Xylitol syrup for pancakes or lattes

At first I ruled out the idea of doing a syrup out of xylitol. I just assumed that the chemical differences between xylitol and sugar would mean it wouldn't act in the same way. Fortunately, I decided to try it out, and my assumption was proven wrong.

I like homemade syrup better than store-bought, so I've spent some time experimenting with it. Regular homemade syrup is not exactly healthy considering that it's sugar and water. But with xylitol, syrup can actually be healthy!

This is great for those on diabetic diets, or who just want to consume less sugar. I took my base recipe for sugar-based syrup and did a one to one substitution:

Xylitol Pancake Syrup

One part water

Two parts xylitol

Two teaspoons extract of choice per cup of xylitol (I use maple or vanilla). I sometimes use up to 1 tablespoon of extract per cup of xylitol if I want a real strong flavor.

Boil while stirring continuously for ten minutes, cool to thicken slightly, and enjoy!

NOTES:

(1) To avoid crystallization of the syrup, do not mix one batch with another. The slightest difference in concentration between two batches will cause the mixture to start crystallizing almost immediately. By the way, this goes for sugar-based syrups as well.

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