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Can you make simple syrup with Splenda or Xylitol?

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Thinking constantly of what to eat next, I occasionally cut way back on carbs. Has anyone tried using xylitol or Splenda to make a simple syrup? I wonder if either would go through strange chemical changes?

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  1. I tried it making it with splenda, it was nasty.

    as an alternative, I do use the Da Vinci's simple syrup made of splenda or netrition's fibre fit when I want liquid splenda. Access to liquid splenda is restricted to commercial applications so these are two easy ways to access it.

    2 Replies
    1. re: orangewasabi

      Thanks for the warning, orangewasabi.

      1. re: orangewasabi

        I second the use of Da Vinci's Simple Syrup

        You can get liquid Splenda known as Sweetzfree on their website.

      2. I've made simple syrup using xylitol. The taste was a little "off" but it worked fine. I also tried erythritol and that worked great as did Whey Low. You can get erythritol at Whole Foods or most health food stores. Whey Low is at www.wheylow.com.

        1. I don't see how either could possibly "substitute" for simple syrup. Even sugar dissolved in cold water isn't a "subsitute" for "syrup" When you actually "cook" sugar with water, rather than simply dissolving sugar in water, you get a different "material" in effect - not different chemically per se, but different structurally. That structure is what provides the texture or "mouth feel" that syrup gives, which sugar doesn't. You might be able to concoct something with glycerine or xantham gum or some crap like that, sweetener and water, but that seems an awful lot of work for not so much benefit IMHO.

          12 Replies
          1. re: MikeG

            The Da Vinci Simple Syrup is terrific. For added "mouthfeel" add a bit of "Not Sugar".

            1. re: Fleur

              I couldn't find a product label for the stuff on the Web, but I imagine it's got things other than sucralose (Aspartame) in it, to give it "body" - stuff like natural gums (guar, xantham), or the like? My post was more commenting that it didn't seem to me worth the effort to try to reproduce such a thing at home, and that just cooking aspartame with water would not yield anything like "simple (sugar) syrup."

              Unfortunately, I've yet to encounter an artificial sweetener that gave "mouthfeel" - I think that's why I basically can't stand any of them. While they all trigger, more or less, the sweetness tastebuds, they "feel" different in your mouth. The sensation I'm talking about is what you perceive from fats and hydrolyzed forms of sugar (syrups, honey, flower nectar, etc.), I believe, though I'm not a sense-perception biologist and don't even play one on the web. ;)

              1. re: MikeG

                Sorry I didn't post the source info the first time. Hope this helps. I use it in beverages, shakes. I use it with Sweetzfree which is pure liquid Sucralose ( Splenda)

                Available from Netrition.com

                http://www17.netrition.com/expert_foo...

                ThickenThin not/Sugar

                ThickenThin not/Sugar thickener is not a sweetener, it is a thickener that gives the texture of sugar to many sugar-free foods, and can be used with the sweetener of your choice. Use ThickenThin not/Sugar thickener to get that sugary mouthfeel in beverages, jams, cookies and cakes.

                * 2 tablespoons replaces a cup of sugar
                * All carbs from soluble fiber
                * Thickens both hot and cold liquids

                ThickenThin not/Sugar thickener is formulated to give the texturizing effect of sugar in beverage and syrup recipes even on lowcarb or other sugar-free diets. not/Sugar is unsweetened to allow you to select the sweeteners of your choice.

                1. re: Fleur

                  Ah, interesting to know something like that is available retail.

                2. re: MikeG

                  Sucralose is NOT aspartame. Sucralose is found in Splenda, aspartame is found in Equal.

                  1. re: MikeG

                    Sucralose is SPLENDA which is a process that originally made by attaching Chlorine molecules to sugar it is pretty safe.. ASPARTAME IS MUCH MORE TOXIC TO THE LIVER THAN ASPARTAME (NUTRASWEET). IT IS MY OPINION THAT THE DIFFERENCE BETWEEN THE TWO IS THAT SPLEDA (SUCRALOSE) IS RELITIVELY SAFE AND NUTRASWEET (ASPARTAME) IS POISON.

                    1. re: magicdave

                      "ASPARTAME IS MUCH MORE TOXIC TO THE LIVER THAN ASPARTAME (NUTRASWEET)."

                      Huh?

                    2. re: MikeG

                      sucralose is not the same thing as aspartame, by the way. I actually succeeded in making a vegan sugarfree pecan pie that, while a bit runny, had the syrup texture and perfect taste of the real thing...the only catch, I didn't write down what I did, and more than a small slice gave terrible GI upset. I used isomalt for the syrup texture, and it works. It also works for jams, but mine did crystallize after several weeks in the refrigerator.

                      For those who want to make a food allergy/vegan and also sugarfree/low glycemic version of something like pecan pie, the trouble is worth it. Naturally, there's a catch. Isomalt can cause horrific GI upset if eaten in any quantity, so seconds on that pie were a bad idea.

