There’s no way to avoid it, if you’re baking or making candy: you are going to need light corn syrup at some point to get a good result. After a few trials (and errors), I finally came up with a corn syrup recipe that is close enough to maintain the integrity of the recipes without adding any weird after tastes or textures!
Low-Carb Light Corn Syrup
- 3/4 Cup Water
- 1/2 Cup Truvia
- 3/4 tsp Vanilla
- Pinch of Salt
- 3/4 tsp Xantham Gum
In a small saucepan over medium heat, mix the water and Truvia. Bring to a low boil and stir in the Vanilla. Reduce Heat to low.
Spoon out 1 TBLS of the hot Truvia mixture and, in a small bowl, stir in the Xantham Gum. It will be quite thick and sticky. It’s ok if it’s not entirely smooth.
Stirring continuously, add the Xantham gum mixture to the saucepan. Return the heat to medium and bring the mixture back to a low boil. Cook for one minute until the mixture starts to thicken. Remove from heat.
Pour the corn syrup thru a fine mesh strainer, pressing the corn syrup thru while leaving any unincorporated Xantham gum solids in the strainer.
Allow to cool slightly before using. As this cools further it can become crystallized, although mine did not. Mine just thickened into a jelly like consistency. If either happens, just put it in the microwave for 10 – 15 seconds and stir it again before you’re ready to use it. Makes about 1/2 Cup and doesn’t keep real long, so plan to make it when you will be likely to use it up. #ThisGirlLovesToEat
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