Corn Syrup is EVIL if you have an adversion to it.
Chatwon, That recipe for Condensed milk is all fine and dandy, but if you're allergic to Corn syrup, and even Maple Syrup, which kills me because I LOVE MAPLE, but for someone like myself, that's a nightmare waiting to happen, to say the least.
I am someone who monitors my sugar intakes, this includes all syrups and what have you.
The one thing I have found in making Brown sugar is that you need to buy a sugar free based Maple Syrup. (Basically it's like a splenda based simple syrup with some sort of gum based, thinking locust bean gum or something like that, and it's maple flavoured.) You're going to take the maple syrup and mix with a granulated sugar substitute. (I'm thinking the ratio is 1/4 cup of syrup to 1 cup of substitute.) The only other option that I found works is going organic with an unrefined dark brown sugar, but that should be only 2 tbsp per one cup of substitute. The organic dark brown does not raise blood sugar levels as it takes more for the body to process it.
I agree with Scott, however. I know too many people who have to use sugar substitute, either due to diabetes or due to having an RNY bypass. Those who use Saccharin, Cyclamate based, and Aspartame substitutes run a higher risk of either overeating or driving their blood sugar levels too high. The Splenda does not do this because it's made directly from sugar, but doesn't contain the same principals that sugar does. (Which is why Splenda does not brown.) I fall into the latter, which is why I say that I have a corn syrup allergy, it's actually a serious reaction to mostly ALL syrups that are not based in a sugar substitute. Stinks to be me, but I'm better off without it.