Low Carb Candy
- Melting Points and Boiling Points
|Ace K||437 deg F||
|Dextrose/Glucose||295 deg F||Decomposes before boiling
|Erythritol||250 deg F||624-628 deg F
|Inositol||440 deg F||
|Inulin||311-356 deg F||
|Maltodextrin||152-156 deg F||428 deg F (chars)||
|Ribose||190-198 deg F||779 deg F||
|Stevia powder||248 deg F (degrades)||392 deg F (decomposes)||
|Sucralose||246 deg F (decomposes)||
|Sucrose||367 deg F (decomposes)||
|Xylitol||198 deg F||653.7 deg F
|= = =||= = =||= = =
|Citric Acid||307 deg F||347 deg F
|Vanillin crystals||180 deg F||
|= = =||= = =||= = =
|Anise Oil||199 deg F (flash point)||450 deg F
|Lemon Oil||118 deg F (flash point)||349 deg F
|Peppermint Oil||160 deg F (flash point)||408 deg F||
|= = =||= = =||= = =
|Gelatin||77-104 deg F||
|Glycine||451 deg F (decomposes)||
- Flash Points
- Basic Information
Aspartame @ greenfacts.org
- Aspartame is very stable in the dry state,
- At 105 deg C a loss of approximately 5% (formation of diketopiperazine) is
observed after 100 hours of treatment.
- At 120 deg C (248 deg F), a 50% loss is obtained after 80 hours of treatment.
- Erythritol has a strong cooling effect (endothermic, or positive heat of
solution) when it dissolves in water.
- Other sugar alcohols are sometimes used with erythritol, in particular
isomalt, because of its minimally positive heat of solution, and glycerin, which
has a negative heat of solution, moderate hygroscopicity, and noncrystallizing
- Gelatin's strength (but not viscosity) declines if it is subjected to
temperatures above 212 deg F, or if it is held at temperatures near 212 deg F
for an extended period of time.
- Gelatin has proline, hydroxyproline and glycine in its polypeptide chain.
Glycine is responsible for close packing of the chains. Presence of proline
restricts the conformation.
- According to a 2010 paper, Stevioside from Stevia is stable to 120 C
(248 deg F). Temperatures exceeding 140 C (284 deg F) forces degradation of
stevioside and 200 C (392 deg F) is enough heat to completely decompose the
molecule. This would suggest that it should withstand the heat from boiling and
cooking if you keep the temperature below ~280 F.
- The melting point of xylitol is 197.6 deg F, and the boiling point is 653.7 deg F.
- Unlike most sugar alcohols, xylitol is achiral.
- Xylitol is a nonfermentable sugar alcohol.
Candymaking 101: Sugar Free Candy Syrups @ justsayingno.wordpress.com
- There are two substances that will change from liquid to hard crack:
agave and maltitol.
- With a 2:1 ratio of agave to erythritol, you get soft caramel. It's a nice
thick, spreadable consistency.
- With a 1:1 ratio of agave to erythritol, you get soft ball. When cooled,
you can actually form and shape it with your hands. I would use this to make
- With a 1:2 ratio of agave to erythritol, you get soft crack. I like to call
this soft toffee. You can break it apart easily, and it will still have a little
chew to it.
- The trick is to heat the agave/erythritol on low heat just long enough to melt
the erythritol. There will be no graininess and the final liquid should be clear.
Once your syrup cools completely, it will be cloudy. That means the cooling
effect has taken place, and you have your desired "stage".
- Brittle Recipes
Maple Walnut Candy @ alldayidreamaboutfood.com
- 3/4 cup walnuts, roughly chopped
- 1/2 cup granulated erythritol
- 1 tbsp maple syrup
- 1/4 cup heavy cream
- 1 tsp maple extract
- 1/8 tsp xanthan gum (optional)
- Line an 8×8 square pan with parchment paper and set aside.
- For thicker candy, line a 9×5 loaf pan with parchment instead.
- Preheat oven to 350 deg F and spread walnuts in a single layer on a baking sheet.
- Toast walnuts, stirring occasionally, 8-10 minutes or until lightly browned.
