*RECIPE BELOW!* Get my Cookbook with 120+ Recipes: payhip.com/b/PUO5w (Save 10% with code E4CM) The Best Preworkout on the Planet: bit.ly/3Du3lR2 (Code E4CM saves you 10%) Ingredients: Wet 500g water 15g maple extract 8g imitation vanilla 25g brown sugar erythritol Dry 50g granulated erythritol 3.5g salt 2g xanthan gum .5g sucralose TIP: Maple syrup has 48g of sugar per serving so I wanted to match that sweetness, if you like your syrup less sweet dial the sucralose back by a point or two. (.3-.4) Optional: If you don't want to buy sucralose, you can use an extra 125 grams of swerve, but I found the taste to be better with the sucralose and it only costs 7 cents to use a half gram where as the swerve costs $2.56 for an extra 125 grams.
How come the end product looked a little watery? Why was that is it just still hot or does it thicken up in the fridge Or should I add more xantham gum to thicken it
WHy do you say to get that scale in the description when you only use .5 grams. Your normal point scale will do that - the one you use in your videos and have a link to as well.
I made this recipe for the second time today. I'm hoping someone else will find this post valuable I had to stop and start this video multiple times to get everything. Wet ingredients; 500 G of water 15 MG Maple extract 8 MG Vanilla 25 MG Brown Sugar swerve Dry ingredients 50 grams swerve 3.5 grams salt 2 Grams guar/xantham gum .5 Grams sucralose Mix dry ingredients in a small bowl. Immersion blend wet ingredients adding dry ingredients 2-3 minutes Cook on medium heat until boiling. 2-3 minutes. Whisk while cooking. Let cool. (Optional- add butter extract to enhance flavor)
Can we please get this man a building in every state so he can bless us with the nation's best restaurants?? I want to win hundreds of millions in the lottery so Nick can be my personal chef.
Amazing recipe over here in Europe these low calorie syrups are super expensive I get josephs or maple groves which is imported and insanely expensive, 15-20 bucks a bottle. This is going to save me a whole bunch of money and I can customize it myself. I would add some butter and cinnamon. I don’t need it to be 0 calories or 1.
You are one of the main reasons I created this. I know some people cant get it in the local grocery store so I wanted people to be able to make it on their own!! Glad to help.
Another Spaniard dealing to find those ingredients at an affordable price. Anyway, I'm gonna need to adapt the idea to the ingredients I can actually get. Changing the subject, A lot of effort involved in this video. The in-depth comparison among the syrups' benn turther than thorough. Congrats and thanks a lot
@@Exercise4CheatMeals If you are creating recipes for people who can't get stuff, I would suggest you use the generic names for ingredients instead of naming brands which are commonly unavailable to many people as well. Everyone everywhere can get erythritol. Nobody outside the US can get Swerve but since it's not pure erythriol, people may wonder if they need the other ingredients in Swerve and go on a pointless journey to import it for insane prices.
You can make a passable imitation maple flavoring with fenugreek seeds, if you don't want to buy maple flavoring for some reason. First you soak the seeds in water and drain off the water to wash out some of the vegetal smell, then you toast the seeds to boil out more vegetal smell, and then you extract the maple aroma into vodka.
I just adapted this into a sweet chili sauce (begin with a lot of chili and garlic, take out the maple and vanilla, halve the sucralose, double the salt). It's fucking awesome
ok I will absolutely try this. My wife is type 1 diabetic so we always have sugar free syrup. I hate it but it's also worth having. So if this is better I might actually cry tears of joy
I can't get my hands on maple extract in Poland but i can get maple aroma do you think i should add sucralose if those are sweetened with it anyway? I tested how strong it is and over 1g of aroma per 100ml of water stops intensifying the maple taste and gets into chemical ground.
Awesome, I never even thought about making my own. Is there an option you have thought of without the sucralose? Maybe liquid stevia since it doesn't take much to get sweet.
You can use all erythritol. Explanation in pinned comment. I dont like stevia taste and the liquid (much like liquid sucralose) is way over priced. Id rather just buy a seperate 15$ scale and use .1-.5 for pennies. However, if you love stevia, itll work here I am sure, I just dont know how much to use.
Just curious, where'd you get your calorie count for this recipe? Extracts have calories in their pure state. I'm aware most of the calories in extracts come from alcohol, so do the calories in the extract boil off when the mixture is heated?
ive actually been making my homemade low calorie brown sugar sweetener by just combining real molasses with 0 calorie monk fruit/erythritol sweetener. like, 16~20g~ worth of molasses to about 200g of 0 or low cal, granulated sweetener. some calories but it's trivial and worth! thanks for this recipe
I've also been doing that myself for several years, ever since I learned that brown sugar is essentially just molasses + white sugar. I use 1 tbsp molasses per 150 to 200 grams erythritol. It's a lot cheaper and probably better than Swerve's brown sugar.
