A lot of people are shocked to hear that you can make maple syrup at home. I guess it’s not as bad as being shocked to hear that cookie dough doesn't have to come from a tube. Anyway, making syrup is actually really easy, and sugarless is just as easy to do as sugar loaded. The homemade sugar-free version doesn’t have the weird sugar alcohol taste like the store bought versions. I've found that Splenda is the best-tasting artificial sweetener (stevia is too bitter; erythritol has an aftertaste and will re-crystallize in the refrigerator), so it's technically not calorie-free. One cup of Splenda granular actually has 96 calories, but it's still a lot better than 770 calories for a cup of sugar.
- 3 cups water
- 3 cups Splenda granular
- 2 tablespoons maple flavor
- 1/2 teaspoon vanilla extract
Combine the Splenda and water in a medium-large saucepan.
Stir it up. It will be oddly foamy.
Boil over medium-high heat for about a minute and make sure the sweetener gets completely dissolved.
Remove from heat and add the maple and vanilla. This picture forces me to admit that I rarely bother with actual measuring implements for flavorings and spices. Clearly, precision is not required for this recipe.
A Note on Thickening
The recipe as written will taste amazing but won’t be thick like IHOP syrup. If that bothers you, add a couple of tablespoons of cornstarch before you boil it. Another option is to put the finished product in a blender with ¼ teaspoon of xanthan gum. Leave extra room in the blender - it’s going to go nuts and get extremely bubbly. Let it settle for a couple of hours to a day, and you’ll end up with nice thick maple syrup.