- Combine the erythritol and maple syrup in a medium saucepan over medium heat.
- Stir frequently until all of the erythritol has dissolved.
- Continue cooking until mixture becomes a dark amber colour, 6-10 minutes.
- Do not overcook.
- Remove from heat, and add cream and maple extract.
- Mixture will bubble vigorously.
- Stir until smooth.
- Return to heat and boil 1 minute more.
- Sprinkle xanthan gum lightly over mixture and whisk in quickly (xanthan gum
is optional but helps to lessen the cooling mouth sensation of the erythritol).
- Stir in walnuts.
- Let mixture cool 3 minutes.
- Pour mixture into prepared pan and let cool to harden (you can hurry this
process up by putting it in the fridge or freezer).
- Break up into chunks with fingers.
- Serves 12. Each serving has a total of 10.7g of carbs, but only 2.7g if you
- English Toffee Recipes
Buttery Walnut Toffee @ joyfilledeats.com
English Toffee @ alldayidreamaboutfood.com
- Ingredients for bottom layer
- 3/4 cup Swerve Sweetener
- 1/2 cup butter
- 1/2 tsp vanilla extract
- Pinch salt
- 2 tbsp powdered Swerve Sweetener
- Ingredients for top layer
- 1/2 cup sugar-free dark chocolate chips
- 1/2 tbsp butter
- 1/2 cup toasted chopped macadamia nuts (or other toasted nuts, if you prefer)
- Line a 9×13 inch pan with foil.
- In a medium heavy-duty saucepan over medium heat, combine Swerve and butter
and stir until Swerve is dissolved.
- Bring to a boil and cook without stirring until mixture darkens to a deep
amber, about 5 to 7 minutes (time may vary depending on the quality of your cookware).
- Remove from heat and stir in vanilla extract and salt.
- If the mixture appears to be separating, stir in 2 tbsp of powdered Swerve
Sweetener until it comes back together.
- Pour mixture into prepared pan.
- Let cool completely.
- In a bowl set over a pan of barely simmering water, melt chocolate chips
and butter together until smooth.
- Spread over cooled toffee.
- Sprinkle with chopped nuts and refrigerate until set.
- Chocolate Fondant
- Chocolate Gum Paste
How to Make Black Chocolate Fondant/Gumpaste the Easy Way @ youtube.com
- Usa a small ball of white gum paste
- Pour 1 tsp of cocoa powder on the table
- Touch the gum paste onto the cocoa powder, and knead
- If the gum paste gets too dry, add a little water (or other liquid)
- Add flavorings if desired (orange, mint, etc)
- Add a few drops of LorAnn chocolate flavor
- Use a toothpick to add a good bit of brown gel color
- If you want black gum paste, add some black gel color
Use Cocoa Powder to Color Gum Paste Brown @ cakecentral.com
- If you're going to use it with pre-made gumpaste, the addition of cocoa
powder will alter the consistency and if the cocoa is "dutch(ed)", it has alkali
added to it and it will dry the gumpaste a lot.
- If you're going to make your own gum paste with cocoa powder added, you'll
probably need to play around with the ratio of cocoa to powdered sugar, not just
for color, but for dryness, too.
- You could mix the cocoa into some shortening to make a paste, and knead that
into the white fondant.
- Cocoa powder will dry out your fondant or gum paste.
- If you are making fondant, sub some cocoa powder for some of the powdered
sugar. It makes a beautiful dark brown color (if it's lighter than you want it,
you can add a little of the brown gel color later) and it tastes really good.
- Modeling Chocolate
Modeling Chocolate vs Fondant vs Gum Paste: What's the Difference? @ craftsy.com
- This is a chocolate paste made by melting chocolate and combining it with
corn syrup or simple syrup and then kneaded until it reaches a stiff, pliable
consistency. Used like clay, this modeling chocolate can be molded into a variety
of shapes that are not as easily performed with the softer fondant. Modeling
chocolate can be made from white, dark, semi-sweet, or milk chocolate. White
chocolate is the easiest type to tint in colors.
