Hi,
I'm a diabetic as well and follow the Bernstein methodology of eating and
glucose control. Sugar is sugar is sugar as far as my body is concerned so
fructose is out of the question.
AS products that can be used for heating include Stevia - which kind of
tastes like licorice and can be bitter, Splenda - which has none of the side
effects of Nutrasweet and unlike Nutrasweet is not destroyed by heat, and a
product called Sunette which is kinda hard to find. There is also now a liquid
Splenda but it is hard to find. I can root out the online source for it if
someone wants it.
I know all sorts of places to get low-carbohydrate candies online and some
online.
Depends on what you want for a taste, as well as the Keto brands are loved
by many people but my husband and I simply can't stand anything made by
Keto. Too bad, as they have a lot of stuff. Keto does have a candy bar and
it is carried at the local health food store - they are hard to find because they
keep selling out.
Darrell Lea has bittersweet chocolate that is pre-made but is expensive. I
like DL stuff but actually their caramels are better. Also, they use a
maltodextrin in tiny amounts so that the candies are a bit softer but they
also have a laxitive effect if you eat too much. I'm considering working with a
bit of maltodextrin because I'm a beta tester for low-carb food company, but
that's a story for another day. (smile)
If I were going to make bittersweet chocolate I'd mix baking chocolate with
Splenda to taste and then add something else. Perhaps peanut butter,
almond butter, or cashew butter - enough so that I didn't end up with a lump
of semi-sweet baking chocolate. I'd also consider adding heavy cream to
give the chocolate candy. Vanilla would be good too, depending upon what
you like in terms of taste and texture.
I have some chocolate recipes - things like "fudge," chocolate cheesecake
(which is really to die for, even in my low-carb version), etc. that rely heavily
upon cocoa, baking chocolate and the pre-melted baking chocolate.
If anyone wants the huge conglomeration of recipes I have (I'm on an email
list for low-carb recipes) I will be happy to send them as digest (I think they'd
come out to about 10-15 digests) so you could ferret out the candy recipes,
bread recipes, sacue recipes, etc.
Oh, yes, you might try:
http://www.low-carb.com
http://www.lowcarb.com
http://www.coffeeam.com (Splenda syrups)
http://www.lowcarbdieters.com/candies.htm
http://www.lowcarbcafe.com/
http://homestead.juno.com/ellaxiak1/files/ (This one has a chocolate candy
recipe)
Regards,
Marsha
