August 23, 2012

Sugar-Free Maple Syrup



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.


Ingredients
  • 3 cups water
  • 3 cups Splenda granular
  • 2 tablespoons maple flavor
  • 1/2 teaspoon vanilla extract
Directions

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.


Pour it on something delicious and low-calorie, like waffles or stuffed french toast!



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.









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