Protein Punched Joy Bars
- 1 1/2 cups unsweetened finely shredded coconut
- 2 scoops protein powder
- 1/4 cup melted coconut oil
- 2 drops natural coconut flavoring (a little goes a long way!)
- 2 Tablespoons honey
- 1/4 cup unsweetened almond milk (for extra coconut flavor, try unsweetened
coconut almond milk)
- 1 cup dark chocolate chips
- 1/2 cup coconut oil
- 1/2 cup slivered almonds
- Erythritol is stable to 320 deg F.
- Erythritol is non-hygroscopic.
- Crystals vs Powdered Erythritol
- Making You Own Powdered Erythritol @ lowcarbfriends.com
- I buy granular and powder my own
- It doesn't measure the same, so you have to see what your grinder does
- Mine changes 1/4 cup granular to 1/3 cup powdered
- Melting Erythritol in the Microwave @ lowcarbfriends.com
- You can melt it first, either in the microwave or on the stovetop; it takes
only a few minutes either way
- I use it this way in all my candy/protein bar recipes and in some baked goods
if I am looking for a particular texture
- Powder the Erythritol
- Add coconut oil and powdered E to a pan, and melt on the stovetop or microwave
- How to Prevent Crystallization of Erythritol
How to Prevent the Crystallization of Erythritol @ reddit.com
- Recipe for erythritol syrup: 1 cup water, 1 cup erythritol, 1/2 tsp xanthan gum,
- You could also add isomalt, inulin, or glycerine.
- Erythritol is not hygroscopic, but it is soluble in water. Try xanthan gum.
- Try adding lecithin as an emulsifier.
- Xylitol resists crystallization better than erythritol.
- How to Make Colored Sweetener
Colored Sweetener @ tjstaste.com
- 1/2 cup erythritol or xylitol
- liquid food coloring, any color
- Put the sweetener in a plastic zip bag or a small bowl.
- Add the food coloring a few drops at a time and thoroughly shake or stir into
the sweetener until all the granules are coated. Add more food coloring until the
desired color is achieved.
- Spread the colored sweetener over a paper towel or plate and allow to dry at
- Break apart the granules and store in an airtight container at room temperature.
- Use as you would sprinkles or regular colored sugar.
- Color Chart
- orange = 1 drop red + 1 drop yellow
- purple = 1 drop red + 1 drop blue
- green = 1 drop blue + 1 drop yellow
- violet = 2 drops blue + 1 drop red
- lime green = 3 drops yellow + 1 drop green
- aquamarine = 2 drops blue + 1 drop green
- chartreuse = 8 drops yellow + 1 drop green
- teal = 3 drops blue + 1 drop green
- brown = 1 drop red + 1 drop green
- tan = 2 drops brown + 1 drop yellow
- black = 1 drop blue + 1 drop red + 1 drop green
- Activated Charcoal
- Activated charcoal acts as a natural food dye.
- It doesn't have much taste, but it gives a gorgeous black color.
- It also adds texture, with a mouth-feel that's somewhere between grainy
- Gel Colors
- Powdered Colors
- Liquid Flavorings
- Powdered Flavorings
- Best Flavors, Nature's Flavors, Newport Flavors (all the same company)
Devotion Nutrition Flex Flavors
Fruit Punch Flavor Mix (4 oz; $9.99; free shipping; coupon code for $1 off)
- Maltodextrin, Natural & Artificial Flavor, Citric Acid, Sucralose, Malic Acid, Silica
Grape Flavor Mix (4 oz; $9.99; free shipping; coupon code for $1 off)
- Maltodextrin, Natural & Artificial Flavor, Citric Acid, Malic Acid, Sucralose,
Silica, artificial colors
Flavor Mix Stack @ mrsupps.com
- True Nutrition
- Cottage Cheese Fudge
Coconut Matcha Fudge Recipe @ epicmatcha.com
- 4 cups of low-fat cottage cheese at room temperature
- 1 tsp of vanilla paste
- 2 1/4 cups of stevia (Stevia in the Raw)
- 2 tbsp of Epic Matcha green tea powder
- 1/3 cup of melted coconut butter
- 1/4 cup of powdered fiber
- 3/4 cup of reduced-fat shredded coconut
- Line an 8-inch brownie pan with parchment paper
- Make sure that every edge of the pan is covered by parchment paper
- In a restaurant-grade blender or economy food processor, combine the cottage cheese,
vanilla paste, stevia and matcha powder
- Blend until completely smooth, with no lumps or clumps anywhere throughout the mixture
- After mixture is evenly mixed, fold in melted coconut butter and powdered fiber supplement
- Scoop and pour the mixture into the parchment-lined brownie pan and spread the surface even
with a spatula
- Let cool in the freezer for 2 hours
- Meanwhile, place the shredded coconut in a large bowl
- Add a little extra matcha powder if you’re craving a matcha dessert recipe that oozes
green tea goodness
- Slice the fudge however you’d like
- Generally speaking, this recipe can make 36 average-sized pieces of fudge
- Carefully remove the fudge and roll each piece in the shredded coconut
- Place the fudge on a serving tray and stick it in the freezer for at least 2 hours
Cottage Cheese PB & J Fudge @ lilsipper.com
- Ingredients for fudge
- 1 1/2 cups cottage cheese
- 1/2 cup Organic Sunbutter (it’s nut free!)