So in theory, could I make any type of syrup just by swapping out the maple extract? For example creating a strawberry syrup with strawberry extract/aroma...
Oldest one I have is 3+ weeks. Used it yesterday. Still tastes fantastic. Unfortunately unless I waited a year to post the video, I wont have the exact answer. My educated guess is as long as it is in an airtight container it will last months.
Hey Nick, I can't get hold of sucralose - would it work to use some liquid monkfruit or stevia, something more concentrated, or just go with the extra erythritol?
I tried making my own syrup with Olive Nation Maple Extract a few weeks ago, which you said had good flavor. However the syrup just had a weird chemical taste and I ended up just throwing it away.
Tastes buds are definitely different and the ratios matter here as well. Not sure how much liquid (water) to extract you used, but that most certainly can have an effect. Also just thinking it might taste chemically since you are making it on your own could play a part in it. (Not saying for sure but just another factor). Definitely wasn't my favorite by far though.
@@Exercise4CheatMealsI just tried it again and this time it came out great. Turns out that a little bit too much of that pure sucralose will ruin the whole bottle very easily.
LISTEN PLEASE IM BEGGING. if you're reading this: it HAS to be Watkins maple. I tried mccormick maple extract, and don't get me wrong it was good, better than buttersworth, but it wasn't great. but if you use watkins, it is mind blowing how close it is. it still doesn't taste quite like maple syrup but it is really close. Also if you have CMC (carboxymethylcellulose) I highly recommend using that instead of xantham. i used 2.5g of it, and the texture is very nice
According to a Google search when sucralose is heated to above 120 °C (248 °F), it may dechlorinate and decompose into compounds that could be harmful enough to risk consumer health. That being said, there's already plenty of sucralose being used in my cooking (like in protein powder) so I'm not gonna worry about it personally
Im assuming one is to add bulk and the second one for sweetness (both are sweet but sucralose is way sweeter than swerve) I'm pretty sure you can use just swerve, plus the equivalent amount to compensate the lack of sucralose, and it will be even thicker. I'd be cautious, since saturating the syrup with swerve, might make the whole thing crystallize again once it's cool.
Explanation in pinned comment. But to elaborate even more, in my opinion, once you cross a certain amount of swerve in this recipe, it starts to get a funky taste esp side by side sucralose which taste close to real sugar imo. Also, the reply is also correct. The more swerve you put, the higher chance of crystallization you have. On top of all those things swerve seems to be getting more expensive by the day and cost $2.50 more to use the extra swerve vs .5g of sucralose.
I wonder what the issue is. I know itll start crystallizing if it isnt sealed or there is too much erythritol. Mine just got used last week from the batch I made to create this video and it still A1
@@Exercise4CheatMeals you know what that’s prolly what it is. I don’t have any sucrose to use in the recipe so I used more erythritol monk fruit/stevia blend from bulk barn and if had the crystals
I need someone that finds walden farms syrups hideously disgusting, chemically and bitter like I do to try this and let me know if it's better. I despise sucralose usually and find it extremely chemically.
Bro ! What is that little "belly fat" while you waering the gray T - shirt ? You have a pretty lean physique so that can not be fat ! Maybe water retention from the sweenters ? Seriously ! #idonotwantharmyou #justwannahelp
I am all for anabolic swaps, but -- as a Québécois, I cannot condone anything but the real deal when it comes to maple syrup. Just use real maple, or no syrup at all. ;p
Yeah my blind taste test told me maple syrup is third so ill take the extract all day. However all taste buds are different and as a maple syrup native I dont blame you.
*RECIPE BELOW!*
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Ingredients:
Wet
500g water
15g maple extract
8g imitation vanilla
25g brown sugar erythritol
Dry
50g granulated erythritol
3.5g salt
2g xanthan gum
.5g sucralose
TIP: Maple syrup has 48g of sugar per serving so I wanted to match that sweetness, if you like your syrup less sweet dial the sucralose back by a point or two. (.3-.4)
Optional: If you don't want to buy sucralose, you can use an extra 125 grams of swerve, but I found the taste to be better with the sucralose and it only costs 7 cents to use a half gram where as the swerve costs $2.56 for an extra 125 grams.
We need to collaborate someday
Do we 100% need the sucralose
How come the end product looked a little watery? Why was that is it just still hot or does it thicken up in the fridge
Or should I add more xantham gum to thicken it
WHy do you say to get that scale in the description when you only use .5 grams. Your normal point scale will do that - the one you use in your videos and have a link to as well.
