My sister and I want to make some hard candies (similar to "jolly ranchers") only would like to use a sugar substitute. She has tried "splenda" with terrible results. Volume was only half of regular sugar; and, it had a tendency to scorch. We discussed isomalt but I cannot find it in the Tulsa area. I can find sorbitol; fructose; and beet sugar at a local health food, but do not know if any of these would produce the expected results. Any advice as to whether these three would work or where to locate isomalt and the ratio of it to sugar?
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1/1/08 at 2:55pm