Homemade Sugar Free Syrup

Sugar free syrup is an easy and convenient sweetener that can replace honey, maple syrup, and granulated sugar in recipes for practically zero calories. Most products on the market have a ton of junk that you don't want in your body though: artificial sweeteners, gums, preservatives, and artificial colors. Instead here, I'm making a simple syrup with a granular zero calorie sweetener and water, and thickening it with simple cornstarch. Nothing you can't pronounce or wouldn't normally be eating

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a small pot, whisk together water, sweetener, and a tiny pinch of salt until dissolved. Bring to a simmer over medium to medium high heat

Step 2

When simmering (about 215F), let simmer for 5 minutes with occasional stirring

Step 3

Meanwhile, prepare a cornstarch slurry with water and cornstarch in a small glass, and set aside

Step 4

After the 5 minute simmer, slowly add the slurry into the syrup under constant stirring. You need to add it slowly as you stir to prevent the cornstarch from clumping

Step 5

The temperature will now drop from the cold water, so bring it back up to a simmer. When simmering again, let it simmer for an additional 5 minutes to thicken. Remember, the syrup will thicken as it cools, so cook until just a little runnier than you would like

Step 6

Remove from the heat and mix in any extracts you want. I'll be using vanilla today, but other good options are maple and butter extract

Step 7

Transfer to a mason jar, and let cool at room temperature uncovered for an hour. Put the lid on the jar, and store at room temperature for up to a week. Wait at least 1 day before using so it can thicken

Step 8

This recipe yields about 18 tbsp (360 g) of syrup, or a little over a cup. You can use this as a substitution for maple syrup or honey at a 1:1 ratio by both weight and volume

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