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Maple Syrup

Sugar free homemade pancake syrup is super tasty and simple to make. It just what you need to top your low-carb pancakes.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8 1/4 cup

Ingredients
  

  • 1 cup Sumsweet+ Granular powdered
  • 1 cup water
  • 3 tbsp butter
  • 1/2 Tablespoon maple extract
  • 1/4 - 1/2 teaspoon xanthan gum optional
  • pinch of salt

Instructions
 

  • In a heavy bottomed saucepan, over medium heat, add the sumsweet+ granular (powdered), water, and butter.
  • Once the sumsweet dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes.
  • You can test if it's ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it's cold then it is ready. To be even more exact, you want it to reaches 230°F on a candy thermometer.
  • Remove from the heat stir in maple extract and sprinkle xanthan gum and whisk, thoroughly. Put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as you would any other pancake syrup.