[Sca-cooks] Are these safe to use?

[Decker, Terry D.]

Like molasses and maple syrup, malt syrup and rice syrup have their own
flavors, which will be transferred to the bake goods.  The primary
sweetening agent in these two syrups (IIRC) is maltose, where in refined
sugar, molasses and maple syrup it is sucrose.

An acquaintance of mine was told to avoid sucrose for some reason I no
longer remember (probably weight reduction) and took to cooking with malt
syrup when sugar was in the recipe.  Even so, they are sugars and diabetics
need to be cautious about their use.

Bear

> These are still loaded with sugars aren't they? Why would you
> be unable
> to use white sugar but able to use these? Do these have their
> own strong
> tastes, like molasses or maple syrup? Or can they be easily
> interchanged
> with white sugar?
>
> --
> THLord  Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra