# Can sucralose form a syrup?

(Almost) Everyone is familiar with making simple syrup from table sugar and water.

I was wondering if pure sucralose is also capable of forming a syrup.

I wanted to do an experiment myself, but to my consternation,

1. Splenda is not pure sucralose.

2. pure sucralose is not readily available to me

So, I would like to hear if anyone has tried this experiment, or reasons why sucralose would not form a syrup if such is the case. Pointers to references would be nice.

P.S. I do not have a deep chemistry background, so simple explanations (or even pictures) will be very much appreciated.

To compare, note that the viscosity of a 30% sugar solution is 3.21 mPa•s, while that is a 60% sugar solution is 56.76 mPa•s. Take into account that sucralose differs from sucrose only in the exchange of three $\ce{-OH}$ for $\ce{-Cl}$.