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Old 02-02-2005, 08:05 AM   #31
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I can tell you what's in the Brown Sugar Slim
Erythritol
Inulin
Maltitol
Lactitol
Polyd
Acesulfame K
Natural Flavors
Directions say add slowly for smoothness. That must be our friend Polyd waiting to bond.

Scott can probably tell you a sub
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Old 02-02-2005, 10:22 AM   #32
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Mary Ann, what sweeteners do you have?

Also, do you have molasses? Blackstrap?
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Old 02-02-2005, 10:33 AM   #33
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Scott, I have the blackstrap molasses, splenda (liquid and granular) stevia plus, poly, erythritol. Thanks
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Old 02-02-2005, 12:09 PM   #34
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Mary Ann,

For

1/2 cup polyd
1/4 cup brown sugar slim
1/4 cup xylitol

Use

1 t. blackstrap molasses
1 C. polyd
2 T. sweetening equivalent liquid splenda
2 T. erythritol
2 tsp. sweetening equivalent steviaplus (1 packet)

That's my best guess. If you can taste the cookie dough before you bake it and adjust it by adding a drop or two of liquid splenda, if necessary, that might be a good idea.
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Old 02-02-2005, 12:28 PM   #35
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Thanks Scott, you are the best!
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Old 02-03-2005, 06:24 AM   #36
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This is posted in its own thread, but I'm including it here to keep all polyd recipes in one location! Next time I'll cook it a little longer, and add more butter, as it was a little sticky in my teeth. The flavor is wonderful, though!

Polydextrose Peanut Brittle
I used Scott's recipe for corn syrup and got a very respectable peanut brittle! It sticks to your teeth a little, but I think regular peanut brittle does too. When I first mixed the polyd and water to make the corn syrup sub, it didn't seem thick enough, so I added more polyd. I think that was a mistake, as once I got boiling it, it got too thick, and I ended up adding more water to thin it out. I think if I'd left the original proportions alone, it would have worked. This is what I did:

1 cup polyd, (I added 1/4 cup extra)
1/3 cup + 1 Tab. water (I probably added an extra 1/4-1/3 cup)
1/3 cup equivalent sweetener (I used liquid Splenda, Stevia Plus, and a little bit of Whey Low)
1/2 tsp. each salt, baking soda
1 tsp. vanilla
1 Tab. butter
about 2 cups of salted peanuts (I didn't measure, just put handfuls in)

In medium saucepan, mix polyd and water. Bring to boil. Boil until syrup reaches almost 300 degrees, (hard crack stage on candy thermometer), stirring regularly. While syrup is boiling, combine salt, soda, and vanilla in a small dish. Have peanuts and butter ready. Either butter a cookie sheet, or if you have a silpat, (silicone baking sheet), it works great to line the cookie sheet, no butter needed.
When syrup reaches proper temp, turn off burner. Stir in vanilla mixture and butter. Then stir in peanuts. I tried to get as many as I could get to be coated. Pour onto baking sheet. The syrup will start thickening up immediately so you have to work quickly spreading it as thinly as possible. After a few minutes, I was able to use my fingers to spread it thinner without getting burned. After it cooled, I drizzled on some melted SF chocolate chips. It sticks to your teeth, so, like Scott said about his caramel, if you have expensive dental work, eat at your own risk.
I made this yesterday, and I think it is even better after sitting overnight. It seems a little less sticky. The flavor is very good! I will definitely make this again! Thank you, Scott, for the corn syrup recipe. Now I need to go order more polyd. I hope their sale is still going on!
If anyone tries this or has any tweaks, please let me know how you make out.
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Old 02-06-2005, 04:06 PM   #37
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Quote:
Originally posted by Pami
[color=sienna]






* Exported from MasterCook *

Chocolate Peanut Butter Fudge

Recipe By : Pami
Serving Size : 36


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup heavy cream
2 Tablespoons SugarSlim
liquid splenda equivalent to 2/3 cup sugar
1 cup polydextrose
12 ounces sugar-free chocolate chips, semi-sweet
1 1/2 cups natural peanut butter -- (I poured the oil off first)

Bring cream, SugarSlim and Splenda to a slow boil over medium-low heat.

