Sweetener syrups are now available to use in place of sugar and you can also make your own using a powdered sweetener in the same way you'd make a sugar...
Thanks for this. As a diabetic I generally avoid using sweeteners that impact insulin. My house simple syrup is half allulose, half Monkfruit blended with erythritol. Most diabetic and keto recipes suggested mixing sweeteners. For example, ice cream made with allulose won’t harden, whereas erythritol turns it into a brick. A 50/50 blend feels and tastes like cane sugar ice cream. Mixing tends to improve the taste but the syrups tend to be thin.
I do not use either of those artificial sweeteners as lab tests indicate these still trigger an insulin response despite being 0 calorie. As an example I used to eat a chocolate candy with maltitol that had such an effect on insulin I could have used it as a sleeping pill. I later learned several artificial sweeteners and sugar alcohols may be no or low calorie but they can be as bad or worse than sucrose for triggering an insulin response.
Interesting feedback. I've just checked the ingredients to Monin's sweetener (I've also added to our brand page) and they use a blend of acesulfame K and sucralose. Do you have experience of these?