This guy dug deep into the source code of food to create cheats for us all.
I made this recipe for the second time today. I'm hoping someone else will find this post valuable I had to stop and start this video multiple times to get everything.
Wet ingredients;
500 G of water
15 MG Maple extract
8 MG Vanilla
25 MG Brown Sugar swerve
Dry ingredients
50 grams swerve
3.5 grams salt
2 Grams guar/xantham gum
.5 Grams sucralose
Mix dry ingredients in a small bowl.
Immersion blend wet ingredients adding dry ingredients 2-3 minutes
Cook on medium heat until boiling. 2-3 minutes. Whisk while cooking.
Let cool.
(Optional- add butter extract to enhance flavor)
Thanks mate !
Couple of those milligrams should be changed to grams.
this is probably the best channel ive ever stumbled upon No bullshit, just slight humor and straight forwardness I love it
My God when did you gather 100.000 subs?!?!?! Congrats man it's incredible how far you have come
Can we please get this man a building in every state so he can bless us with the nation's best restaurants??
I want to win hundreds of millions in the lottery so Nick can be my personal chef.
I just discovered your channel and i wish i had found it much earlier! Such an underrated channel.
100k LETS FUCKING GO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!breath........LETS GOOO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
😂 My guy. I love you.
100k here we go
WE MADE IT.
congrats on 100k! in my opinion you deserve millions of subs
Amazing recipe over here in Europe these low calorie syrups are super expensive I get josephs or maple groves which is imported and insanely expensive, 15-20 bucks a bottle. This is going to save me a whole bunch of money and I can customize it myself. I would add some butter and cinnamon. I don’t need it to be 0 calories or 1.
You are one of the main reasons I created this. I know some people cant get it in the local grocery store so I wanted people to be able to make it on their own!! Glad to help.
Another Spaniard dealing to find those ingredients at an affordable price.
Anyway, I'm gonna need to adapt the idea to the ingredients I can actually get.
Changing the subject,
A lot of effort involved in this video. The in-depth comparison among the syrups' benn turther than thorough.
Congrats and thanks a lot
@@Exercise4CheatMeals If you are creating recipes for people who can't get stuff, I would suggest you use the generic names for ingredients instead of naming brands which are commonly unavailable to many people as well. Everyone everywhere can get erythritol. Nobody outside the US can get Swerve but since it's not pure erythriol, people may wonder if they need the other ingredients in Swerve and go on a pointless journey to import it for insane prices.
@@Exercise4CheatMeals I live in germany and even the Choclate Syrups cost 15-20 bucks. Could you try to make one too? Would appreciate that alot
Getting small dropper bottles to store and portion out my liquid extracts was a game changer for Nick's recipes
Big 100k bro, you deserve it so much ❤. Been here since 8k ☝🏽
You a day 1. I appreciate you. Thank you so much
I made some today. It tasted pretty good. I made it a bit thick so less xantham gum next time.
100k baby! congrats!
You can make a passable imitation maple flavoring with fenugreek seeds, if you don't want to buy maple flavoring for some reason. First you soak the seeds in water and drain off the water to wash out some of the vegetal smell, then you toast the seeds to boil out more vegetal smell, and then you extract the maple aroma into vodka.
Congratulations on 100k subs!
I can confirm this way more flavorful that the regular sugar free maple syrup
Was it viscous/syrupy like normal maple syrup? I trust Nick's recipes but the video does make the end product look a bit watery.
@@patrick4384 it was a bit more watery than regular syrup,
@@Loki-Grandmaster can just prolly add a touch more xantham gum
Nick really be putting money in our pockets with these recipes
I love the trademark bent pot
grats on 100k brotha
Already ordering Watkins from Amazon
This channel is gold!!! 🔥🔥🔥
You are our Prometheus man! You brought the fire into the gym rats' kitchen!!! Cannot be thankful enough for your work!
I just adapted this into a sweet chili sauce (begin with a lot of chili and garlic, take out the maple and vanilla, halve the sucralose, double the salt). It's fucking awesome
Oh and replace half the water with white vinegar
Do you need an inversion blender to make this or is it optional?
Can’t wait to try this!
Any Canadians on here know where we can get ahold of sucralose? I can only find it for like $50 at the cheapest
Same, it's incredibly expensive out here.
Do you need to store in the refrigerator or can you leave it out?
great I’m gonna make so much of this stuff!
