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Old 07-09-2013, 04:39 AM   #1
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DixieDiner Caramel - no sugar alcahol

I know i ramble on regarding caramel, i love it, and im determined to re-create it without sugar alcahols lol... i noticed some of the DixieDiner products have a form of caramel sauce they have used - for example of the pecan sticky buns, or caramel overload brownies.


Also browsing their range i see they have managed to make.....
-Low Carb Peanut Caramel Flax Sticky Bar
and in the sweet commutes range i see .....
-Low Carb Clusters-Almond Toffee, caramel, peanut flavoured -
so im confused as to how they are creating all this caramel, or holding their
"sticky bars" together without sugar alcahols?

On the netrition website while visiting the recipe section for dixie diner products it has this Recipe-
Nutty No Bake Caramel Bars

Ingredients:

1/4 cup - Water
10 tbsp - Caramel topping and sauce mix >
2 cups - Soy Beanits - Lightly Salted
1 1/2 cups - Smaps Cold Cereal
4 tbsp - Melted Butter

Coat a 8" x 8" pan with non stick cooking spray. In medium sized microwave safe bowl, melt butter. Add the GROUND up Smaps cereal and mix well. Pat evenly into bottom of pan. Place pan in freezer. Put caramel and water in the empty bowl and microwave for 1 minute (do not scorch caramel) until caramel is melting. Stir well to blend. Add Beanits and mix. Spoon evenly over cereal crust in pan and refrigerate for 1 hour or place back in freezer for 15 minutes or until cool enough to cut easily. Cut into 16 bars. Store covered at room temperature. Just 2 net carbs per 2" bar.



... so does this mean DixieDiner used to make a caramel sauce mix that didnt contain sugar alcohols, and was sticky enough to hold a bar together?
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Old 07-09-2013, 09:46 AM   #2
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Have you ever tried polydextrose?
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Old 07-09-2013, 10:06 AM   #3
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Quote:
Originally Posted by Pami View Post
Have you ever tried polydextrose?
Pami do you have a recipe using poly d to make carmel? I guess I need to go over to the thread and check it out.

Smuckers also has a s/f carmel sauce. I buy this for DH and I just look and it has maltitol.
I just check the Toranis carmel sauce and they use poly d and no s/achohols.
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Old 07-09-2013, 10:33 AM   #4
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Esther, I pinned a recipe for caramel a while ago that I haven't tried yet.
(I have a board called "Looks like I can low-carb this!")

I have, however, perfected an English toffee recipe, but the way I make it,
I use a small amount of sugar alcohols, in addition to Splenda and poly-d.

Quote:
* Exported from MasterCook *

Toffee

Recipe By : Pami
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup polydextrose
1/4 cup SugarSlim -- or other sugar alcohol blend
1/4 cup sugar-free syrup -- hazelnut flavor
1 stick butter
1/2 cup sliced almonds -- toasted

1/4 cup MiniCarb chocolate chips
1/4 cup toasted almonds -- finely chopped

In a large heavy pan combine syrup, SugarSlim and polydextrose.
Bring to boil, stirring (polydextrose should be dissolved. If it isn't, either add
more water and/or continue to stir on warm.).

Add butter. Cook on medium-high, stirring constantly, to the hard crack stage (300F).

(Once the butter was melted, this took 10 minutes on my stove.
I have an electric stove, with markings from 1 to 10. I used 8 1/2.)

Remove from heat and quickly stir in 1/2 cup sliced almonds.

Quickly spread mixture in a 9 X 9" silicon pan.

(This did not fill the whole pan, I ended up with about an 8" square of candy.)

Immediately, sprinkle chocolate chips evenly over toffee mixture in pan.

Cover with a cookie sheet; let chips soften for 5 minutes.

Remove cookie sheet, spread chocolate into a thin, even layer; sprinkle
with 1/4 cup chopped almonds.

Cool completely before breaking into pieces.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1707 Calories; 158g Fat (67.8% calories from fat);
27g Protein; 142g Carbohydrate; 113g Dietary Fiber; 248mg Cholesterol; 1008mg Sodium.


Nutr. Assoc. : 0 0 0 0 0 0 0 0
I'm thinking it's not really that far of a stretch to imagine that I could have
caramel one of these days
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Old 07-09-2013, 10:37 AM   #5
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Because I know someone will ask

SugarSlim was a sweetener that was commercially available many many
years ago. Its primary ingredient was erythritol. Nowadays I use Kevinpa's
sweetener blend
.
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Old 07-09-2013, 10:59 AM   #6
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Quote:
Originally Posted by Pami View Post
SugarSlim was a sweetener that was commercially available many many
years ago. Its primary ingredient was erythritol. Nowadays I use Kevinpa's
sweetener blend
.
You knew I was going to ask that question. I use my own sugar free blend but sometimes you can't change anything. Thanks Pami. Your recipe looks great and doable.Is the board your pinterest page? I don't know how to use Pininterest I should figure that out.

I make Bridget Kerr's meringue cookies and her blend has to be right to the letter.And they are amazing . Tasty little cookies.
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Old 07-09-2013, 12:00 PM   #7
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Quote:
Originally Posted by Pami View Post
Esther, I pinned a recipe for caramel a while ago that I haven't tried yet.
(I have a board called "Looks like I can low-carb this!")

I have, however, perfected an English toffee recipe, but the way I make it,
I use a small amount of sugar alcohols, in addition to Splenda and poly-d.