                      1. re: megkrichards

                        Sucralose is in fact Nutrasweet since it is the primary ingredient. Liquid Nutrasweet brand is only sucralose without the maltodextrin added. Those other powdered sugar alcohol are only added for bulk. I have a bottle of liquid Nutrasweet and the label states water and sucralose as the only ingredients. I have a friend that works in food manufacturing and he gave me a bottle because it is impossible to buy it in pure liquid form.

                        1. re: magicdave

                          I buy sucralose in liquid form, have for years... www.sweetzfree.com amazon.com has it, too, as does netrition.com

                          1. re: mcf

                            I stated liquid Nutrasweet on purpose. I meant liquid Nutrasweet. I do understand that they are the same but........ there have been dozens of articles (about diabetes) suggesting that they are somehow different. It is obvious that they are not but I mentioned it because as a brand it is not available to the general public. many people seem to be brand oriented. Even me but my brand loyalty is from trial and error finding the best choices for me. For instance, in ,y opinion NOW Better Stevia is the best on the market and if you buy the 1 lb. canister it is by far the least expensive.

                  2. re: MikeG

                    Simple Syrup by definition is simply sugar dissolved in water - it usually is only on a low burner for a minute or two until the sugar disolves. Therefore, the "syrup" consistency you are referring to is usually not achieved for a true simple syrup because it is not reduced by boiling like a softball/hardball stages for candy or for caramel. So there is really no mouth feel - it's usually only slightly thicker than water.

                  3. Thanks for all the feedback - I'm going to lower my expectations and give Xylitol and Da Vinci syrups a try at sweetening cocktails. (The alcohol will probably blunt the fine distinctions.)

                    I just LOVE it that Xylitol is actually good for your teeth!

                    1. Hi,

                      I was just surfing the net, found this question and thought I's add my thoughts.

                      If you don't have any objections to something made with Maltitol, you may want to try Joseph's sugar free maple or Steel's Country Maple. People, including myself, always rate those the best. Neither have an aftertaste and there are only 2 ingredients (Maltitol & natural maple). Some are concerned over Matlitol, but I use only 2 tbls and never have a problem. There are also syrups and honey subs made with Xylitol by a company called Nature's Hollow. I have never tried them, but I have heard good things.

                      Hope you find a solution. The quest for a good syrup substitute can be tough.

                      p.s.
                      Xylitol is wonderful, you would need a equal measure of xyltiol to water, a good maple flavoring/.extract, maybe a little vanilla, and something like xanthan gum to thicken. Just simmer until you have the consistancy you want. The "cooling" effect that is assciated with most sugar alcohols will ware off after a day or so. I have tried using erythritol, but it seems to take on a strange metallic like hairspray taste if more than 1/4-1/3 cup is used in anything (I use "Now" brand, which is granular and "Low Carb Success" which is powdered). When boiled, it becomes molten-like forming sheets of crystal on the surface and leaving behind a grainy textured watery syrup,

                      1. If you have a dog, be sure he doesn't eat anything made with xylitol, which can kill dogs; one case was a retriever who ate 4 muffins sweetened with xylitol. A dog has to eat a large amount of dark chocolate to get into theobromine trouble, but a relatively small amount of xylitol is poisonous, and fewer people know about it. While on the subject, raisins and grapes are toxic to some dogs and not others, regardless of quantity. The toxic agent has yet to be identified by veterinary scientists, but they do not think it is an applied chemical, so it is best not to let any dog eat them.

                        1. My sister is diabetic and monitors her blood sugar very cafefully. She has been very hungry for a pecan pie (which is nornally very high in sugars). So I made a "lite" simple syrup with Splenda baking blend, used it in the pecan pie instead of light corn syrup or pure maple syrup and she was able to eat the pie without raising her blood sugar. The "lite" simple syrup was made by combining 2 parts water with 1 part splenda (baking blend) and gently boiling until it reduces by half. After it cools, it is about the consistency of light corn syrup. Hope this helps!

                          1. To make pancake or waffle syrup:

                            1 cup water
                            1 cup Sucralose
                            1 tsp Cornstarch
                            1 capfull Mapelene maple extract

                            Place water in a pan, dissolve the cornstarch in it, and and heat to boiling on the stove over med-hi heat, stirring constantly. Simmer until the desired thickness is achieved and remove from heat source. Add Sucralose and Mapelene and stir until completely dissolved. Allow to cool. Store in the the refrigerator.

                            Tastes, and looks just like Griffins Waffle Syrup, without the sugar.

                            Bon apetit.

                            1 Reply
                            1. re: Gigmaster

                              You could really lower the carbs in this if you used liquid sucralose instead of the cup of Splenda, which has a lot of maltodextrin in it. I take the lazy way; I buy sugar free maple syrup and add some natural maple extract to enrich the flavor and it makes it taste much more like the real thing.