Candy Cherry Syrup Dex#

What's this? What's it for? Add it to a cola or lemon-lime soda to make a cherry version, yummm; plus it adds fiber. It also turns plain yogurt into something like a go-gurt, but with a lot less sugar.

 It has a super-strong and sour cherry flavor, and reminds me of cherry candy. After a lot of Google searches, I discovered that almond is the secret flavor. I also tried this with real cherry flavor and artificial cherry flavor. In the end, I decided to use both! It satisfies my notion of cherry candy from my childhood, while rounding it out with the real flavor.

Candy Cherry Syrup

Ingredients

• 576 g (1.8 cups) soda syrup, half a recipe from this blog post, or make just enough (see below).
• 16 g (3.75 tsp) almond extract
• 8 g (1.88 tsp) real cherry extract
• 8 g (1.88 tsp) imitation cherry extract
• 15 g (3.38 tsp) malic acid
• 1 g (32 drops) stevia liquid "NOW"
• 2 drops scarlet red coloring

Instructions

1.  Blend with an immersion blender. No need to refrigerate.

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Soda Syrup, Just enough for this recipe

If you don't already have some made up, and want to make just enough for the cherry syrup, make this first. Yield: 576 g (1.8 cups) soda syrup

Ingredients

• 53.5 g (0.27 cup) sugar
• 232 g (2.02 cup) dextrose
• 84 g (1 cup) Benefiber
• 0.03 tsp (0.1 g) cream of tartar
• 206.5 g (0.91 cup) water
• 0.5 tsp table salt
• 0.19 tsp accent
• 1 drops glycerin
• 2.55 g (0.53 tsp) stevia drops
• 2.4 g (0.42 tsp) gum arabic*
• 0.28 g (0.04 tsp) xanthan gum*

*If you've got some mixed up from the other blog post, use 2.68 g (0.46 tsp) emulsifier blend to replace the gum arabic and xanthan gum.

Instructions

1. In the pot, mix together sugar, dextrose, fiber, and cream of tartar. Add water and optional salts for soda syrup, and stir to combine over low heat.
2. Note: be prepared to remove the pot from the heat If it begins to boil over.
3. Increase heat to medium-high, continue to stir while bring to a gentle boil (250). Wash any sugars off the sides of the pan with a wet pastry brush. Reduce heat (220), cover, and simmer 10 min. Remove from heat and cool 30 minutes or to room temperature.
4. Add water to achieve final weight/volume, to account for evaporated water.
5. Add stevia, and emulsifiers. Blend well with an immersion blender.
6. Store refrigerated.