WOndering how you would make it. I'm glad you found us! This is a simple sugar base and I've never made that from Splenda, or other versions. I went and checked out your site and you have a full business going. There is a recipe movement out there, and gourmet flavored syrups offer us endless coffee drink experiences with more creative uses for our favorite, delicious flavors. For an espresso: For every 11/2 ounces (45 ml) of espresso, add 1 teaspoon (5 ml) of flavored syrup (or to preferred taste). If you make your own recipe and don't add in anything processed using only natural flavor or spice, try adding a wee bit of corn syrup, lemon juice, or cream of tartar to your syrup right before you pour it into your bottles to help solve your crystallizing problems. Simple sugar syrup is recommended when sweetening iced or cold coffee drinks. #sorrynotsorry :). I suppose this might be a silly question, but is there any way to make a simple syrup with a sugar free method? :). Do you have any ideas for a peach syrup?? (adsbygoogle = window.adsbygoogle || []).push({}); The variety of flavored coffees is amazing, the biggest sellers being French vanilla, Irish cream, hazelnut, macadamia nut, chocolate, and spice-based flavors. I would add the chocolate separate so that the mixture works best. Any thoughts on what I'm doing wrong? And I can't wait to hear how you customize these to your favorite flavors...yum! (watch carefully that it doesn't boil over!). This isn't meant to be a sugar-free version but a standard old-fashioned way to make simple syrups that are useful for so many things. I have seen other recipes using xanthum gum and stevia. Thanks! For an iced café mocha version, simply do the same as for the hot, and serve in a tall glass filled with ice, or, even better—coffee ice cubes! If it starts to rise in the saucepan, it means the heat is still higher than it should. Have a wonderful weekend and be sure to tell me how it goes! The Lord smiles on us at the most unexpected times! So what do you mean by caramel sauce? At first it looked like mold on the top, then when we got it out it looked like a gel ball and it was mostly the pieces of vanilla. In a medium saucepan, combine the sugar and extra-strength coffee. Just know that your grinder and brewing equipment will likely take on the tastes and aromas of that flavor. Nutella? Roasting companies have successfully added hazelnut, vanilla, and chocolate to their coffees. and do you mean hard peppermint candy, like rock candy or?? more yummy things to do with simple syrups. * to make strong brewed coffee use 250ml (1 cup) of water and 45ml (3 tablespoons) roast ground coffee. Me too!!! I wonder if there is a way to make these sugar free? Versatile, easy, and delicious! The link from Pinterest produced a 404 error saying the page didn't exist. :D. Your email address will not be published. I do love all of the fancy flavors that they offer. I shared your link on my FB page. 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So glad you liked it! If you add fresh fruit or spices it would shorten the time. Do you think this would work using candy/ baking oils? When the volume has dropped to about half the original size (after the 15 minutes), add the vanilla (pic.3), stir and remove from heat. Bring to a boil, stirring constantly to dissolve sugar. I’ve included my own easy recipe for the syrup … Cori, thanks for that! Not the canister Kool-Aid, that has the sugar in it. I love coffee! Use in your favorite food and drink recipes, and enjoy! In a medium saucepan, combine the sugar and extra-strength coffee. Thank you! Maria Alison so if I wanted to make syrup with just vanilla extract, how much cream of tartar would I add? We closed them, three of them had the type of old school lid that has a ceramic cap with a rubber seal and it is on a hinge...if that makes sense. I love the idea of these syrups. -220gr/7.8oz or 250 ml (1 cup) white sugar Try it, and let us know the results!