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Can you make simple syrup with Splenda or Xylitol?


I was just surfing the net, found this question and thought I's add my thoughts.

If you don't have any objections to something made with Maltitol, you may want to try Joseph's sugar free maple or Steel's Country Maple. People, including myself, always rate those the best. Neither have an aftertaste and there are only 2 ingredients (Maltitol & natural maple). Some are concerned over Matlitol, but I use only 2 tbls and never have a problem. There are also syrups and honey subs made with Xylitol by a company called Nature's Hollow. I have never tried them, but I have heard good things.

Hope you find a solution. The quest for a good syrup substitute can be tough.

Xylitol is wonderful, you would need a equal measure of xyltiol to water, a good maple flavoring/.extract, maybe a little vanilla, and something like xanthan gum to thicken. Just simmer until you have the consistancy you want. The "cooling" effect that is assciated with most sugar alcohols will ware off after a day or so. I have tried using erythritol, but it seems to take on a strange metallic like hairspray taste if more than 1/4-1/3 cup is used in anything (I use "Now" brand, which is granular and "Low Carb Success" which is powdered). When boiled, it becomes molten-like forming sheets of crystal on the surface and leaving behind a grainy textured watery syrup,

Jul 30, 2007
Miss_Ami in Home Cooking