Quote:
Originally Posted by Luc_H  The only other <sugar> that can act like sugar in cooking is xylitol (that I know of). If you make praline with this stuff, you will need many trials to get the texture right but you would NOT need stevia because xylitol is already as sweet as sugar with a similar bulking capacity.Luc |
I'll sort of second that. I've used xylitol a few times over the years, and it's durned close to sugar in just about every way.
Some say that the Chinese and corn-derived xylitol has a somewhat metallic or off taste. and I've noticed that but once (but I don't recall the circumstance right now, but it was subtle). I don't think you'd notice it in your situation. If you can get US produced birch-derived xylitol you may be a little better of.
Shel