This doesn't taste exactly like maple syrup, but it's a darn good substitute. Drizzle it on pancakes (gingerbread pancakes coming to the blog soon!) and use it in place of real maple syrup in baked goods to shave off 35-ish calories and a whopping 14g of sugar per tablespoon!This recipe was adapted from Jessica's original recipe from DessertsWithBenefits.com. Find it here.
Cost per serving: $0.63
Calories per serving: 16
Equipment you'll need: small mixing bowl, saucepan
2 cups water
1/2 tsp liquid stevia
2 Tbsp natural maple flavor
5 dashes salt
2 Tbsp cornstarch + 4 Tbsp water
2/3 cup powdered erythritol, or other powdered sugar of choice
1. In a small bowl, mix cornstarch with 4 Tbsp water.
2. Combine all ingredients except cornstarch mixture in saucepan, and whisk to combine.
3. Add in cornstarch mixture, and whisk again.
4. Bring to a boil, reduce to a simmer, and allow to thicken until desired consistency is reached. Stir occaisionally. (I let mine simmer for 20 minutes; it will thicken slightly as it cools!)
I've been on a pancake kick lately, and have been going through so much syrup! I look forward to trying this recipe -- it's definitely cheaper than store-bought syrup. One question: does the syrup need to be refrigerated after you make it?
Hi Christina! I don't think it needs to be, but I found that it thickened up even more in the fridge which I liked 🙂
Have you made this as a double batch?
I have never tried, but I don't see why it wouldn't work 🙂