Questions tagged [sweeteners]

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Do I have to add an ingredient to compensate for removing about 100g of sugar from zucchini bread?

I want to adapt a zucchini-bread recipe so that it's not at all sweet (I want to toast slices and top them with savory stuff). The recipe is vegan and gluten-free, so I can't use a well-beaten egg to ...
DWDW's user avatar
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1 vote
2 answers

When is granular erythritol as good as powdered?

Is there any recipe for which granular erythritol (i.e., crystals) is at least as useful as powdered erythritol (i.e., very finely ground)? Cooking with granular erythritol usually requires dissolving ...
Dan R.'s user avatar
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7 votes
1 answer

Would replacing sugar with a sweetener affect bread dough fermentation?

I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour). Will substituting a natural sweetener ...
Jay Sidri's user avatar
  • 179
5 votes
1 answer

Will sugar alcohols thicken a sorbet?

It’s sorbet season again, and the local Lidl started stocking xylitol, which made me wonder: could you reduce the calories in a sorbet by using a sugar alcohol instead of (some of) the other sugar? I ...
millimoose's user avatar
2 votes
1 answer

how to extract Glycyrrhizin from liquorice root?

I recently learned that Glycyrrhizin, which is naturally present in liquorice root, is a strong sweetener (30-50x stronger than sugar depending on sources). Some traditional recipes call for infusing ...
Auberon Vacher's user avatar
1 vote
1 answer

Substituting stevia for erythritol in recipes

I use stevia as a sweetener now. I have seen a couple of sweets recipes that use erythritol. I have stomach issues with any sweetener that ends in "tol." I am wondering if I can substitute stevia as ...
bufcopper's user avatar
30 votes
7 answers

How can I tell the difference between unmarked sugar and stevia?

My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, ...
Zibbobz's user avatar
  • 1,185
6 votes
2 answers

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at ...
cegfault's user avatar
  • 243
2 votes
1 answer

How do I make gelatin gummies without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of ...
Dr. Pritika C. Kumar's user avatar
1 vote
0 answers

How to mask/reduce stevia's metallic after taste?

I use SugarLess stevia and erythritol blend when I'm baking or making home made ice creams. But in almost all of the things I bake or cook using this product, there is a metallic after taste that ...
Divi's user avatar
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2 votes
1 answer

Can Splenda be substituted for regular sugar when making your own sweetened condensed milk?

Can you substitute Splenda for the regular sugar in making your own sweetened condensed milk
user70900's user avatar
0 votes
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How can I check if a watermelon is sweet or not when buying? [duplicate]

I buy watermelon from the market, sometimes they are sweet and sometimes they are not. How can I check if a watermelon is sweet or not?
Marosh Fatima's user avatar
1 vote
1 answer

How can I fix a dish that has been over sweetened?

I often made a mistake while cooking that my sweet dishes gets over sweetened.(specially while making sweet rice,sheer khorma and custard) Is there any way/trick to fix the over sweetened dish?
Mah noor's user avatar
  • 156
1 vote
2 answers

How can I save sweet from ants without refrigerator?

Sometimes when I don't have refrigerator, I didn't save sweet from ants. How can I save sweet things from ants without refrigerator?
Marosh Fatima's user avatar
4 votes
1 answer

When can I entirely replace sugar with artificial sweeteners?

Suppose I have a recipe calling for more sugar than I'd prefer to eat, for whatever reason, and I'd like to just use an artificial sweetener? When can I just replace the sugar with an appropriate ...
Cascabel's user avatar
  • 58.2k
1 vote
1 answer

Why is chocolate generally sweet?

Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the complete standard to have sweet or semi ...
Matthew Mullin's user avatar
4 votes
4 answers

Sweetener for caramel

I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify. Various sweeteners I've seen in the ...
viraptor's user avatar
  • 183
1 vote
0 answers

What is the point in combining sucralose and acesulfame potassium?

What is the point in combining the no-calorie, artificial sweeteners sucralose and acesulfame potassium? I'm asking as I have seen some products doing so, e.g. Optimum Nutrition Gold Standard 100% ...
Franck Dernoncourt's user avatar
2 votes
1 answer

In writing a recipe, when should I remove the bay leaves in the process?

I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not sure when to add and remove them? I've ...
Abraham Ray's user avatar
5 votes
1 answer

Condensed milk doesn't mix well into iced coffee

I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk from a can or squeeze bottle, it never ...
Taylor Ackley's user avatar
3 votes
1 answer

Sweeten/Fix Eggnog

I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg taste, even for eggnog). Is there a quick or ...
depperm's user avatar
  • 133
8 votes
3 answers

What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie?

The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is ...
user avatar
42 votes
12 answers

Can one be "taste blind" to the sweetness of stevia?

I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully adding tea spoon by tea spoon, tasting ...
Byte Commander's user avatar
1 vote
1 answer

What are the equivalent amounts of these sweeteners?

I've been looking into using one of/some combination of the following: Powdered sucralose, Sucralose liquid, Powdered stevia extract, Liquid stevia extract, Erythritol I'd like to know which one/...
user2649681's user avatar
9 votes
7 answers

What is the US equivalent of Golden Syrup (UK)?

Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?
Sam T's user avatar
  • 193