Brown sugar tastes different from white sugar or other sweeteners like maple syrup, honey, or molasses.
Several sugar-free options are available, including Truvia, Splenda, and Stevia. They’re not for me. I Kondoed them all out of my house. But as long as you know they won’t thicken the syrup, only sweeten it; then you can use them.
You should also consider a new sweetener class, which is more likely to be available at your local health food store. You should investigate brown rice syrup, coconut syrup, monk fruit liquid, allulose, or dates, as some sweeteners may lower your blood sugar and insulin levels.
To get syrup, simmer.
Stir the sweetener into the flavor base while it simmers. The sweeteners that we have discussed will help to thicken the syrup, but it is not necessary. The sweetness is what makes syrup, not the viscosity. If you want a thicker syrup, continue to simmer it, stirring constantly to avoid burning.
You can thicken syrup with binders like gelatin or cornstarch if you don’t have any sweetener. You’ll need to make a slurry to use cornstarch. This is usually made with cornstarch and water, but you can use the flavoring base instead (it’s mainly water). Mix them in a ratio of 1:1, using a tablespoon for each. Stir them until smooth, then add half of the mixture to the syrup simmering on the stovetop. Let it simmer for 5 minutes, then check the thickness. You can add more slurry if it still needs to be thick enough.
Add one tablespoon of gelatin powder to each quart of liquid and mix it in. Please bring it back to the heat and simmer it for 5 minutes. Gelatin must cool before you can see its effect. So, keep a rigid plate and pour on a teaspoon of syrup. Then tilt the scale and see how thick the gelatin is. You can always add more syrup.
Start your ‘rup adventure with coffee or lime.
Start with coffee syrup. Pour one pint as strong as possible. You can use all espresso or start with a cold brew, a decaf, or a choice of cold brew. Add 2/3 cup brown sugar. Stir the ingredients together in a pan on medium heat. Once you reach a boil, simmer them for 5 minutes. You can try it and see if you like it. You can add up to two cups of sugar. If you want, add more. Simmer for five minutes each time. Combine one tablespoon of cornstarch in a small bowl with one tablespoon of water or coffee. Stir until the lumps are gone. Add it to the coffee syrup and stir until all lumps have disappeared. Stir in the sugar and simmer it for 5 minutes. Pour into a bottle, let it cool, and then put it in the refrigerator.
Grab two pounds of limes, a juicer, and some sugar to make a simple fruit syrup. The pulp will be removed by juicing the limes. The juice that remains should be light-green and cloudy but with no pulp. Weigh and record the juice’s weight. Add the liquid to a pan and bring it to a boil. Pour the lime juice into a saucepan and add sugar. Stir to combine. Pour the syrup into a bottle and place it in the refrigerator.
The bottle that ‘rup
Pour your syrups into bottles and store them in the refrigerator using a funnel. You can find them online, but I’ve always loved the IKEA bottles because they are affordable, pretty, and sturdy. IKEA’s bottles are available online, and I have loved them for many years because they’re beautiful, inexpensive, and sturdy.
The syrups are suitable for a long time. Keep an eye on your syrups and throw them out if they start to mold. You can tell if your syrup has bubbles by the color. It won’t harm you but will change its flavor and ABV.
With your new syrups, you are ready to embark on a new life as an Instagramming soccer mom drinking cherry limeade from a 72-ounce Stanley cup. It’s a shame, but cherry limeade does sound delicious. I have to go.