Preparation

• Step 1 Dissolve Splenda in water and allow to cool.
• Step 2 Strain through a coffee filter to remove sediment.
• Step 3 Use wherever a recipe calls for simple syrup.
• Step 4 NOTE: This recipe seems to work best with sucralose sweeteners.
• Step 5 I didn't have as much success with the Pink or Blue products.
• Step 6 Beyond the obvious differences in proportions, the other products didn't give me a syrup-like consistancy and the flavors weren't as "clean".
• Step 7 While I used Splenda, there are now generic or house brand sucralose sweeteners that work as well.
• Step 8 Don't, however, confuse *Splenda for Baking* with bulk Splenda.
• Step 9 The baking and brown sugar versions of the Splenda product are 50% sucrose (sugar).
• Step 10 I will have to assume that any generic and house brand baking products will be similar in content.
• Step 11 It's important to read the product lables to know what you're dealing with.
• Step 12 The version with maltodextrin and sucralose is what is called for in this recipe.
• Step 13 The versions that also contain sucrose aren't suitable for this particular purpose.
• Step 14 However, they are great for baking and other recipes that require some sugar to make the dish come out properly.
• Step 15 Each (1TBS, 13g) serving of the basic syrup has an estimated: 5 Cals, 1g of total carbs, 0.5g fiber (from the maltodextrin), 0.5g NetCarbs.
• Step 16 All other nutrients are zero.
• Step 17 VARIATIONS: You can flavor this syrup for other uses.
• Step 18 Ginger syrup: Simmer finely minced fresh ginger in syrup for about 40 minutes.
• Step 19 Strain and cool.
• Step 20 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.
• Step 21 Strain and cool.
• Step 22 Spice syrup: Stick cinnamon (crushed) simmered with a drop of red food coloring gives you a delightful cinnamon syrup.
• Step 23 Other sweet spices such as nutmeg, clove, or allspice will also yield interesting flavors.
• Step 24 Table syrup: Maple flavoring with a bit of real maple syrup isn't bad on waffles.
• Step 25 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.
• Step 26 Chocolate syrup: Add cocoa and vanilla to taste.
• Step 27 Try this version with some added cinnamon for a Mexican chocolate version.