Maple Pancake Syrup (Low-Carb) |
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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 4 |
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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! Ingredients:
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.
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