I am using the nutrafin canister. I normally fill to the first tab with white sugar, then top up to second tab with boiling water and leave to cool to about 30 degrees centigrade before adding half a teaspoon bread yeast, the sort used for breadmaking machines which you can buy from the supermarket. (Im in UK). This week I discovered I had a large jar of golden syrup in the cupboard which was out of date. I decided to use it in the place of sugar, using the same volume filled it up to the first tab (about a couple of inches in the bottom). It was slower to start, but now it has started, I am getting larger and faster bubbling than with the sugar. I normally change my mixture after about a week as it slows down. I will let you know how the syrup compares and next time will add more scientific measures.
PS I realised you might not get golden syrup in the US, but apparently it is partially inverted sugar syrup, used in baking. When I was a child we used to call it Treacle, but it is not dark treacle. The brand in the UK is Tate and Lyle. I cant post a link yet apparently, but the manufacturer says "For those of you who are scientifically minded… the sucrose molecule splits in half to give glucose and fructose sugars. This inverted syrup is blended back with the original syrup to give a partially inverted syrup. The secret of Lyle's Golden Syrup is the final blend of sucrose, glucose and fructose, which allows the syrup to be so thick and velvety without crystallizing. "