Whisk in polydextrose, slowly, so that cream stays hot enough to dissolve it.
(If you get a clump, just stir for a while to get cream back up to temperature, then continue.)

Add chips, stirring until melted.

Add peanut butter and keep stirring until all is blended.

Remove from heat and pour into an 8-inch square (buttered or non-stick) pan.

Refrigerate for 4 hours, or until firm, before cutting into squares.

Description:
"No candy thermometer needed!!"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 111 Calories; 8g Fat (54.9% calories from fat);
3g Protein; 12g Carbohydrate; 5g Dietary Fiber; 5mg Cholesterol; 48mg Sodium.


Nutr. Assoc. : 0 0 0 0 0 0[/color]


Carb count includes sugar alcohols from chocolate chips.
Had I used the MiniCarb chocolate chips, the counts would be:
118 Calories; 9g Fat (57.8% calories from fat);
4g Protein; 11g Carbohydrate; 8g Dietary Fiber; 5mg Cholesterol; 66mg Sodium
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Old 02-06-2005, 06:35 PM   #38
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Honestly, I think these rival any high-carb versions I have had in my life. I think a little extra carbquick and/or Designer Whey powder would make the dough dry and firm enough to make roll-out dough, too... :heaven: (now if only someone would make SF decorater sugars and icings...any way to do this with erythritol?)


Sugar Butter Cookies
(makes about 40 cookies)

2C Carbquik
1C almond meal/flour
1 C Polydextrose
3 scoops (approx. .75 heaping cup) Vanilla Designer Whey Powder
.5 C Erythritol
1 teaspoon baking soda
2 eggs
1 TB glycerine
.5 tsp liquid Splenda
1 teaspoon vanilla extract
1.5 sticks butter, softened

-Combine all dry ingredients in a large bowl, set aside.
-Beat eggs, glycerine, vanilla and Splenda until smooth. Next add butter, beating well until well-incorporated, with no large lumps.
-Gradually beat in Carbquik mixture.
-Drop by heaping tablespoon onto ungreased baking sheets (I cover mine with parchment paper).
-Press out with a buttered glass that has been dipped in a blend of erythritol and granulated Splenda.
-Bake in preheated 375ºF oven for 9 to 11 minutes or until golden brown. Let stand for 3 minutes; remove to newspaper to cool completely.

Last edited by CandidCam; 02-06-2005 at 06:47 PM..
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Old 02-06-2005, 08:12 PM   #39
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what could I u se in place of sugar slim?? Erythitol?? this sounds so good,,I cant wait to try it. which liquid splenda are you using ? the ultra concentrated or the not so concentrated? or what is it equal to in cups? thanks

Last edited by Brendajm; 02-06-2005 at 08:13 PM..
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Old 02-06-2005, 08:29 PM   #40
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Quote:
Originally posted by Brendajm
what could I u se in place of sugar slim?? Erythitol?? this sounds so good,,I cant wait to try it. which liquid splenda are you using ? the ultra concentrated or the not so concentrated? or what is it equal to in cups? thanks
Brendajm-

Someone asked this on the other thread- I said erythritol might be OK since the main ingredient in SugarSlim is erythritol, then scott123 had a better idea:

Quote:
Originally posted by scott123
Pami, sounds good!

