Keto "Corn" Syrup Substitute

Wanted a keto corn syrup equivalent that could be used in multiple recipes. I have been making a kind of "corn" syrup since 2022 but never tested and came up with a solid recipe with all the information to make sure it comes out right every time and works in recipes.

For the keto "corn syrup" I use allulose, there are no other low glycemic sweeteners that doesn't crystalize when cooked and cooled and thickens like allulose does without adding a bunch of stabilizers. I add an 1/8th of a teaspoon of citric acid to 1 Cup of syrup to ensure it won't crystalize on the counter. I've had my allulose "corn syrup" on my counter for months so you can definitely make this ahead of time but I've found that adding things to the syrup could make it crystalize. You just have to make sure you store it in something clean. I always suggest weighing because every brand of allulose is going to weigh different per cup depending on the grind of the sweetener.

The amount of water you add matters in the recipe along with the size pot. Both can alter the mixtures ability to get to the right temperature in the right amount of time to get the right viscosity when cooled. You don't want much color change on the syrup at all. To pick the size of the pot, you only want about an inch of allulose syrup in the bottom of the pot. Using a really small pot will make it so your allulose caramelizes before it reaches the right temperature on a laser thermometer.

The last main component to ensure the allulose reaches the right temperature and consistency is cooking it on a low heat so that all the allulose melts before caramelizing or going to too high of a temperature. I keep it at medium low until all the sweetener is completely dissolved, then and only then do I raise the temperature to just below medium. After all the sweetener is mostly dissolved, I no longer stir with a spatula and just swirl and take the temperature until it reaches 260 degrees.

I've found using the keto corn syrup is easier if you place it on a warm stove before you need to use it, to loosen up the mixture a bit. Can also warm on 50% power for a few seconds. Also if you are using it for a recipe that has melted butter in it, like pecan pie, you can melt the butter and corn syrup together before adding it to the rest of the mixture.

Other Recipes I have used it for is keto fondant, modeling chocolate and an upcoming recipe for keto peppermint patties!

Accuweight Scale - https://amzn.to/4jMvhSY

Measuring spoons- https://amzn.to/3N07v7b

Etekcity Infrared Thermometer - https://amzn.to/4f0Ujwg

Restaurant 10 in Spatulas- https://amzn.to/3Tq1ALd

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Durelife Allulose- https://amzn.to/4of141j

Citric Acid- https://amzn.to/3XZq7KP

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Keto "Corn Syrup" Makes 1 Cup

320g/2 Cups Allulose

2Tbs./28g/1oz. Water

1/8 tsp. Citric Acid

Instructions"

1. Place allulose in a heavy bottom medium sized sauce pot and pour the water around the edges

2. Place on medium low heat and stir to moisten the sweetener, then stir occasionally until most of the crystals are dissolved

3. Once it is all melted, swirl the pan and using a laser thermometer continue taking the temperature

4. You want the thermometer to be constantly be hitting around 260 degrees before pulling it off the heat

5. Once off add the citric acid and stir, pour into a clean, dry container to cool, once cooled cover and store on the counter

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