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Maple Syrup

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Maple Syrup - 3/7/2005 4:56:29 PM

BMOS Dolores

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Maple Syrup
__________________________________________________________________________

From member Unknown. Members, please remember to provide your user screen name so that I can give you proper credit for your recipes.

BMOS Note: The person who submitted this recipe did not say what this is used for, but I'd caution members to use this sparingly. Remember, we're out to change our habits and eating so we don't want syrup to be a daily food addition.

1 cup Splenda
1/2 cup water
1/2 tsp imitation maple flavoring
1/4 tsp vanilla

Mix Splenda and water in a saucepan, cook on medium-low heat until Splenda is dissolved. turn off heat and add maple and vanilla. Syrup is really thin, but yummy. You can make adjustments for how much syrup you want, always make sure you use twice as much Splenda as water.

Compatible with Body Type:
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RE: Maple Syrup - 8/9/2005 3:21:20 PM

EthansMom

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Why shouldnt you use this recipe? it doesnt contain salt or "real" sugar. Why cant you have "syrups" if they dont contain "bad" ingrediants?

My frame was not hidden from you when I was made in the secret place. When I was woven together in the depths of the earth, your eyes saw my unformed body. All the days ordained for me were written in your book before one of them came to be. Psalm 139:15,16

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RE: Maple Syrup - 8/13/2005 9:44:27 AM

BMOS Dolores

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I'm confused by your post. It doesn't say anywhere in the recipe not to use it, it says to use it sparingly. In other words, add a spoon of this to your oatmeal or whatever, but don't consume the entire thing.

If it's worth having, it's worth working hard for!

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RE: Maple Syrup - 1/13/2006 2:21:46 PM

MiraMel

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This recipe has been modified from the one I saw on the back of the Maple Extract. The one on it calls for 2 cups of splenda and 1 cup of boiling water instead of those above.
I think the recipe is found on Mapelene Extracts

It sounds yummy

Âµ
Bear Hall Winter 06, Freshman‘

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RE: Maple Syrup - 11/2/2006 12:26:38 PM

Associate Recipe Consultant Gail

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Member RhiannonS makes a variation on the posted recipe, increasing the water to 1 cup, and the extracts to 1 tablespoon each.

Her method is as follows: Mix the splenda with 1/4 cup of water in a little pan. Heat at medium-high until almost all water has evaporated and it's making big bubbles. Keep your eyes on it constantly cause it can go over the pan fast if you don't check it! You can mix with a wood or plastic spoon once in a while to prevent that. When the water is almost evaporated, add the rest of the water. Mix well with the caramel in the bottom of the pan. Let it boil until it's reduced by half. Remove the pan from the heating source and add the maple and vanilla extract. It's important to add it after it has cooked otherwise the flavor will be diminished. And using both extracts give more dimension to the taste. A bit of butter flavor extract could be good too.

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RE: Maple Syrup - 11/9/2006 8:29:01 AM

bvanderp

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Can arrowroot be used to thicken the mix.... for that matter can arrowroot be used for anything?

Bryan

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RE: Maple Syrup - 11/9/2006 8:47:03 AM

Associate Recipe Consultant Gail

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Arrowroot is allowed; you'll find it listed in the What is it and Where do I find it? link under my name as well as in the General Food and Eating FAQ.

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RE: Maple Syrup - 1/31/2007 2:58:52 PM

jackies272002

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2 questions

the maple flavoring-are they talking about extract?

and for the maple it says to use imitation.....so for the vanilla shoudl we use pure vanilla or imitation vanilla?

i'm asuming they mean maple extract and imitation vanilla extract but i just want to be sure........

thank you....

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RE: Maple Syrup - 1/31/2007 3:47:39 PM

Associate Recipe Consultant Gail

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Extracts are preferable to imitation flavorings as the flavorings contain chemicals. If you have access to maple extract which is plan friendly, that would be a preferable choice. However, most maple products on the market (such as McCormick brand) are actually imitation maple favorings.

Insofar as vanilla is concerned, the pure extract would the preferred choice, but you need to watch out for any containing sugar.

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RE: Maple Syrup - 1/31/2007 4:34:48 PM

RhiannonS

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As Gail said, most extract I see in my supermarket seems to have sugar added in it so I'm using imitation flavor. Sadly it's chemical but that's why you'll want to use it in little quantity.

By the way, I finally found an imitation of maple syrup without sugar in the supermarket. Not 100% plan friendly though cause it has salt

-Rhia

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Sub in the Maple Syrup Recipe - 2/1/2007 8:10:20 AM

Jep

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Can we use Stevia (sp?) in the Maple Syrup recipe rather than splenda? And if so, what quantity should be used?

I dream of the day where I don't cringe at the thought of bathing suit season.

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RE: Sub in the Maple Syrup Recipe - 2/1/2007 11:10:02 AM

Associate Recipe Consultant Gail

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I've got a somewhat limited experience with Stevia, so I wanted to run this by Dolores to see if she concurred with me (she uses it more than I do.) Apparently, it's heat stable, so that's not an issue. What I do find (and she agrees here) is that if you use too much Stevia it can taste bitter. Because it would require a substantial quantity to make this recipe (my handy-dandy source suggests you'd need from 1 1/2 to 2 tablespoons if it's green powder, about 1/4 teaspoon if it's the white Stevia extact powder. Results may vary, depending on the brand and grade of the product used.) we're both concerned you'll end up with a batch of nasty-tasting syrup.

Personally, I don't think I'd do it...

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Re: Maple Syrup - 2/6/2010 3:42:39 PM

DNASTY

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Wow thiswas a yummy change of pace. I put a teaspoon on my brown rice and it was great. Thanks for the recipe.

I also added butter extract like suggested. Awesome!!!

Denise

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