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Old 02-24-2011, 08:06 PM   #1
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What makes sugar-free syrup thick?

I used to make my own syrups but sugar was the thickening agent. Are there any suggestions for making a thicker sugar-free syrup without using things like "other syrups"?

I found one recipe that just uses water and Splenda--but I can't help but think it's like pouring water on things

Thanks
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Old 02-24-2011, 08:16 PM   #2
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Quote:
Originally Posted by Lucky4 View Post
I used to make my own syrups but sugar was the thickening agent. Are there any suggestions for making a thicker sugar-free syrup without using things like "other syrups"?

I found one recipe that just uses water and Splenda--but I can't help but think it's like pouring water on things

Thanks
Hi Lucky…
I would guess guar gum or Xanthan Gum, but it gets really tricky with the ''gums'' so you don't end up with slimy texture instead of thick texture.

Our low carb pancake syrup has ''Cellulose gum'' in it (among many other things with scientific names) and our low carb Chocolate Sauce has ''Xanthan Gum''.

I know of no 'natural' way as with sugar to just cook and thicken without the risk of turning it solid (as in cooking with Isomalt powder) A man who used to experiment with such in the Recipe was KevinPA (recently passed away). He posted most of his recipes and attempts in the Lowcarb Recipe Help section of the forum.

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Old 02-24-2011, 09:11 PM   #3
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yes, those syrups are very watery, for use in coffee and things, not the pouring kind. I have done a lot of thickening with various things, and I don't believe you could get a good syrup texture that way. Larry is right, the gums would get very slimy at some point. you could do it with erythritol, but it would need to be used fairly soon. that stuff crystallizes really quickly compared to sugar.
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Old 02-25-2011, 02:37 AM   #4
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You can try glucomannan/konjac, but it's tricky getting the right amount. A little goes a LONG way, and too much can make it a bit yucky. Also, stir like you're mad at somebody!
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Old 02-25-2011, 06:56 AM   #5
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I've done it a few times for using as a "drizzle" to enhance slices of lemon cheesecake, with a VERY light sprinkling of Xanthan gum over the top surface of 3/4 cup or so of the raspberry SF syrup + a tsp or so lemon juice. Using a tiny whisk, keep whisking quickly & diligently. If it doesn't seem to be thickening, use another very light sprinkling--whisk & whisk & whisk some more. I also found that upon standing for awhile in the fridge, it became thicker. I only used the lightest of sprinkles each time. It was barely visible on the surface of the syrup--they've said here that it will clump together in a glob, if you use much at a time. Mine was not at all slimy, but they've also said if you use too much it can get that way.
I just did it at room temp--did not heat it at all.

I guess the test of it was that I took it to a HC family gathering and they all loved it...asked where to buy that sauce? They thought it was an ice cream topping syrup. And it's good that way too, I found.

HTH, Jen
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