Pam, sugarslim has a bunch of sweeteners in it that bump the synergy up. If you sub for it, I'd use erythritol and at least one other besides the liquid splenda for a total of three. Maybe 1 T. erythritol and 1 T. equivalent of ace k or stevia.
And you can use any Splenda; I use the highly concentrated liquid, but it's just whatever amount you need to equal the sweetness of 2/3 cup sugar.
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Old 02-07-2005, 09:04 PM   #41
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Quote:
Originally posted by scott123
Ice Cream (CandidCam and bassetmom)

Frozen Custard Base:

3C. heavy/whipping cream
1C. whole milk (I use the Hood's milk)
.5C. Erythritol
.25C. Polydextrose
.5 tsp. liquid Splenda
.5 tsp liquid lecithin
.5 tsp glycerin
.5 tsp guar gum
4 egg yolks, beaten

Heat everything but the eggs in a double boiler until hot--but NOT boiling. Slowly whisk in the eggs and continue whisking until the mixture thickens a bit...enough to coat the back of a metal spoon (5 minutes or so). Be sure to not let the mixture boil, or it will curdle.



Is there no vanilla in this custard base?

Chill in a sealed container. Makes 2 medium-sized batches of ice cream in a 1qt. ice cream maker.
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Old 02-08-2005, 04:40 AM   #42
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One could add vanilla to the custard (I generally do .5-1tsp.), but it isn't required. If you plan to flavor the base with other things you might not want to bother--good vanilla is expensive.

BTW, has anyone done this with the lecithin and without? Any difference in the results? I just made a batch for my DS's birthday, yesterday, but I don't do the lecithin.

k
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Old 02-08-2005, 03:36 PM   #43
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Chewy Caramel Nut Clusters

Chewy Caramel Nut Clusters

1 stick butter
1/4 c heavy cream
1 c Polyd
1 t trishz liquid splenda
1/4 t liquid stevia extract
1 t vanilla
2 cups salted mixed nuts
1/2 c MiniCarb choc chips, melted

Melt butter in cream in small heavy saucepan until very hot. With pan still on the burner, sprinkle in polyd while whisking, until nice and smooth. Bring to boil on med low heat, stir occassionally. Watch the color, it will look and seem ready. I dripped some on a paper plate now and then, you will know, or do the candy thermometer to soft ball stage, or cold water test and feel. Maybe about 5 mins or so? Then stir in the sweeteners and vanilla. Stir in the nuts, pour on buttered non stick foil, separate into clusters. Drizzle with melted choc. MMMM !!

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Old 02-09-2005, 02:22 PM   #44
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This is my updated peanut brittle recipe based on Scott's butter toffee.
PEANUT BRITTLE BREAKTHROUGH!
I made peanut brittle again, but this time I used Scott's converted English Toffee recipe included in this thread. I only made 1/2 the recipe, because I wasn't sure if it would work with the peanuts. I also cooked it to 315 degrees, because my first attempt stuck to my teeth. OMG! It might be dangerous to have too much of this around! It reminds me of the Carbwell Planter's Peanut crunchy bars. I don't know if it's the higher temperature or the butter, but no more digging this out of my teeth! Majorly delicious! Here's what I did.

3/4 cup polyD
sugar subs to equal 1/2 cup sugar. I used 1/2 tsp. TrishZ's liquid Splenda, 1 tsp. Stevia Plus, and 2 Tab. Whey Low.
1/4 cup water
1 stick butter
2 cups salted peanuts
additional water
In saucepan, combine polyD and water. Heat till polyD has melted. Add butter. Cook stirring, till syrup reaches 315 degrees. (As mine cooked, and got really thick, I added 2 Tab. water on 2 different occasions, and at the very end, 1 last Tab. of water, for a total of an additional 5 Tab. water. Each time, it boiled more vigorously, and the color of the syrup darkened. Have a Silpat or buttered cookie sheet ready. Add 2 cups of nuts, while pan is still on stove. Stir quickly to blend. Remove from heat and immediately turn out onto pan and use back of spoon to spread brittle out. Let cool. Break into smaller pieces. As with the original recipe, you can drizzle SF chocolate over the top.
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Old 02-12-2005, 02:15 PM   #45
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bumping to subscribe
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Old 02-12-2005, 11:20 PM   #46
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I made Cap57's version of the peanut brittle and it was absolutely fantastic!
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Old 02-14-2005, 06:03 AM   #47
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Caramel Sauce

