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<blockquote data-quote="Marguerite" data-source="post: 25668" data-attributes="member: 1991"><p>One thing to watch with diabetic lollies - if they have Isomalt in them you can't eat much of it because it causes diarrhoea. It's not toxic or anything, it's an optical isomer (same molecule but mirror image) of sucrose so it tastes like sugar but your body doesn't recognise it (other than taste) or metabolise it. As a result you have a sugar concentration in the GI tract that can't get absorbed so you get an osmotic effect, stopping water being absorbed from the gut and as a result - diarrhoea.</p><p></p><p>One of our family's favourite cakes was a walnut & zucchini cake from a shop where they used sour cream instead of ordinary cream, for the frosting. It also had coffee and chocolate in it, maybe you could play with that.</p><p></p><p>I also have a great recipe for lollipops made from pure fruit juice, sugar and instead of corn syrup they use glucose. The purpose of either the corn syrup or the glucose is to stop crystallisation. You don't want big crystals of sugar making it taste grainy. This gets cooked to the hard crack stage (290 - 300F) and then it's poured onto a marble slab to set. That's when you can put little sticks in it, or instead just use them as fruit drops.</p><p></p><p>Recipe - cook fruit until the juice separates form the fruit. Strain it and then boil it with sugar and glucose until you get the right temp. Quantities - 250 g sugar, 6 tablespoons juice, 2 teaspoons liquid glucose.</p><p></p><p>From what I can see in my book, you should be able to substitute liquid glucose for corn syrup and get the same effect. In Australia we use cane sugar and also have stuff called Golden Syrup, which also comes from sugar cane, and can also be substituted for corn syrup. It has a strong flavour though, a sort of butterscotch flavour (we call it Cocky's Joy).</p><p></p><p>Or you can do a sort of pulled toffee and make boiled lollies, using fruit juice flavours. Or use peppermint oil and natural red colour to make bull's eyes.</p><p></p><p>I have a book full of recipes for lollies, if you want some more ideas. In Australia we find it moderately difficult to get corn syrup. A lot of processed foods, especially imported food, has it as an ingredient, though.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 25668, member: 1991"] One thing to watch with diabetic lollies - if they have Isomalt in them you can't eat much of it because it causes diarrhoea. It's not toxic or anything, it's an optical isomer (same molecule but mirror image) of sucrose so it tastes like sugar but your body doesn't recognise it (other than taste) or metabolise it. As a result you have a sugar concentration in the GI tract that can't get absorbed so you get an osmotic effect, stopping water being absorbed from the gut and as a result - diarrhoea. One of our family's favourite cakes was a walnut & zucchini cake from a shop where they used sour cream instead of ordinary cream, for the frosting. It also had coffee and chocolate in it, maybe you could play with that. I also have a great recipe for lollipops made from pure fruit juice, sugar and instead of corn syrup they use glucose. The purpose of either the corn syrup or the glucose is to stop crystallisation. You don't want big crystals of sugar making it taste grainy. This gets cooked to the hard crack stage (290 - 300F) and then it's poured onto a marble slab to set. That's when you can put little sticks in it, or instead just use them as fruit drops. Recipe - cook fruit until the juice separates form the fruit. Strain it and then boil it with sugar and glucose until you get the right temp. Quantities - 250 g sugar, 6 tablespoons juice, 2 teaspoons liquid glucose. From what I can see in my book, you should be able to substitute liquid glucose for corn syrup and get the same effect. In Australia we use cane sugar and also have stuff called Golden Syrup, which also comes from sugar cane, and can also be substituted for corn syrup. It has a strong flavour though, a sort of butterscotch flavour (we call it Cocky's Joy). Or you can do a sort of pulled toffee and make boiled lollies, using fruit juice flavours. Or use peppermint oil and natural red colour to make bull's eyes. I have a book full of recipes for lollies, if you want some more ideas. In Australia we find it moderately difficult to get corn syrup. A lot of processed foods, especially imported food, has it as an ingredient, though. Marg [/QUOTE]
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