Prep 5 mins
Cook 15 mins
Someone said this didn't work. Try at your own risk!
- In a heavy pot, boil ingredients, covered, for 3 minutes.
- Uncover and simmer to the soft-ball stage. Cool and store, covered (Mason canning jars with lids and rings work well.)at room temperature.
well, I guess I should have done my research before I tried this. Because you can't take a recipe for corn syrup substitute and use Splenda in place of sugar. It won't work because the chemical properties and chemical reactions are completely different. For one thing, Splenda doesn't carmelize, so it doesn't thicken. So there is no "soft ball stage." Adding 2 cups of Splenda to 3/4 c water gives you 3/4 cup of really sweet water.....nothing syrupy about it. This was a complete waste of expensive Splenda.