I'm thinking it's not really that far of a stretch to imagine that I could have
caramel one of these days
I'm going to try this . Thanks so much.
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Old 07-09-2013, 12:09 PM   #8
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Quote:
Originally Posted by rosethorns View Post
Is the board your pinterest page? I don't know how to use Pininterest I should figure that out.
Yes, I was referring to a Pinterest page. It's a lot more convenient than
bookmarking and/or favoriting things. You can log into Pinterest from any
where, and everything you've bookmarked is right there. So if I've saved
something from the netbook, but I'm in the grocery with a smart phone,
I can look up something I've pinned and make sure I get the the right
ingredients for that recipe, for example.
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Old 07-09-2013, 02:08 PM   #9
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Quote:
Originally Posted by Pami View Post
Yes, I was referring to a Pinterest page. It's a lot more convenient than
bookmarking and/or favoriting things. You can log into Pinterest from any
where, and everything you've bookmarked is right there. So if I've saved
something from the netbook, but I'm in the grocery with a smart phone,
I can look up something I've pinned and make sure I get the the right
ingredients for that recipe, for example.
I really need to learn how to do this. It sounds much more conveinant to use. Thanks.
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Old 07-09-2013, 08:44 PM   #10
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Polydextrose seems to be pretty helpful stuff. Thanks for the toffee recipe, ill certainly give it a try. Does polydextrose have the same effects as Malitol, sorbitol, isomalt?

i also have a question, do you ladies suffer severe bloating when eating sugar free items which dont contain sugar alcohols? As i eat everything sugar free, i usually have a treat for breakfast made with walden farms products - and although theres no sugar alcohol, i start to look 4 months pregnant with severe bloating. i find this with everything that has any type of sweetener, whether natural stevia, or splenda, its even happens if i just use 2 tsp of truvia in my morning coffee... would this indicate a severely sensitive digestive system?

In regards to sensitive digestive systems, if i were to eat a small peice of candy with isomalt or polydextrose per day, would i be able to build up a tolerance?
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Old 07-09-2013, 09:19 PM   #11
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Polydextrose hits me harder than sugar alcohols!

You do build up a tolerance to sugar alcohols. The bubble-gut problems come from the bacteria in your digestive track gorging on all the undigested sugar alcohol. If you eat it on a regular basis your body develops more of the beneficial bacteria so it can handle the SA's without going crazy.

I can eat most sugar alcohols without a problem now. Maltitol is my go to sweetener.
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Old 07-09-2013, 09:26 PM   #12
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Quote:
Originally Posted by bl0nd3y View Post
Polydextrose seems to be pretty helpful stuff. Thanks for the toffee recipe, ill certainly give it a try. Does polydextrose have the same effects as Malitol, sorbitol, isomalt?
For me, the effects of poly-d are minimal; for DBF, it's pretty embarrassing. Well, not to him. Boys are so gross.

Quote:
Originally Posted by bl0nd3y View Post
i also have a question, do you ladies suffer severe bloating when eating sugar free items which dont contain sugar alcohols? As i eat everything sugar free, i usually have a treat for breakfast made with walden farms products - and although theres no sugar alcohol, i start to look 4 months pregnant with severe bloating. i find this with everything that has any type of sweetener, whether natural stevia, or splenda, its even happens if i just use 2 tsp of truvia in my morning coffee... would this indicate a severely sensitive digestive system?
I do not. That doesn't mean I wouldn't have any disturbances if I were to use the WF products. I know there are lots of chemical ingredients in those, and they may very well affect me in the way they affect you. It's good to keep track of which ingredients are in the products that disturb your digestive tract. Hopefully, you'll be able to narrow it down to just a couple things, rather than everything you like.

Quote:
Originally Posted by bl0nd3y View Post
In regards to sensitive digestive systems, if i were to eat a small peice of candy with isomalt or polydextrose per day, would i be able to build up a tolerance?
From what I understand, yes, you can work to build up a tolerance to polydextrose. Isomalt, maybe. I don't know why not, but I also don't know anyone who's done it. I do know about someone building up their tolerance to poly-d.
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Old 07-09-2013, 09:30 PM   #13
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Oh, and my apologies for the threadjack earlier. Man, we were all over the place, weren't we? At least, we started off with polydextrose, but then veered off to toffee, SugarSlim, Kevinpa's sweetener blend, Pinterest. Nothing like a lil ADHD in the middle of your thread, huh?
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Old 07-11-2013, 02:05 AM   #14
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hahaha no apologies required, i love all the responses and learning all aspects, and i especially appreciate your response and provided information, so thank-you very much. It may be the Walden farms products causing havoc, ill have to do as you suggested and start narrowing down the cause. Im also now intrigued regarding those bridget kerr meringue cookies - might have to google it :P Regarding sugar alcahols i have since ordered a bit of everything polyD, xylitol, isomalt, malitol, erythitol so i can get a sence of whats the best option for myself - i think im going to give that toffee recipe a try
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Old 07-11-2013, 05:41 AM   #15
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Did you see this recipe? http://www.lowcarbfriends.com/bbs/lo...me-brulee.html
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Old 07-11-2013, 09:40 AM   #16
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[QUOTE=Pami;16507536]Oh, and my apologies for the threadjack earlier. Man, we were all over the place, weren't we? At least, we started off with polydextrose, but then veered off to toffee, SugarSlim, Kevinpa's sweetener blend, Pinterest. Nothing like a lil ADHD in the middle of your thread, huh? [/

I apologize for the thread jack too. We have been trying to do carmels for years.

You may be one who can't eat any sugar alchohols. There are only certain ones I can use. Thank you for putting up with my questions.

Last edited by rosethorns; 07-11-2013 at 09:42 AM..
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Old 07-13-2013, 08:58 PM   #17
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Carolyn over at all day I dream about food, has a low carb Dulce De Leche recipe that looks delicious.
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