Has anyone ever tried to make their own sugar-free syrups? With Splenda, etc.? I know that it is fairly simple to make a maple-flavoured syrup with Mapeline and sugar, but wondered if anyone has tried it with fruit or chocolate or flavourings and artificial sweetener. Think it would work?

Here are a few I have made and they turned out pretty good.After the syrups have cooled and seem to thick, I just add a wee bit of water to thin out.

* Exported from MasterCook *

Carol's Cocoa Syrup

Recipe By : Carol Williams
Serving Size : 32 Preparation Time :0:00
Categories : Beverages Jams, Jellies And Syrups

Amount Measure Ingredient -- Preparation Method
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1 1/2 cups splenda
1 cup cocoa
dash salt
2 cups water -- hot
2 teaspoons vanilla
1 teaspoon guar gum

-In a medium saucepan,add the cocoa, salt & Splenda.
-Slowly add the hot water stirring to keep mixture smooth.
-Place over medium heat, cook stirring constantly until mixture boils.
-Boil & stir for three minutes.
-Remove from heat; stir in vanilla & guar gum.
-Cool to room temperature then pour into a container with a cover; refrigerate.
-Makes 2 cups{32T} of syrup ~ 1.7 carbs per T.

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NOTES : Each serving is : 2.6 carbs minus 0.9 gr. fiber =1.7 carbs
* Exported from MasterCook *

Raspberry Syrup

Recipe By : Carol Williams
Serving Size : 16 Preparation Time :0:00
Categories : Jams, Jellies And Syrups

Amount Measure Ingredient -- Preparation Method
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1 cup raspberry juice -- recipe below
1/3 cup splenda
3/4 teaspoon guar gum -- mix with water

-Pour the juice into a small pot over medium low heat;bring to a boil.
-Remove from heat, add the splenda & the guar gum, whisk well.
-Return to heat & boil until thickened.
-If all the guar gum doesn't blend in strain, through a mesh strainer.
-Store in a covered container in the fridge.
-Serve on pancakes or dessert crepes, in homemade yogurt or over cheesecakes.
-Per tablespoon: 1.4 minus 0.5 gr. fiber= 0.9 carbs.

* Exported from MasterCook *

Raspberry Juice for Syrup

Recipe By : Carol Williams
Serving Size : 1 Preparation Time :0:00
Categories : Jams And Jellies

Amount Measure Ingredient -- Preparation Method
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1 pint fresh raspberries -- or frozen
1 cup cold water

-Place berries in a saucepan over medium low heat;add the water.
-Bring to a boil & let simmer for about 15 minutes.
-When cooked, pour into a cheesecloth lined container & let drain until all the liquid is out of the berries & only pulp remains.{do not squeeze the cheesecloth as the juice will be cloudy}
-Measure out the juice & then proceed with making a syrup.
-*If necessary add more water to bring the juice up to 2 cups.
-**If possible if you have a MC; enter information into it as "Raspberry Juice" with amount & refer to it when making your syrup.
*Nutrition info on raspberries is from the USDA site

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Do the same for strawberries , the carb count is 1 per Tbsp.

This is exactly what I was looking for! Thank you so much for posting all of this! I will be sure to try it out.

Glad I could help out Sue!!
Carol

carol, i was wondering where you purchase guar gum. i haven't tried looking for it, but i just wondered where to begin.

Debbie, I found mine at a 'big' health food store in the city - called Lifestyle Market - , but didn't find it at our local ones. If you live in a large centre you will probably have better luck. (BTW, a little goes a long way.)

Debbie, they have it at our local Bulk Barn....

Remind me, LCSue, are you in Victoria too?

On the subject of 'syrups' and the replacement of 'thickeners'... Lifestyle Markets (and the Colwood House of Nutrition, too) carries both Guar and Xanthan gums. I haven't checked the local (Victoria) Capers, yet. They both do the job nicely, Guar is cheaper, Xanthan is less, um, 'icky' in texture.

Then there's not/Starch and not/Sugar, both are special blends of 4 vegetable gums (including Guar and Xanthan), and are a lot less likely to lump if you don't stir fast enough. My vote is with the not/Sugar, which is specifically designed to replace the thickening and texturizing effects of sugar, as it works in Syrups, Shakes, etc...

And I'm (personally) more inclined to either NOT sweeten the fruit-based syrups or to use Stevia or a liquid sweetener as needed. The bulk Splenda can add a lot of carbs, and the fruit already has quite a few.

Hope it isn't too obvious, but I'll also point out that since home-made syrups have no preservatives, they should be stored in amounts that won't take TOO long to finish off (no more than a couple of weeks), and be refrigerated or frozen.

Hope this helps!