Just a little filler for you all that are playing with casing.
There are two types of "sugars" used for casing. These are Reducing Sugars and Non Reducing Sugars.
Reducing Sugars: These include glucose, fructose and invert sugar. These are considered more chemically reactive than non reducing sugars
Non Reducing Sugars: sucrose
Reducing sugars react with the free amino acids (FAA) in the tobacco leaf as well as with the FAAs from other substances such as cocoa and licorice. These are very pH dependant.
The reaction is usually not a complete reaction so a secondary casing is often added. This is where the non reducing sugars come in to play. Brown sugar or regular white sugar are often used.
Non reducing sugars caramalize more than reducing sugars.
Honey is a mix of glucose and fructose. The ratio changes depending on the type of honey.