0
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0answers
54 views

Is it feasable to make gummy bear that have the same physical properties as regular ones without using gelatin?

I'm looking for some first hand experience with this thing. Most vegan gummy bears and similar candy use agar-agar instead of gelatin but the end result is nowhere near the original. The candy tastes ...
1
vote
2answers
195 views

Other than gelatin what makes gummy bears chewy?

From previous experiences, every time I try to make gummy bears they are more springy than chewy like gummies are supposed to be. I have been wondering, other than gelatin, what makes gummy bears ...
0
votes
1answer
1k views

What are sugar-free sweets actually made from?

I was eating a sugar-free "Polo mint" the other day and the question popped into my mind "So, if this isn't sugar.... what is it??" I understand they use an artificial sweetener (Sorbitol), and ...
4
votes
3answers
321 views

Substitute for egg yolk in chocolate truffles?

I have a recipe for chocolate truffles (basically butter and chocolate) that also includes an egg yolk; presumably to help smooth it and increase the richness. I know that the recipe would probably ...
1
vote
3answers
646 views

How can I substitute English Toffee in cookies?

I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there any substitution I can use? How close ...
1
vote
1answer
295 views

Substituting glucose syrup for glucose

I've noticed that many pate de fruit recipies call for a small amount of glucose in addition to sugar. My local store didn't have any glucose, but I have glucose syrup around. Can I use glucose syrup ...
3
votes
3answers
4k views

Does Splenda caramelize?

Hey y'all - do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some diet-friendly hard candies. ...
5
votes
2answers
3k views

Substituting skim milk for whole milk in a caramel recipe

I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for the whole milk?