In a small pot add 1/2 cup and 2 Tbsp of water. Stir until well combined.
Heat over medium-high until sugar is dissolved.
Meanwhile, in a separate pot, bring the remainder of the water to a boil then add it to the dissolved sugar mixture, slowly. If you pour too quickly, it will bubble over. You must go a bit at a time.
Now you can add the remaining ingredients: sugar, lemon juice and xanthan gum. Be sure to stir until well combined. ***TIP*** When adding the xanthan gum, add it a bit at a time so that it does not clump up.
Reduce heat to low heat and simmer for 45 minutes.
Allow to cool 5 minutes then strain syrup into an airtight container. Do not put the lid on your container until the syrup has completely cooled (approximately 1 hour).
Tips / Suggestions: I prefer to make the syrup a day or two ahead since it does take a while to make.
Keto With Lee
Dark ‘corn’ Syrup
** Please note: These Macros are estimates according to the ingredients I used. ***