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Old 09-03-2013, 01:55 AM   #6
Soobee
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Join Date: Dec 2006
Location: Massachusetts
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If you can tolerate tagatose, it acts much more like real sugar. It's great for making caramel. I haven't tried it with brownies, but it sweetens chocolate well. I think it might give you the chewiness you crave. Another ingredient that might help is polydextrose. I hesitate to mention it because many people can't tolerate it at all.
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