Over the past decade we've had many sugar free syrup options come available. There are probably ten or more readily available now to purchase and some of them are quite good. I have tried most of them (not all) and in general I don't care for them because they are too sweet and too runny. I like a nice, thick, rich syrup that doesn't act like water on my plate or soak my waffles and pancakes as if I've dipped them in maple flavored water. The syrup I've had on hand since we moved here a few months ago is Walden's Farm. I found it at my local grocer since it's easy to find at most retailers now. However, I ran out last week.
I washed and saved the bottle because I decided I was finally going to take the time to come up with my own recipe for a homemade sugar free pancake syrup.
I've made homemade pancake and waffle syrup for years. Actually, one of my favorite recipes is as old as your great, great, great grandmother I bet! It uses potatoes. But... I've never made sugar free. I always assumed it would be too runny as sugar free sweeteners available over the past 11 years have never been able to thicken into a syrup. This recipe will need a maple flavor extract. I use Mapleine, which you can find at most stores (in the blue box) but if not, it is available online. The problem, is that the one I found on Amazon only comes as a 6 pack. Unless you make maple cookies, pies, cake, syrup and candies every single day... it's going to take you 10 years to use up 6 bottles. The Durkee Maple Flavor comes in a pack of 2, which is better than six I guess, but I've not tried their product so I don't know how it tastes. Here is the link for the Mapleine Imitation Maple.
The important ingredient that made this recipe work for me; Ideal Brown Sugar-free Sweetener. The flavor could not be a true pancake syrup without brown sugar of some sort and this gave me the sugar free brown sugar taste and texture I needed that Brown Sugar Twin never could.
Sugar Free Pancake Syrup
1/2 c brown sugar sweetener like Ideal
1/2 c Xylitol crystals (I used NOW brand)
1/4 c water
1/4 t vanilla
1/8 t Mapeline flavoring
1/2 T real butter
In a saucepan over medium heat, place the sugar substitutes and water. Stir until smooth and completely melted. Raise the heat just a tiny bit to bring it just to the verge of wanting to boil without actually boiling it. As soon as the little bubbles appear on the bottom of the pan, remove from heat. Add the vanilla, mapeline flavor and butter. Stir smooth. Let cool and pour into a reused syrup bottle or mason jar. Use in place of sugar laden pancake and waffle syrups. Will thicken if you store it in the refrigerator so you will need to shake it well and either let it set at room temperature for a few minutes or briefly heat for 15 seconds in the microwave. Nice and thick while still being sugar free!
|Ideal is the perfect brown sugar substitute for the texture I wanted|
|Cook while stirring to melt the sweetener with the water|
|Add the flavorings and the butter for the finishing touches!|
Some sugar free versions you can purchase;
Walden's Farm Sugar Free Pancake Syrup
Smucker's Sugar Free Breakfast Syrup
Joseph's Sugar Free Maple Flavor Syrup
Ihop At Home Pancake Syrup- Sugar Free
All Natural Sugar-free Maple Pancake Syrup
Maple Grove Farms Sugar Free Butter Flavor Syrup
ANSWERS TO COMMENTS:
Dineen - Yep! I only used that much water because I wanted a nice, thick syrup without having to use any thickeners. Another option is to use more water and add Xanthan Gum for a thickener, but I have never done that with this recipe and have only made it this way. Feel free to experiment though and let me know if you find using more water and a low carb thickener to work well.