So, you'd like to make pancakes or waffles, but you just realized that you're out of pancake syrup. That's not a problem, because you can create your own syrup right at home, and it can be done in less than 10 minutes. That's quicker than it would take you to run to the store and back home. Plus, you can make your own syrup with your favorite extract flavoring. I make my syrup sugar-free, but you can use regular or light brown sugar as a substitute.
- 2 1/2 cups of Splenda brown sugar blend; you can use granulated white Splenda or granulated monk fruit as a substitute. If you desire, you can also make this syrup using regular brown sugar or light brown sugar, but then it won't be sugar-free.
- 1 1/2 cups of water
- 1/2 cup of butter
- 1/4 teaspoon of pure vanilla extract or any other extract that you'd prefer, such as almond, maple, caramel, butterscotch, pumpkin, or banana extract.
In a saucepan over medium-high heat, add 2 1/2 cups of Splenda brown sugar blend and 1 1/2 cups of water. Bring the mixture to a boil while stirring continuously. Reduce the heat to a simmer. Then cook for about 6 minutes. Stir occasionally.
Add 1/2 cup of butter and stir the syrup until the butter is completely melted.
Remove the pan from the burner. Then add 1/4 teaspoon of pure vanilla extract or any other extract that you'd prefer, such as almond, maple, caramel, butterscotch, or banana extract. Stir well.
Pour your homemade syrup into a syrup dispenser or jar and place it in the refrigerator once it's cool. The homemade syrup will keep for several weeks if stored correctly and if it lasts that long.