Maple Pancake Syrup (Low-Carb)
photo by Outta Here
- Ready In:
- 12mins
- Ingredients:
- 5
- Yields:
-
1 1/2 cups
- Serves:
- 6
ingredients
- 1 1⁄2 cups Splenda granular (not packets)
- 1 1⁄2 cups water
- 1 tablespoon cornstarch
- 1 - 1 1⁄4 teaspoon maple extract
- 1⁄2 teaspoon vanilla extract
directions
- In small bowl, mix cornstarch and 1/4 cup of water.
- Stir to dissolve cornstarch and make a slurry.
- In saucepan over medium-high heat, add all remaining ingredients.
- Bring to boil.
- Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
- Boil 30 seconds.
- Remove from heat.
- Cool.
- Bottle and refrigerate.
- NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
- Remember that it thickens more as it cools, so don't over-thicken.
Reviews
-
I agree with the comment above. I am a canner and I actually have used the Clear Jel, which by the way, is what is actually used to make any syrup that is not real actual maple syrup. I bought it on Amazon and you can get it in small amounts there.Worth every penny and it's not expensive. But most of all....nutrition label say no carbs!
see 7 more reviews
RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,