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Questions tagged [sweeteners]

25 questions
42
votes
12 answers

Can one be "taste blind" to the sweetness of stevia?

I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully adding tea spoon by tea spoon, tasting it each time), I couldn't really taste any…
Byte Commander
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7 answers

How can I tell the difference between unmarked sugar and stevia?

My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to have reduced carbohydrates and sugars, and to use artificial sweeteners for anything she…
Zibbobz
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7 answers

What is the US equivalent of Golden Syrup (UK)?

Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?
Sam T
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8
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3 answers

What was the mysterious ingredient in making of Japanese sweet bean paste (an or あん) from the movie?

The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance which presumably is the sweetener for this paste. What is it exactly?
user50726
7
votes
1 answer

Would replacing sugar with a sweetener affect bread dough fermentation?

I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour). Will substituting a natural sweetener like stevia work in place of sugar? Will this…
Jay Sidri
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6
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1 answer

Preserving sweetness during baking without sugar

noob here (both to this site and to cooking in general!). For health reasons I can't really do sugar, and the low-carb thing has saved my life (literally). I am trying to do more low-carb baking at home. The topic of non-sugar sweeteners have…
cegfault
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5
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1 answer

Condensed milk doesn't mix well into iced coffee

I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk from a can or squeeze bottle, it never really mixes well and falls to the bottom. It ends…
Taylor Ackley
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5
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1 answer

Will sugar alcohols thicken a sorbet?

It’s sorbet season again, and the local Lidl started stocking xylitol, which made me wonder: could you reduce the calories in a sorbet by using a sugar alcohol instead of (some of) the other sugar? I usually use all invert syrup for sorbets in my…
millimoose
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4
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1 answer

When can I entirely replace sugar with artificial sweeteners?

Suppose I have a recipe calling for more sugar than I'd prefer to eat, for whatever reason, and I'd like to just use an artificial sweetener? When can I just replace the sugar with an appropriate amount of an artificial sweetener, and when will that…
Cascabel
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4
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4 answers

Sweetener for caramel

I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify. Various sweeteners I've seen in the shop are pretty different: 50% sugar…
viraptor
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3
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1 answer

Sweeten/Fix Eggnog

I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg taste, even for eggnog). Is there a quick or easy fix to sweeten the eggnog to balance the…
depperm
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2
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How do I make gelatin gummies without adding sugar and still have it survive out of the fridge?

I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survive (stay firm and not grow mold) out of the fridge for my upcoming travels. How do I do…
Dr. Pritika C. Kumar
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1 answer

Can Splenda be substituted for regular sugar when making your own sweetened condensed milk?

Can you substitute Splenda for the regular sugar in making your own sweetened condensed milk
user70900
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2
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1 answer

In writing a recipe, when should I remove the bay leaves in the process?

I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not sure when to add and remove them? I've written a first draft of the recipe and method on…
Abraham Ray
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1 answer

how to extract Glycyrrhizin from liquorice root?

I recently learned that Glycyrrhizin, which is naturally present in liquorice root, is a strong sweetener (30-50x stronger than sugar depending on sources). Some traditional recipes call for infusing liquorice for tea, but besides this I could not…
Auberon Vacher
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