Maple Pancake Syrup (Low-Carb) - cooking recipe

Ingredients

1 1/2 cups Splenda granular (not packets)
1 1/2 cups water
1 tablespoon cornstarch
1 - 1 1/4 teaspoon maple extract
1/2 teaspoon vanilla extract

Preparation

In small bowl, mix cornstarch and 1/4 cup of water.
Stir to dissolve cornstarch and make a slurry.
In saucepan over medium-high heat, add all remaining ingredients.
Bring to boil.
Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
Boil 30 seconds.
Remove from heat.
Cool.
Bottle and refrigerate.
NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
Remember that it thickens more as it cools, so don't over-thicken.