So, I found a maple syrup recipe here that called for saccharin, and decided to tweak it with some different sugar alchohols. I tried this:
2 C water
3/4 cup Polydextrose
1 C Erythritol
1 C Splenda*
1 T maple flavoring

Bring the PolyD and water to a boil, then reduce heat and add Erythritol and Splenda and flavoring, stirring until desired consistency is reached.

I used only 3/4 of a cup of PolyD and the consistency came out a little thin, I think a full cup would make it a little thicker, but the taste is fine.

*Use sweetzfree for a lower carb count

PolyD-36 g
Splenda - 24g
total: 60g for 2 Cups

Enjoy!!

Thanks for the recipe, I've been looking for something like this....gotta go buy some of the ingredients!

Honestly, Walden Farms pancake syrup is so good I can't imagine going to the effort to make this.

I just got the walden farms but haven't tried it yet. I did recently try the Mrs. Butterworth's that is lowcarb (well, it's sugar alcohols and aspartame), and while I didn't think it was great -- there is a certain "thinness" to the taste of a lot of stuff with non traditional sweeteners somehow -- it was enough that, used lightly, I thought it was surprisingly decent, since everything else I'd tried to date was really yucky. I'll have to come up with something to try the walden farms on since you mention it.

PJ

Well, the point of putting these sugar alchohols together was to avoid the complications of sorbitol (usually used in SF syrups) and to be able to adjust the sweetness of the sryup. I consider Erythritol to be the super food of sweeteners. It dissovles perfectly, causes no GI distress, and enhances other sweeteners like Splenda and Ace-K. For someone like me who likes to drench their pancakes, it doesn't come much better.