Prep 10 mins
Cook 2 mins
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!
- 354.88 ml Splenda granular (not packets)
- 354.88 ml water
- 14.79 ml cornstarch
- 4.92-6.16 ml maple extract
- 2.46 ml vanilla extract
- 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.
- 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.
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.
This recipe easy to make, and taste very good. My family really rave about this.
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!