1/2 C. polydextrose
1/4 C. water

In small saucepan on high heat, bring to boil. The color should be a slightly yellowish hue:



Continue boiling until moisture has evaporated, stirring occasionally. Once the color starts to change and/or syrup begins to have a slight smell of burnt sugar, stir constantly. Continue cooking until sauce takes on a little color:



With hotpad gloves on, while whisking vigorously, drizzle in:

1/4 C. water

Remove from heat and whisk in:

1/4 C. cream

Then add:

4 T. salted butter
1/16 t. salt
1 t. erythritol

Bring to boil, whisking occasionally/watching carefully, as the cream will cause this to boil over easily. Increase frequency of whisking as color changes. Cook until this color is achieved:



Remove from heat, whisk in

1/4 C. water*
6 drops liquid splenda (1/4 C. sweetening equivalent)
1/16 t. Sweet One (Ace K)

Let cool. Chill.

Notes:

The initially drizzling of water into the extremely hot Polyd syrup, if done correctly, will result in clumps, but not a huge flat piece of clear candy. If this occurs, it can be salvaged - low heat, for a longer time.

*For a thicker sauce, use less water, thinner, vice versa. This sauce will thicken quite a bit as it cools. It will thicken even more if refrigerated. If the sauce is too thick or too thin, it can always be reheated and boiled more or reheated and water added.

**If this sauce is to be served with ice cream, the coldness will make the sweetness less detectable. One more drop of liquid splenda should be enough to counteract this. It will also make the flavor less detectable - go darker with both stages and add a little more salt.

The two phases of colorization (first of the PDX, then of the cream/butter) have a lot of leeway. For those looking for an intense flavor, go darker with both. More subtle, lighter.
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Old 02-14-2005, 06:08 AM   #48
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Dizneegirl's LC Congo Bars

2/3 cup wheat protein isolate *
2/3 cup almond meal *
1/8 cup milk & egg protein powder *
1 cup polydextrose
1 stick butter, room temp
1 1/2 cups Splenda granular **
1 1/2 teaspoons blackstrap molasses
1 1/2 teaspoons vanilla extract
2 large eggs, room temp
3/4 cup MiniCarb Chocolate Chips, semi-sweet
1/2 cup chopped pecans

Preheat oven to 350.

Grease a 9x13 baking pan, set aside.

Blend wheat protein, almond meal, milk & egg protein, and polydextrose in a small bowl. Set aside.

Cream butter, Splenda and vanilla until light and fluffy. Add eggs, and mix until blended. Add dry ingredients, and mix on low until almost blended. Add chocolate chips and nuts, and finish mixing by hand.

Spread batter evenly in prepared 9x13 pan. Bake 25-30 minutes, until top forms a golden crust.

Cool 30 minutes in pan on rack before cutting.

Per Serving (18 bars, excluding polydextrose): 134 Calories; 10g Fat (64.1% calories from fat); 6g Protein; 7g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 71mg Sodium. 1 cup of polydextrose should add 12.6 net carbs to the entire recipe


* WPI/almond flour/milk & egg protein happens to be my flour replacement of choice... you could try this with 1 1/3 cup Carbquik, if you prefer. It *should* work.

** Or sweetners of your choice. I actually used liquid sucralose and liquid stevia to equal 1 1/2 cups of sweetness, myself. If you use all liquid, you may want to add 1/8 cup of your mixed dry ingredients to your butter when you cream it.
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Old 02-14-2005, 06:15 AM   #49
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Dry Pudding Mix (Tater Head from a recipe by Lscoop)

1 cup cocoa powder
1/2 cup CarbQuik
1 cup polydextrose
1/2 cup erythritol
1/4 cup diabetesweet
1/2 cup splenda granular
1/2 cup plain whey powder
1 teasp. salt

To make the Pudding:

7/8 cup dry mix, which is 1/2 cup + heaping 1/3 cup
1 cup carb count down
1 cup heavy cream
1 teasp. vanilla extract

