Sugar free Maple syrup
StevyGolden
Posts: 5 Member
You can change the flavor of syrup with this recipe also, I have made almond syrup and a french vanilla 
3 cups Water
2 tbs Maple Flavor (or any other extract flavor)
5 drops Lemon Flavor (only use with maple flavor)
2 cups Stevia in the Raw (or 1+3/4 tsp of Stevia Extract)
1-2 tsp Xanthan Gum**
1/8 tsp Salt
Instructions
In a large bowl, whisk together 2 cups of the water, maple flavor and lemon flavor.
In a small bowl, whisk together the stevia in the raw, xanthan gum and salt. Slowly whisk this into the wet ingredients WHILE WHISKING.
Once all is incorporated, whisk the entire mixture vigorously while pouring in the remaining cup of water.
Cover the bowl with plastic wrap and refrigerate overnight.
The next day, pour the mixture into a blender or food processor and puree until completely smooth.
Pour into pretty serving jars, tightly seal and refrigerate to store.
Notes
**2 tsp makes a VERY thick syrup. If you want a thinner syrup, typical to regular pure maple syrup, just use 1 tsp of xanthan gum. Personally, I just like SUPER THICK syrups, not thin and drippy sugar water, so I use 2 tsp
3 cups Water
2 tbs Maple Flavor (or any other extract flavor)
5 drops Lemon Flavor (only use with maple flavor)
2 cups Stevia in the Raw (or 1+3/4 tsp of Stevia Extract)
1-2 tsp Xanthan Gum**
1/8 tsp Salt
Instructions
In a large bowl, whisk together 2 cups of the water, maple flavor and lemon flavor.
In a small bowl, whisk together the stevia in the raw, xanthan gum and salt. Slowly whisk this into the wet ingredients WHILE WHISKING.
Once all is incorporated, whisk the entire mixture vigorously while pouring in the remaining cup of water.
Cover the bowl with plastic wrap and refrigerate overnight.
The next day, pour the mixture into a blender or food processor and puree until completely smooth.
Pour into pretty serving jars, tightly seal and refrigerate to store.
Notes
**2 tsp makes a VERY thick syrup. If you want a thinner syrup, typical to regular pure maple syrup, just use 1 tsp of xanthan gum. Personally, I just like SUPER THICK syrups, not thin and drippy sugar water, so I use 2 tsp
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