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Old 02-04-2012, 07:21 AM   #1
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Brown Sugar Substitute

I am wondering what may be used as a brown sugar substitute since several brown sugar substitutes are no longer manufactured. I have seen the Splenda and brown sugar blend, but that uses real brown sugar. I didn't think the real brown sugar in the blend would be a good thing - for low carb or for my diabetes. Any help is appreciated!
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Old 02-04-2012, 07:34 AM   #2
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I just use my artificial sweetener and add a little maple extract for that brown sugar flavor. Has worked in most everything I've tried it in so far. Sometimes I have to add the extract to the liquid/melted butter to diffuse it evenly, but that's the only caution really.
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Old 02-04-2012, 07:46 AM   #3
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Heartland Sweeteners Ideal sweetener has a brown sugar that is very good. It's a blend: Ingredients: Xylitol, maltodextrin, molasses. Less than 0.3% sucralose for added sweetness.
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Old 02-04-2012, 09:39 AM   #4
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Mix a cup of granulated Erythritol, 1/4 teaspoon of NuNaturals NuStevia No Carbs blend, and a teaspoon of blackstrap molasses. Makes the equivalent of a cup of brown sugar.

A food processor makes it really easy but a whisk and a deep narrow bowl works just fine too!

You can also use yacon syrup in place of the molasses if you have it.
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Old 02-04-2012, 09:40 AM   #5
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I love the new Just Like Sugar Brown, but it's pricey.....
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Old 02-04-2012, 02:37 PM   #6
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I love the new Just Like Sugar Brown, but it's pricey.....
My pick, too.
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Old 02-04-2012, 02:43 PM   #7
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I was not familiar with that product so just looked - holy SUGAR ROBBERY, Batman! $20 for a POUND? Ouch.
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Old 02-04-2012, 02:47 PM   #8
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I was not familiar with that product so just looked - holy SUGAR ROBBERY, Batman! $20 for a POUND? Ouch.
Yeah, I had this in my basket on my last order and pulled it out at the last minute. I just made a batch of bran muffins that called for 2/3 of a cup of brown sugar. The muffins were good but I would like to tweak the calories down a bit. So NCGirl, you like this stuff? Have you baked with it yet? I saw the other thread in Dec you posted on but seemed like the main complaint was it wasn't very sweet.

Last edited by CindyCRNA; 02-04-2012 at 02:48 PM..
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Old 02-04-2012, 03:01 PM   #9
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I actually haven't baked with it - I mix it with cinnamon as a topping (usually LC toast). It's not super-sweet (but I can't remember the last time I had 'real' sugar, so I'm not sure I'm good for comparisons!!). Seems like it might be useful, possibly with another substitute, in baking? I also like that it's from chicory root, which is supposed to help with GI stuff (I'd swear it's helped with the 'acid' issues I have, but that could be psychological!). Anyway, good luck if you try it!!

Last edited by ncgirl; 02-04-2012 at 03:02 PM..
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Old 02-04-2012, 04:46 PM   #10
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I mix xylitol and erythritol in equal amounts (1 cup each), add a few drops of EZ-sweetz and a teaspoon of blackstrap molasses. This works very well in recipes. (Some people prefer to add stevia instead of EZ-sweetz--depends on your taste buds.)

Last edited by dianafoot; 02-04-2012 at 04:48 PM..
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Old 02-04-2012, 05:31 PM   #11
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Originally Posted by dianafoot View Post
I mix xylitol and erythritol in equal amounts (1 cup each), add a few drops of EZ-sweetz and a teaspoon of blackstrap molasses. This works very well in recipes. (Some people prefer to add stevia instead of EZ-sweetz--depends on your taste buds.)
Does it measure like BS?
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Old 02-05-2012, 09:40 AM   #12
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Does it measure like BS?
yes it does. The xylitol is 1:1 as sweet as sugar, but the e is only 70% the sweetness of sugar, thus the few drops of EZ-sweetz or stevia. I could easily do without the sweet boost, but it does make it more comparable to sugar.
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Old 02-05-2012, 10:03 AM   #13
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I tend to use a little DaVinci or Torani syrup in some flavor like caramel, english toffee, or almond roca, if the recipe can take the liquid.
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