I did a little experimenting this morning and am pleased with the results!

I know that the DaVinci SF pancake syrup is thickened with vegetable gums, it says so on the label. So I got to thinking - why not add some ThickenThin/Not Starch to ANY DV flavor?

This morning, I started with 1 cup of SF Huckleberry syrup. I added 1/2 tsp. TNTNS to it, whisked, and heated in the MW for 1 minute. Nope, not thick enough! Repeated the procedure, better but NOT QUITE THERE - so in total I added 1.5 tsp. TNTNS to the 1 cup syrup, and heated in MW JUST til it came to a boil.

It thickens as it cools, so it was a bit thicker than regular pancake syrup, but DH and I both agreed we rather LIKED it that way, as it wasn't running all over the plate. It was pourable but I'd say nearly a gravy consistency.

Tomorrow's pancakes will have STRAWBERRY flavored syrup! I'm also gonna try blueberry, raspberry, and definitely the new Pineapple flavored syrup when it arrives!

Char

Don't squat with yer spurs on!

Wow Char, what a GREAT idea. The mind boggles!!!


BC
172/108/108
Zone since 4/98

Know what popped into my mind last night. Your thickened DaVinci in a berry flavor, drizzled over cheesecake. Or better yet, mixed with real berries, spread on top of a cheesecake and refrigerated to firm a bit.

Sara Lee eat your heart out....


BC
172/108/108
Zone since 4/98

Wow - that opens up all kind of uses doesn't it? And I like my syrup thick too, Char, so I can eat it with the food not leave it on the plate!

Connie

With a lot of really good sauces I've made in the past, eggs are a main thickener. You might check some recipes and see if you could adapt eggs or egg yolks to thicken the syrup.

I'd give it a go, but I'm not to the point of lc syrup yet -- I'm just starting induction and staying away from all sweets for now.

Linda

BC, I'm with ya! I also thought it would be terrific over ice cream (maybe combine chocolate and Creme de Menthe syrups and thicken?) and blended into plain yogurt.

Over the cheesecake sounds excellent!

And I bet if you thickened it a little MORE you could call it JELLY and use it on low-carb toast with peanut butter....

Linda, in this case I think eggs would cloud the syrup. The vegetable gums leave it clear, rather like cornstarch would! Good thinking though....

Char

Don't squat with yer spurs on!