Place the milk into a medium saucepan. Add the dry mix, cook over med-hi heat until it comes to a boil, then turn down heat to low and cook for 3-4 minutes, continuously whisking (it should look thick) . Remove from heat and stir in vanilla. Pour the mixture through a wire strainer that is laying on top of a water picture and then pour into individual pudding dishes.
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Old 02-14-2005, 06:21 AM   #50
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i havent seen diabetic sweet anywhere, is it just another sweetener?
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Old 02-14-2005, 06:53 AM   #51
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Griffin, diabetisweet is a mixture of isomalt (a sugar alcohol) and ace k. I've heard people finding it at Walmart and the diabetic section of some drug stores.

For those avoiding non-erythritol sugar alcohols, the 1/4 C. diabetisweet should be replaceable with with either 1/4 C. sweetening equivalent of stevia or ace k.
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Old 02-15-2005, 02:37 PM   #52
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bumping to subscribe. Could this be made into a sticky so it's easier to find?

Thanks,
Dianna
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Old 02-16-2005, 11:48 AM   #53
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OMG, Scott, I made this and it is the real deal. I poured it over Aunt Ruth's Pecan cake and again, there is no portion control.

I used the powdered E and didn't have the Sweet One so used a 1/2 packet of Sweet and Slender instead. It was perfect! Got to order some more of this Poly.

Thanks



Quote:
Originally posted by scott123
Caramel Sauce

1/2 C. polydextrose
1/4 C. water

In small saucepan on high heat, bring to boil. The color should be a slightly yellowish hue:



Continue boiling until moisture has evaporated, stirring occasionally. Once the color starts to change and/or syrup begins to have a slight smell of burnt sugar, stir constantly. Continue cooking until sauce takes on a little color:



With hotpad gloves on, while whisking vigorously, drizzle in:

1/4 C. water

Remove from heat and whisk in:

1/4 C. cream

Then add:

4 T. salted butter
1/16 t. salt
1 t. erythritol

Bring to boil, whisking occasionally/watching carefully, as the cream will cause this to boil over easily. Increase frequency of whisking as color changes. Cook until this color is achieved:



Remove from heat, whisk in

1/4 C. water*
6 drops liquid splenda (1/4 C. sweetening equivalent)
1/16 t. Sweet One (Ace K)

Let cool. Chill.

Notes:

The initially drizzling of water into the extremely hot Polyd syrup, if done correctly, will result in clumps, but not a huge flat piece of clear candy. If this occurs, it can be salvaged - low heat, for a longer time.

*For a thicker sauce, use less water, thinner, vice versa. This sauce will thicken quite a bit as it cools. It will thicken even more if refrigerated. If the sauce is too thick or too thin, it can always be reheated and boiled more or reheated and water added.

**If this sauce is to be served with ice cream, the coldness will make the sweetness less detectable. One more drop of liquid splenda should be enough to counteract this. It will also make the flavor less detectable - go darker with both stages and add a little more salt.

The two phases of colorization (first of the PDX, then of the cream/butter) have a lot of leeway. For those looking for an intense flavor, go darker with both. More subtle, lighter.
:blush: :blush:
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Old 02-16-2005, 12:05 PM   #54
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Use those hotpad gloves......you need them when making this sauce.
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Old 02-16-2005, 12:37 PM   #55
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Coconut Cookies
(Makes 40 cookies)

2C Carbquik
1C almond meal/flour
1C polydextrose
1C finely shredded, unsweetened coconut
3 scoops (approx. 1C) Vanilla Designer Whey Powder
½C erythritol
1 teaspoon baking soda
2 eggs
2 TB glycerine
½tsp liquid Splenda
1tsp. coconut extract
1½ sticks butter, softened

-Combine all dry ingredients in a large bowl, set aside.
-Beat eggs, glycerine, coconut extract, and Splenda until smooth with no large lumps. Next add butter, beating well until well-incorporated.
-Gradually beat in Carbquik mixture.
-Drop by heaping tablespoon onto ungreased baking sheets.
-Bake in preheated 375ºF oven for 10 to 12 minutes or until golden brown. Let stand for 3 minutes; remove to wire racks or newspaper to cool completely.

