Sugar Free Maple Syrup Recipe

Largely based on this recipe, I believe I have nearly perfected a recipe for sugar free maple syrup that gets really close to the flavor, sweetness, and texture of real maple syrup while being way better than the sugar-free syrups that I've tried, including Walden Farms and Mrs. Butterworth.

Ingredients:

500g water

20g imitation maple extract (has to be Watkins, the rest just don't work well)

10g imitation vanilla or extract

2g molasses*

75g erythritol** + 0.75g stevia***

4g salt

1g xanthan gum

7g cellulose gum (carboxymethylcellulose, CMC)

0.60g sucralose, 0.30g acesulfame, 0.10 stevia

Instructions:

• mix first 3 ingredients (wet) together in a saucepan
• whisk dry ingredients together and then pour into the wet while whisking or using an immersion blender. important to mix everything completely here, maybe a full minute
• can also do this all in an immersion blender cup like in the video and then transfer to the pan (i just prefer less dishes); usually i will also just use a whisk and mix really hard and fast so i don't have to pull out my immersion blender, but i'd probably recommend immersion blender if you got it
• put it on medium high heat and whisk occasionally or something. once it starts boiling let it boil for like 30 seconds while whisking and take if off the heat
• let it cool, store how you want

There's a lot of ingredients here you may need to buy online, but just go and buy them please. You'll use them for a long time before you run out, and they're all worth it. The sweeteners and cmc are also great for protein creami recipes.

NOTES (important):

* leave this out if you want it truly sugar free. this will add 2-3g sugar in the entire thing, if I was writing a nutrition label it would say "adds an insignificant amount of sugar" but I'm trying to be transparent here. It'll taste great without it.

** I actually use a 2:1-3:1 erythritol:allulose mix; I haven't experimented much with the ratio, but I've read a lot that a blend gives a better taste so that's just what I've been doing; so usually i just dump in 50-60g of erythritol and then add allulose until I have 75 total. I'll fix this once I've done more tweaking of the recipe

*** I wrote it like this bc that's what I have, but if you have swerve, try 25g brown sugar swerve and 50g normal (like in the video). i would guess that's easier but I have no idea about how much sweetener is added to the erythritol in swerve. the way I do it gives me total control