In the two years since I originally discovered how to make a nice little FP syrup and posted about it on my old blog, I’ve intended to come up with one that is a totally rich, decadent, S maple flavored syrup. I’m talking about a syrup that reminds you of one as good as IHOP or any other pancake place has to offer that will make any special breakfast or cozy supper complete. I believe that I have finally achieved that goal with this Rich Buttered Sugar Free Maple Syrup. I use this syrup in an S or low carb setting.
The problem with making a real sugar syrup is that is has to be boiled to have the consistency and flavor that we know and love so well and it really needs a consistency of 2 parts sweetener to 1 part water. Normally this mixture would boil for as long as 15 or 20 minutes until it has “boiled down” and the sugar and water are totally combined into a thick syrup. I didn’t go that far with this syrup and because of that I had to add just a little xanthan to finish thickening it, but this is no “wow this is good for a sugar free syrup” kind of recipe.
This Rich Buttered Sugar Free Maple Syrup is almost indistinguishable from the sugary kind once it is boiled, flavored and served warm. Of course, real maple syrup from the tree sap is different, but I’m referring to maple flavored store bought syrup. If you want to make the milder flavored maple syrup that I originally posted a couple of years ago and updated with gentle sweet last year called Sugar (Free) Syrup with Gentle Sweet, here’s the link to that one. While we’re on the subject of syrups here’s another wonderful recipe I call Easy Breezy Strawberry Syrup.
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I have been able to make this type xylitol syrup for a couple of years also, but delayed posting it on this blog until I was able to do something about the crisping effect that comes with boiling sugar alcohols. Once I discovered that it could be reheated in the microwave briefly and it would return to a state very close to the original I knew it would be post worthy.
I would not personally want to eat this sweet syrup every day, but once a month or so for a nice big pancake breakfast with the family, for special occasions or a nice breakfast with my husband? YES! Because of the need to reheat it before it is served and the sweetener crisping problem in general I am including instructions for making a smaller half batch of syrup in this post as it really needs to be eaten within a few days of making it.
To make this syrup you will need the following:
1/2 cup xylitol
1/4 cup water
2 teaspoons butter
*1 teaspoon maple flavoring
1/4 teaspoon vanilla extract
1/8-1/4 teaspoon xanthan gum (this syrup will continue to thicken as it cools)
See below for the full printable recipe but be sure and read the following notes first.
*This is a small batch of syrup best enjoyed on special occasions when you just need to have some old time syrup on a nice big stack of pancakes with butter.
*I tried boiling this without the butter and it seemed to be crispier without it. My tester added MCT oil to hers in addition to the butter and thought that worked very well.
*Artificial maple flavoring has a strong flavor so I recommend 1 tsp. Also flavoring brands really vary so the one I’ve tested this syrup with is the Watkins brand. One of my testers tried using natural maple extract from Olive Nation and she found that she needed more of the extract as it is milder. Also it was a lighter color but very, very good she says!
*I recommend using xylitol in this syrup because of the way you can boil it and can usually delay the crisping process for a full day for special occasions. If you really need to make it with gentle sweet just omit the boiling and use 1/4 cup of gentle sweet instead of 1/2 cup xylitol and then you will need more xanthan gum too.
- 1/2 cup xylitol
- 1/4 cup water
- 2 teaspoons butter
- 1 teaspoon maple flavoring
- 1/4 teaspoon vanilla extract
- 1/8-1/4 teaspoon xanthan gum (this syrup will continue to thicken as it cools)
- Boil the butter, xylitol, and water together for 5 minutes (be sure and time this). Remove from the heat and add the flavorings and sprinkle the xanthan gum on carefully and whisk immediately. This syrup is perfect when served hot but will begin to crisp up as it cools (this time varies from 2 or 3 hours to a full day and I have no idea why). Just be sure and pour it into a jar that you can dip from and a brief microwave heating will bring it right back to a syrupy state again when you're ready for it.
- *I recommend this xylitol syrup because of the way you may boil it and have it delay the crisping process for a full day for special occasions. If you really need to make a rich buttered syrup with gentle sweet just omit the boiling and use 1/4 cup of gentle sweet instead of 1/2 cup xylitol and then you will need more xanthan gum too.