The lowdown on LowCarb Sweeteners

CookingWithCarlo.com ^ | Dec. 15, 2003 | Carlo3b Dad, Chef, Author

[RJayneJ]

I don't think that is going to do it. I need a chocolate coating for candy that will dry and harden. The recipe calls for a bag of chocolate chips and 2 tablespoons parafin. I want to use baker's squares instead of the semisweet chocolate chips and sweeten it with Splenda. If I can't find something, I can use sugar but I still need to use the baker's chocolate because that is all I have.

[carlo3b]

Whoa, Give me a couple of minutes..

[Dubya]

Add me to your list please.

[Mjaye]

SomerSweet™ : contains, Oligofructose, Inulin, Fructose, Sprouted Mung Bean Extract, Acesulfame K .... Yummmmm... 8^)<<<<<<<

Thanks, yechhh. The very idea of "mung bean" leaves me cold. But I wonder if this would be considered "better" than sugar for the body.

[carlo3b]

Sorry, I have a house full of family tonight.. I have never made chocolate coated anything, nor do I like to do candy, but I do know how to eat it.. Ha!

The only thing that I can think of as a hardening coating I have ever done was a bar of paraffin and 1 large bag of Chocolate Chips. Melted over double boiler. If I can find anything additional, and if my grand kids let me I will post another recipe.. sorry honey.. bad time tonight.

[RJayneJ]

It's ok. I found a half bag of chocolate chips and fooled around with it. So for good or ill, they are coated with something now.

[carlo3b]

This is a recipe using the method that I used tp do the coating. I hope this helps.. I wouln't sub the sugar with anything though.. Let me know if you need a different one..

Heavenly Chocolate Cherries

• Marashino cherries
• 1 box powdered sugar
• 1/2 cup margarine
• 1 tbsp vanilla
• 1/4 tsp salt
• Semi-sweet chocolate squares
• Parafin
1) Blend sugar, margarine, vanilla, and salt together until you can form a ball.
2) Take a small amount and roll it into a ball. Flatten it in your palm and Put a cherry in the middle of it.
3) Form the dough around the cherry.
4) Melt chocolate in pan over low heat, adding a small amount of parafin.
5) Use toothpick to dip cherry in chocolate.
Put on wax paper covered tray Refridgerate. Voila!!!

[carlo3b]

Sheesh, I didn't see your response before I posted my recipe.. I wish I could have been more help for you sweetie. This was a really busy evening, but this is a subject that I really don't know much about anyway.. Candy and chocolates just don't ring my bell.. I always had great pastry Chefs working in my establishments because of that.. LOL . . :)

[carlo3b]

Add me to your list please.

With pleasure.. Welcome aboard.. :)

[carlo3b]

I wonder if this would be considered "better" than sugar for the body.

I don't know about that, but I can tell you my personal opinion is to err on the side of natural substances, over chemicals. That said, even sugar is heavily processed.. so go figure.. :)

[RJayneJ]

Thanks for the recipe! That looks like what I wanted. I have made the Buckeyes (peanut butter balls) for years, but this is the first time I have tried to go sugar free. I will keep this recipe for next time. I am going to make another batch using sugar for all the others that have no problems with it. I just ordered more of the Maltitol powdered sugar. It is really nice to work with, but very expensive.

[RJayneJ]

Buckeyes

Ingredients:
1&1/2 lb. confectioners sugar
1 lb. peanut butter
1/2 lb. butter or margarine, melted
Melt 18 oz. chocolate chips
2 T. paraffin

Instructions:
Mix and form balls.  Melt 18 oz. chocolate chips in a double boiler.  Add 2 tablespoons melted paraffin to the melted chocolate chips.  Dip the balls and drop onto a sheet of waxed paper.  These taste like Reese's Cups.

Posted by RJayneJ

[Vinnie_Vidi_Vici]

OligoFructose is also known as Isomaltulose, it is a polyol derived from Sucrose in a process that reduces it's caloric content dramatically, The Inulin is usually added to counter the negative heat of Solution (cooling effect) of the Isomaltulose.