[Sca-cooks] Brown rice syrup?

[Phil Troy / G. Tacitus Adamantius]

On Feb 25, 2007, at 11:07 AM, Elaine Koogler wrote:

> Thanks, guys.  I hadn't really looked at it as a full replacement for
> Splenda...just one that I could perhaps use when I need the  
> consistency of a
> syrup.  However, I did locate a simple syrup online (don't remember  
> the URL
> at the moment) that is sugar free and could work.  It's from the  
> same place
> that I get things like the syrups I sometimes use in coffee.  They  
> also make
> a honey substitute that works pretty well when honey is called  
> for...not
> quite as good, but it works.
>
> Most of the time, however, I look at how much honey is called for in
> proportion to the other ingredients.  If it's just a tiny  
> bit...like the 2
> Tablespoons a stew recipe I have uses (recipe makes probably 8  
> servings)...I
> just go ahead and use the real stuff.

I can highly recommend polydextrose combined with Splenda  
(polydextrose provides the bulk and mouth feel, but doesn't taste  
very sweet) for both syrups and baking. You can even caramelize it...

Adamantius





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"Confessions", 1782

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