Low-carb syrups

[robert@fm]

A month or two ago, I discovered the Low-Carb Megastore (courtesy of this forum) and was excited to discover that they stock flavour syrups (well, "flavor" to be exact😉) in just about every variety imaginable. Sadly they were out of stock of most of the flavours I would want, so I got just two ? huckleberry (I've always wondered what it tasted like) and hazlenut (I lke my daily hazlenut latte).

It turns out that the stock situation was a good thing for me, because sucralose (the sweetener used by the company who make the syrups) is the only sweetener (that I've tried so far) which I cannot tolerate ? it leaves a nasty aftertaste. I suppose this is why we have different sweeteners; as with everything else, there is no one-size-fits-all solution.

 

[Vicsetter]

There are other syrups, I've not tried any of them but try:

http://www.nextdaycoffee.co.uk/syru...ilibert-routin-syrup-sugar-free-chocolate-339
Sweetbird and Philibert Routin and Monin. Monin is the only one that declares it is made of sucralose., so I suppose they probably all are. Could be worth emailing the makers, Philibert Routin has a good website (1883).

 

[Vicsetter]

Don't you just wish you live in the USA:
http://www.natureshollow.com/ecommerce/category/2/Natures-Hollow

Now how can you make creme eggs without sugar?

http://www.instructables.com/id/Homemade-Cadbury-Creme-Eggs/
You can replace the corn syrup with splenda and cornstarch and water but the icing sugar? any ideas?

 

[LeeLee]

Don't you just wish you live in the USA:
http://www.natureshollow.com/ecommerce/category/2/Natures-Hollow

Now how can you make creme eggs without sugar?

http://www.instructables.com/id/Homemade-Cadbury-Creme-Eggs/
You can replace the corn syrup with splenda and cornstarch and water but the icing sugar? any ideas?

There are some things that require real sugar/flour/fat etc. Cakes and sweets are two of them. You can reduce the carb content a bit, but for the chemical reaction to work in cakes you need at least some of those three ingredients. Sugar free sweets and chocolate are available, but eat them at your peril. The only sugar substitutes that produce the right texture are polyols, which have a laxative effect.

 

[Vicsetter]

There are some things that require real sugar/flour/fat etc. Cakes and sweets are two of them. You can reduce the carb content a bit, but for the chemical reaction to work in cakes you need at least some of those three ingredients. Sugar free sweets and chocolate are available, but eat them at your peril. The only sugar substitutes that produce the right texture are polyols, which have a laxative effect.

Polyols are also poisonous to dogs as well.

Cakes work quite well with Splenda or Canderel Yellow, as does sweet pastry, the only time you really have to use sugar is when you want a caramelisation, like sweets or they involve yeast. Cakes rise by the action of baking powder, either added or included in Self Rising Flour. If you exclude sugar you might not get a browning effect. (sugar is added to bread to give the crust a colour and also to a small degree to feed the yeast).

I have seen various suggestions for icing (which is more or less what the cream egg filling is) substituting cream cheese and Splenda. A substitute for icing sugar is supposed to be Splenda and cornstarch. I haven't tried any of these and hoped someone might have.

 

[robert@fm]

I once made some very good quality sugar-free, low-fat peppermint buttercream, by using unsalted Flora Light and powdered aspartame (probably Canderel). It's a pity that aspartame is the main target of the nutcases' wrath, given that it's almost certainly the safest of the artificial sweeteners (its breakdown products are two amino acids which occur naturally, and in much greater quantities than in artificially-sweetened products, in nearly all foods; so if it were one-tenth as toxic as the crackpts would have us beleve, we would all long since be dead of all those nasty diseases the cranks tell us about).

I've emailed the Next Day Coffee people, asking them if they can display sweetener information on their pages as I am sucralose-intolerant.

 

[Vicsetter]

Let us know the answer, I would be interested.

 

[robert@fm]

I have received a very kind email reply from Next Day Coffee, and sadly their low-carb syrups are all sweetened with sucralose, so are a no-no for me Thank goodnes that when I tested the effect on my levels of a Tassimo Costa Latte with 20ml Monin praline syrup, my fasting level before was 5.5, and although my level had spiked at 9.0 an hour afterward, by two hours afterward it had dropped back to 6.6; so it seems that one a day is alright, and I suppose the same is true of the various hazlenut syrups.

 

[Vicsetter]

So you are not pouring it on your Cornish Ice Cream then

 

[Aoife]

I use Monin sugar free syrups, I have a daily homemade caramel latte type affair on my way to work, they do contain sucralose though but are yummy!
I buy in bulk from nextdaycoffee.co.uk and can't fault their service