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Old 01-23-2013, 05:19 AM   #1
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Accidental Chocolate Taffy

I was trying to make a milk chocolate candy bar with tagatose. Instead I got chocolate taffy. Still, awfully good for a failed kitchen experiment.
Tootsie Rolls or Taffy
¼ cup tagatose
1 Tbs. coconut oil
¼ cup other sweetener (stevia)
1 ½ tsp. Low carb milk powder
½ ounce chopped baking chocolate
Pinch of salt
¼ tsp. vanilla
Heat tagatose, oil and stevia in a saucepan until just melted. Take off the heat immediately and stir into a bowl with the remaining other ingredients. Pour into silicone mold.
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Old 01-23-2013, 06:38 AM   #2
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where are you finding your tagatose soobee?
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Old 01-23-2013, 06:40 AM   #3
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I'm reading the gluc thread now I think I should read the tagatose thread.

I love taffy.
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Old 01-23-2013, 06:41 AM   #4
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I had that happen making fudge once. We ate it with a spoon!

I think it is how high you heat the chocolate that makes a difference.
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Old 01-23-2013, 07:13 AM   #5
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Actually, I think it's the tagatose that makes it sticky. Unlike other sweeteners, it gets sticky. Hence the success of the caramel sauce. I got my tagatose at NuNaturals online.
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Old 01-24-2013, 03:42 AM   #6
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Imagine it in brownies!
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Old 01-24-2013, 03:47 AM   #7
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I think it's kind of hard for brownies. It softens as you chew it. I might try a mix of sweeteners with less tagatose for a softer result.
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Old 01-24-2013, 08:47 AM   #8
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Ah okay. But tagatose would probably be nice in brownies, right?

I might add nuts if I ever make the taffy.
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Old 01-24-2013, 11:03 AM   #9
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Yes, tagatose sweetens chocolate really well. It will make excellent brownies, I would think.
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Old 01-24-2013, 12:02 PM   #10
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Hmmmm. Maybe I can sub caramel flavoring (like davinci's) for the chocolate and end up with a "caramel" candy! I miss those so much but the only good ones that I've found have malitol, which just doesn't end up good for me.

I'm waiting impatiently for more tagatose. That first pound is dwindling. Agree with Soobee that it works quite well in chocolate. I used it in ouizoid's fantastic flour mix for a chocolate micro muffin type thing, and found it far superior to my previous truvia-sweetened version.
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Old 01-24-2013, 12:03 PM   #11
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Soobee, can I ask, what sort of stevia are you using? Just easier to know so I can convert into what I have as a starting place. Thank you!
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Old 01-24-2013, 04:08 PM   #12
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I am using a stevia powder I buy in bulk. Mine is 1 tsp. =1 cup sweetness. They are all different.
I saw a recipe for brownies with a caramel layer. You bake half the brownie mixture for about 10 minutes, layer with caramel sauce, and then carefully layer with the rest of the brownie dough, and bake again until done. I think the caramel sauce I made with tagatose would work in a recipe like this.
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Old 01-24-2013, 04:24 PM   #13
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Just ordered Tagatose from Netrition.
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Old 01-25-2013, 12:57 AM   #14
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Quote:
Originally Posted by Soobee View Post
I am using a stevia powder I buy in bulk. Mine is 1 tsp. =1 cup sweetness. They are all different.
I saw a recipe for brownies with a caramel layer. You bake half the brownie mixture for about 10 minutes, layer with caramel sauce, and then carefully layer with the rest of the brownie dough, and bake again until done. I think the caramel sauce I made with tagatose would work in a recipe like this.
Oh YUM! I need to make brownies soon...
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Old 01-25-2013, 04:49 AM   #15
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Tagatose, Soobee? That's a new one for me. Does it cause intestinal distress?

I love it when one gets an accidental morph of an intended recipe that is a success in the end anyway. Several of my recipes have been happy "accidents."
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Old 01-25-2013, 07:49 AM   #16
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No intestinal distress for either DH or me. But we are not sensitive. And it acts like sugar. It even carmelizes, a little too well. I can make a real caramel sauce. I want to try marshmallows next, if I don't get distracted by caramel brownies first.
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