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BackstoryI found this recipe somewhere online.
I made this with "great value's" no calorie sweetener.
Many drink recipes call for Sugar Syrup. This version works in those recipes and is Diabetic-Friendly. It's also adaptable to other flavors beyond simply sweet.
- 1 cup Sucralose Sweetener - Splenda or other brand
- 1 cup Water - Boiling
- Dissolve Splenda in water and allow to cool.
- Strain through a coffee filter to remove sediment.
- Use wherever a recipe calls for simple syrup.
- NOTE : This recipe seems to work best with sucralose sweeteners.
- There are now generic or house brand sucralose sweeteners that work as well. Don't, confuse *Splenda for Baking* with bulk Splenda. The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar). It's important to read the product lables to know what you're dealing with. The version with MALTODEXTIRN and SUCRALOSE is what is called for in this recipe. The versions that also contain sucrose aren't suitable for this particular purpose.
- VARIATIONS : You can flavor this syrup for other uses.
- Ginger syrup : Simmer finely minced fresh ginger in syrup for about 40 minutes. Strain and cool.
- Orange (or Lemon) syrup : Add the zest of one orange (or large lemon) and about a tablespoon of juice to 1/2 cup of syrup and simmer for about 40 minutes. Strain and cool.
- Spice syrup : Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup. Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
- Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles. Adding 2 tablespoons to dark (blackstrap) molasses to about 1/2 cup of simple syrup isn't bad either if you like cane syrup on your hotcakes.
- Chocolate syrup: Add cocoa and vanilla to taste. Try this version with some added cinnamon for a Mexican chocolate version.