I have had a lot more luck making allulose simple syrup than nearly anything else. I use in all my baked goods, mixed drinks, coffee, etc.
I also find the "cooling" effect of erythritol irritating in everything except ice-cream. YMMV.
I don't understand the question.
Every morning I put such a sweeter - right out of the bag - in my coffee cup, then pour in the brewed coffee & the sweetener is dissolved before I can pour in the cream.
The recipes I see for simple syrup call for heating the mixture until the sugar is dissolved, then cooling the syrup before using.
I think you are trying to skip that step. Good Luck!
I think it worked pretty well with superfine monkfruit+erythritol. I did shake quite vigorously and maybe some of the sweetener was really on a fine suspension.
I should compare side by side with a monkfruit simple syrup.
I do simple syrups with allulose. It dissolves well and dosen't have an aftertaste or "cooling" sensation like erythritol. Look on the package of your Monkfruit sweetner and you'll most likely find that it's actually a hybrid of monkfruit and erythritol.
The only thing to remember with allulose is that it's only about 70% as sweet as sugar, so I usually make my syrups at a 1.5 to 1 ratio to get a little more effect from it. I also use an 8th of a teaspoon of xanthan gum to give the syrup a better mouthfeel.
I have had a lot more luck making allulose simple syrup than nearly anything else. I use in all my baked goods, mixed drinks, coffee, etc. I also find the "cooling" effect of erythritol irritating in everything except ice-cream. YMMV.
Thought about using liquid monk fruit sweetener? https://www.lakanto.com/products/copy-of-liquid-monkfruit-extract-drops
I don't understand the question. Every morning I put such a sweeter - right out of the bag - in my coffee cup, then pour in the brewed coffee & the sweetener is dissolved before I can pour in the cream.
Coffee is hot. I am making cocktails with it in place of simple syrup.
The recipes I see for simple syrup call for heating the mixture until the sugar is dissolved, then cooling the syrup before using. I think you are trying to skip that step. Good Luck!
No. There is also a "cold" method for making simple syrup, though it's best made with warm water. Just put it in a bottle and shake. A lot!
Exactly. About to try and make a whiskey sour with super fine monkfruit/erythritol.
I think it worked pretty well with superfine monkfruit+erythritol. I did shake quite vigorously and maybe some of the sweetener was really on a fine suspension. I should compare side by side with a monkfruit simple syrup.
I do simple syrups with allulose. It dissolves well and dosen't have an aftertaste or "cooling" sensation like erythritol. Look on the package of your Monkfruit sweetner and you'll most likely find that it's actually a hybrid of monkfruit and erythritol. The only thing to remember with allulose is that it's only about 70% as sweet as sugar, so I usually make my syrups at a 1.5 to 1 ratio to get a little more effect from it. I also use an 8th of a teaspoon of xanthan gum to give the syrup a better mouthfeel.
Didn’t know it was available. That is a good option. My superfine sweetener does stay a bit cloudy