a ready-made syrup (yet) but I have made my own flavored syrups and used them as a substitute for maple syrup. The basil one was soso, the white wine & citrus was better.

If I ever get hold of some more Saskatoon Berry syrup (got a sample at a food show a couple years ago) I want to try it in icing.

I had never thought of using maple syrup!! I'm sure that would compliment any spice cake or pumpkin cake nicely . . . what a wonderful idea, thanks rwarren. Why did you want to substitute maple?

Is this the same Saskatoon Berry syrup that is sold for pancake syrup? If so, there are at least half a dozen other fruit flavored syrups sold from the Okanogan (readily available in Alberta).

Oh yeah - I LOVE using DaVinci syrups (both regular and sugar-free) in cakes and buttercream. They add a big punch of flavor and are relatively inexpensive, esp. if you buy them from Sam's.

I've heard great things about Torani syrups but haven't tried any yet.

Your avatar is SCARY!!! WTH is that??

I flavor mine with grand marnier nad organge zest or limencello and lemon zest...vanilla bean or anyother extracts for a particular flavor. The orange is to die for.

I don't know if this will work for cakes or not, but when I want flavored pancake syrup, I put some jam in a bowl, add water then nuke it just a bit. Heating it helps the jam to melt and incorporate the water. After it is stirred up, it makes a very nice syrup. (I love chocolate chip pancakes with some kind of berry or apricot syrup!) I suppose if you wanted to add a punch to a cake, you could probably also add alcohol, but I don't drink so I don't know.

I also add jam to frostings. Last week we had blackberry jam cakes with blackberry cream cheese frosting. The cake recipe is from the book "Small Batch Baking". It was supposed to have a maple frosting, but I decided to add the jam to the cream cheese frosting to give it a fruitier taste (I'm not the biggest fan of maple).