Nutrition info. per cookie:
Cal: 86
Fat: 7.5
Net Carb: 1.4 (total carbs: 7.8, Fiber: 6.4)
Prot: 3.5

**Optional: add 1C MiniCarb Semi-Sweet Chocolate Morsels for "Mounds Bar" cookies.
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Old 02-16-2005, 12:48 PM   #56
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Quote:
Originally posted by mahyde
Use those hotpad gloves......you need them when making this sauce.
Actually, I've been thinking about the safety factor a bit. As written, this recipe needs more than hotpads, it needs goggles, as the reaction that occurs when the water hits the very hot PDX is pretty violent.

I'm thinking maybe the water could be microwaved first until boiling - that way the temperatures won't be quite as different and the reaction not quite so extreme.

I'm glad you enjoyed the sauce. How ya feeling? Did the colors work out for you as they appeared here? How was the final consistency? Did the final 1/4 C. of water give you a nice thick sauce? Did you adjust the water/boil any away?
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Old 02-16-2005, 03:15 PM   #57
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Quote:
Originally posted by scott123
Actually, I've been thinking about the safety factor a bit. As written, this recipe needs more than hotpads, it needs goggles, as the reaction that occurs when the water hits the very hot PDX is pretty violent.

I'm thinking maybe the water could be microwaved first until boiling - that way the temperatures won't be quite as different and the reaction not quite so extreme.

I'm glad you enjoyed the sauce. How ya feeling? Did the colors work out for you as they appeared here? How was the final consistency? Did the final 1/4 C. of water give you a nice thick sauce? Did you adjust the water/boil any away?
Yeah, that might be a good idea about the boiling water. The syrup thickened up nicely after refridgerating but it was soooo good right off the burner too. Also the colors you posted were right on! I just followed your directions exactly.

Hmmmm, after z-trim, poly and those GG brancrisp bread today..........
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Old 02-16-2005, 09:37 PM   #58
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Bump!
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Old 02-17-2005, 05:41 AM   #59
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Meringues using polydextrose:

I have finally developed a dependable meringue recipe.

2 egg whites
1/8 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract, or flavor of choice, cannot contain any oil
2 Tablespoons DaVinci Syrup, or any sf flavored syrup
2 Tablespoons Expert Foods Not-Sugar
1/2 teaspoon polydextrose
2 Tablespoons erythritol, combine erythritol, Not-Sugar, and polydextrose.

1. Combine extract and Syrup in a small dish like a custard cup.

2. Combine Not-Sugar, polydextrose, and erythritol in another small dish.

3. Beat egg whites until not quite stiff peaks. Add the cream of tartar while still beating.

4. Add while beating, the vanilla extract, flavored syrup, and liquid splenda. Continue beating until stiff peaks form.

5. Continue beating and slowly add the combined erythritol, Not-Sugar and polydextrose.

6. Spoon out onto a parchment lined cooky sheet. Swirl with spoon to get the pointy tops.

7. Bake at 225 for 1 hour and 30 minutes, then turn off oven and let dry.

Per entire recipe: 53 Calories; 0g Fat (0.0% calories from fat); 7g Protein; 3g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 110mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit.

Per Serving: 3 Calories; 0g Fat (0.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit.

This recipe doesn't use much polydextrose, but it does make a difference. Without it they are dull in appearance, but with it they are glossy, looking more like they have sugar in them. The Expert Foods Not-Sugar is not optional. Without it they have the texture of styrofoam.

I use a variety of flavors in them. My favorite is coffee hazelnut.
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Old 02-17-2005, 12:28 PM   #60
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You guys just rock!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Keep em coming. Thanks, Julie
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