What’s the reasoning behind using Swerve AND sucralose? If the sucralose is so sweet, why do you need both?
ok I will absolutely try this. My wife is type 1 diabetic so we always have sugar free syrup. I hate it but it's also worth having. So if this is better I might actually cry tears of joy
Blind taste tests says its way better than my previous favorite so I have HIGH hopes. Just try to surprise her and dont tell her its homemade.
@@Exercise4CheatMeals she’ll be down to try. Have you ever had the wegmans brand one? That’s her current fav
I can't get my hands on maple extract in Poland but i can get maple aroma do you think i should add sucralose if those are sweetened with it anyway? I tested how strong it is and over 1g of aroma per 100ml of water stops intensifying the maple taste and gets into chemical ground.
Awesome, I never even thought about making my own. Is there an option you have thought of without the sucralose? Maybe liquid stevia since it doesn't take much to get sweet.
You can use all erythritol. Explanation in pinned comment. I dont like stevia taste and the liquid (much like liquid sucralose) is way over priced. Id rather just buy a seperate 15$ scale and use .1-.5 for pennies. However, if you love stevia, itll work here I am sure, I just dont know how much to use.
Just curious, where'd you get your calorie count for this recipe? Extracts have calories in their pure state. I'm aware most of the calories in extracts come from alcohol, so do the calories in the extract boil off when the mixture is heated?
Saw my partner make brown sugar syrup once easily and immediately wondered if i could do it myself with the swerve
ive actually been making my homemade low calorie brown sugar sweetener by just combining real molasses with 0 calorie monk fruit/erythritol sweetener. like, 16~20g~ worth of molasses to about 200g of 0 or low cal, granulated sweetener. some calories but it's trivial and worth! thanks for this recipe
I've also been doing that myself for several years, ever since I learned that brown sugar is essentially just molasses + white sugar. I use 1 tbsp molasses per 150 to 200 grams erythritol. It's a lot cheaper and probably better than Swerve's brown sugar.
@@thenew4559 nice! exactly!!
So in theory, could I make any type of syrup just by swapping out the maple extract?
For example creating a strawberry syrup with strawberry extract/aroma...
@Exercise4CheatMeals What are your thoughts on mixing extracts for flavor and color?
My batch is all foam. I’m not sure what i did wrong but any advice?
I like your warped pot 😊
Could you please make a coffee creamer!?
Great video idea. How long does this syrup keep for?
Oldest one I have is 3+ weeks. Used it yesterday. Still tastes fantastic. Unfortunately unless I waited a year to post the video, I wont have the exact answer. My educated guess is as long as it is in an airtight container it will last months.
Can you try to make a Choclate Syrup PLS. Low Calorie ofc
Hey Nick, I can't get hold of sucralose - would it work to use some liquid monkfruit or stevia, something more concentrated, or just go with the extra erythritol?
bro this video deserves 1M views, you should change the title.
I tried making my own syrup with Olive Nation Maple Extract a few weeks ago, which you said had good flavor. However the syrup just had a weird chemical taste and I ended up just throwing it away.
Tastes buds are definitely different and the ratios matter here as well. Not sure how much liquid (water) to extract you used, but that most certainly can have an effect. Also just thinking it might taste chemically since you are making it on your own could play a part in it. (Not saying for sure but just another factor). Definitely wasn't my favorite by far though.
@@Exercise4CheatMealsI just tried it again and this time it came out great. Turns out that a little bit too much of that pure sucralose will ruin the whole bottle very easily.
even .1g extra will ruin it@@M4570DON
How about sucralose in the little pkg?
It's time to start eating pancakes again
Have you tried it with McCormick Maple Extract, I can’t find Adams or Watkins
LISTEN PLEASE IM BEGGING. if you're reading this: it HAS to be Watkins maple. I tried mccormick maple extract, and don't get me wrong it was good, better than buttersworth, but it wasn't great. but if you use watkins, it is mind blowing how close it is. it still doesn't taste quite like maple syrup but it is really close.
Also if you have CMC (carboxymethylcellulose) I highly recommend using that instead of xantham. i used 2.5g of it, and the texture is very nice
I’ve been using Joe Duffs syrup but I’ll have to give this one a try👌🏽
I am sure his is great as well! When you do, let me know what you think!
@@Exercise4CheatMeals all your stuff is fire, I don’t have any doubt this will be amazing too. I like and save before I even finish the videos🤷🏽♀️
could we add more xantham gum to make it thicker or will it start to ruin the flavour
lmk if you have luck with this
Looking forward to try this out. However, my package of sucralose says that it shouldn't exceed 120°C. What's up with that?
