Maple Pancake Syrup (Low-Carb)

BeachGirl's Note:

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

• Total Time: 12 mins
• Prep Time: 10 mins
• Cook Time: 2 mins

Ingredients:

Serves: 6

Yield: 1.5 cups

• 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:

1. In small bowl, mix cornstarch and 1/4 cup of water.
2. Stir to dissolve cornstarch and make a slurry.
3. In saucepan over medium-high heat, add all remaining ingredients.
4. Bring to boil.
5. Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
6. Boil 30 seconds.
7. Remove from heat.
8. Cool.
9. Bottle and refrigerate.
10. NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
11. Remember that it thickens more as it cools, so don't over-thicken.

Reviews

[Smilyn]

You can use Arrow Root in place of cornstarch to make it low carb. People need to relax about the cornstarch being in it. If you are a low carb fan like myself -- you would have know about the substitution. It looks like a great recipe and I will come back to comment on it when I make it.

[carolyn lynch]

Sorry. We tried this and had to throw the batch out. We have been on Atkins for a month and would just rather pay for his expensive syrup.

[Kristine Thompson]

This recipe easy to make, and taste very good. My family really rave about this.