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Maple Syrup
Sugar-free homemade pancake syrup — tasty, simple, and perfect over low-carb pancakes.
Ingredients
- 1 cup powdered SumSweet+ Granular
- 1 cup water
- 3 tbsp butter
- 1/2 tbsp maple extract
- 1/4 - 1/2 tsp xanthan gum (optional)
- Pinch of salt
Instructions
- In a heavy-bottomed saucepan over medium heat, add the powdered SumSweet+, water, and butter.
- Once the SumSweet dissolves, lower the heat and simmer steadily until it reduces significantly and drips slowly off a spatula, roughly 15-20 minutes. Test by dropping a bit on a cold plate and chilling 10 minutes — if it's thick when cold, it's ready (about 230°F on a candy thermometer).
- Remove from heat, stir in the maple extract, sprinkle in the xanthan gum, and whisk thoroughly. Set the pot in a bowl of cold water to cool quickly. Use as you would any pancake syrup once cooled.