According to a Google search when sucralose is heated to above 120 °C (248 °F), it may dechlorinate and decompose into compounds that could be harmful enough to risk consumer health. That being said, there's already plenty of sucralose being used in my cooking (like in protein powder) so I'm not gonna worry about it personally
Thought it was flaxseeds instead of xantham gum
Better yet, could it be flaxseeds instead of xantham gum?
all we need now is a chocolate chip cookie dough ninja creami😩
Make a vanilla ice cream. Make his protein cookie dough. Use mix in setting
100k boys we did it
What happens if you just use Great Value Sucralose? $28 is a lot for me to spend on some sweetener :/
think Guar gum would work for this if we dont have xanthan gum?
That's what I've been using. My bag of guar gum has lasted two years, it's not like we use a lot of it😂
I promise officer the scale is for my sucralose lol
😂😂😂😂😂😂😂😂😂😂
Intent to distribute sweetness 😂
@@xjac2916 😂😂
We need a key lime ninja creami recipe
Why both sweeteners?
Im assuming one is to add bulk and the second one for sweetness (both are sweet but sucralose is way sweeter than swerve)
I'm pretty sure you can use just swerve, plus the equivalent amount to compensate the lack of sucralose, and it will be even thicker. I'd be cautious, since saturating the syrup with swerve, might make the whole thing crystallize again once it's cool.
Explanation in pinned comment. But to elaborate even more, in my opinion, once you cross a certain amount of swerve in this recipe, it starts to get a funky taste esp side by side sucralose which taste close to real sugar imo. Also, the reply is also correct. The more swerve you put, the higher chance of crystallization you have. On top of all those things swerve seems to be getting more expensive by the day and cost $2.50 more to use the extra swerve vs .5g of sucralose.
How did I just now realize you don't have a waffle recipe?
I tried Gorilla mode twice and it hurt my stomach. Not sure what caused it because i see so many people reccomend it
Mine started to crystallize after a bit
I wonder what the issue is. I know itll start crystallizing if it isnt sealed or there is too much erythritol. Mine just got used last week from the batch I made to create this video and it still A1
@@Exercise4CheatMeals you know what that’s prolly what it is. I don’t have any sucrose to use in the recipe so I used more erythritol monk fruit/stevia blend from bulk barn and if had the crystals
too bad we dont have most of these ingredients in north africa
I thought it was fish sauce from the thumbnail, although that does have a couple calories.
That is also a great condiment.
Sucralose, and all artificial sweeteners, give me a headache. I might try this with stevia in place of the sucralose.
What did you do to your pot? 😂
Shes been through alot. Dont judge her
yooo 100k :D
Congratulations on 100k. You have been working hard. Glad it's paying off. Go cringe king.
Cringe King goes hard for the 100K subs.
Thank you Bulldog!!!!
he's good
Diced Daddy you climbing!
Stair by stair.
PLEASE TELL ME WE ARE GONNA HAVE A 100K BOMB ASS RECIPE PLZZZZZ!!!!!
Lmao pizza recipes ocming back in a couple months once weather cools down a bit. Just got a 16" pizza steel to make some big bois
I need someone that finds walden farms syrups hideously disgusting, chemically and bitter like I do to try this and let me know if it's better. I despise sucralose usually and find it extremely chemically.
i;ve tried the walden farms, this is definitely better
Who you hitting over the head with that pot?
😂 LMFAO!!!! 😂
99.9k subscribers! So close to 100K buddy congrats - unless you get cancelled in the next 60 subs
Thanks for crossing your fingers. 😂😂 WE MADE IT, NO CANCELLATION
sheeeeeeeeesh
Not every kitchen can afford it sadly.
Just let me know when you’re sending my participation paycheck
Okay Nellie1693
Isn't this way more expensive than buying sugarfree syrup?
Thought it was a jug oh bourbon...
H Y P E😊
omg 99,9k
False 100,000
I KNOW RIGHT. WE JUST HIT IT THO!!!
Can you just buy a maple tree?
✝️💪
😜 *promo sm*
Bro !
What is that little "belly fat" while you waering the gray T - shirt ? You have a pretty lean physique so that can not be fat ! Maybe water retention from the sweenters ?
Seriously !
#idonotwantharmyou #justwannahelp
I rather cheat on my woman than cheat on my Diet
Top comment 😂
Nah cheat meals 4 lyfe
i can't with the eating sounds🤢
You make decent content but your just Sssoooo unlikable!!! 😮💨
I am all for anabolic swaps, but -- as a Québécois, I cannot condone anything but the real deal when it comes to maple syrup. Just use real maple, or no syrup at all. ;p
Yeah my blind taste test told me maple syrup is third so ill take the extract all day. However all taste buds are different and as a maple syrup native I dont blame you.