Description
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 everyday cornstarch. Nothing you can't pronounce or wouldn't normally be eating
Time
Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Cost
Total Cost:
Cost per Serving:
$0.13
Ingredients
Serving(s)
Syrup
- 1 cup Water
- 1 cup Granulated monk fruit
- Tiny pinch Salt
Thicken
- 1 tbsp Cornstarch
- 2 tbsp Water
Flavor
- 1 tsp Vanilla extract
Instructions
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- I'll be using this granulated monk fruit, but any low calorie granulated sweetener should work, like allulose, erythritol, or stevia
- 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
- When simmering (about 215F), let simmer for 5 minutes with occasional stirring
- Meanwhile, prepare a cornstarch slurry with water and cornstarch in a small glass, and set aside
- 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
- 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
- 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
- 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
Notes
- This recipe yields about 18 tbsp (360 g) of syrup, or a little over a cup (1 cup = 320 g). You can use this as a substitution for maple syrup or honey at a 1:1 ratio by both weight and volume
- If you're cutting the recipe down to make half the syrup, you need to simmer for less time. Cooking for the same amount of time with half the water will boil off too much liquid, making the syrup too thick (I leaned this lesson the hard way)
- If your syrup crystalizes, just microwave the jar for about 30 seconds to melt it before using
- You can even use 2 tsp (10 g) of liquid monk fruit as your sweetener instead of the granulated. Add it when you add the vanilla, not in the beginning when you would add the granulated
Nutrition Facts
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Total Fat: 0.0g (0 %)
Sodium: 8mg (0 %)
Total Carbohydrate: 11.1g (4 %)
Fiber: 0.0g (0 %)
Net Carbs: 0.4g
Total Sugar: 0.0g
Sugar Alcohol: 10.7g
Protein: 0.0g (0 %)
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Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 1mg (0 %)
Iron: 0.0mg (0 %)
Magnesium: 0mg (0 %)
Potassium: 0mg (0 %)
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