- 2 scoops Vital Proteins grass-fed gelatin
- Ingredients for topping
- 1/2 cup raspberries
- 1 scoop Vital Proteins grass-fed gelatin
- Puree cottage cheese with Sunbutter until creamy (smaller blenders work best for this)
- Add gelatin and blend again
- Pour into a silicone mold or dish lined with wax/parchment paper
- Place in refrigerator while making the topping
- Heat berries, smash with a fork, then stir in gelatin
- Pour over fudge and refrigerate 1 hour
- Store in refrigerator up to 5 days covered
- 2 scoops of gelatin (20 g) contains 70 calories and 20 grams of collagen
Guilt Free Fudge @ thelaundrymoms.com
- 2 cups low fat Cottage Cheese
- 1 tsp Vanilla Extract
- 1 tsp Butter Extract
- 1 Cup + 2 tbsp Powdered Erythritol
- 2 tbsp Psyllium Husk Powder
- 1 & 1/4 cup of Peanut Flour
- Blend the cottage cheese and extracts until smooth
- Stir together dry ingredients, and then beat together with the cottage cheese mixture
- Spray an 8×8 square pan with coconut oil spray
- Press the mixture into the pan, and refrigerate for several hours
- Once chilled you can either cut them into squares and cover with skinny chocolate,
roll them into balls and eat as is, or dip them in chocolate, etc
Healthy Coconut Fudge @ dessertswithbenefits.com
- 4 cups Low Fat Organic Cottage Cheese, room temp
- 2 tsp Vanilla Creme-Flavored Stevia Extract
- 6 tbsp Raw Coconut Butter, melted
- 1 cup Powdered Erythritol
- 1/4 cup Homemade Metamucil
- Line an 8x8 brownie pan with parchment paper both ways, set aside
- In a large bowl, add the cottage cheese and stevia extract
- Blend with a hand blender until smooth
- With one hand, blend the mixture WHILE you pour in the melted coconut cream
concentrate/coconut butter with the other hand (if your cottage cheese is cold,
the coconut will harden and not make a smooth fudge).
- With one hand, blend the mixture while you sprinkle in the erythritol
(don’t dump it in all at once otherwise the coconut will harden).
- Finally, add the metamucil one tablespoon at a time, blending in between
- Scrape down the sides of the bowl and give it one more blend
- Scoop the mixture into the prepared brownie pan and spread until smooth
- It might take a while to spread, but try to flatten it out as best you can
- Cover the pan with plastic wrap and refrigerate overnight
- Slice the next day and serve
- To store, seal tightly with plastic wrap and keep in the refrigerator.
Homemade Metamucil is a mixture of psyllium husk powder and Stevia in the Raw
- 1 cup + 3 tbsp Psyllium Husk Powder
- 1 cup Powdered Erythritol (or Stevia in the Raw)
Healthy Peanut Butter Fudge @ dessertswithbenefits.com
- 2 cups Low fat cottage cheese
- 1 tsp Vanilla extract
- 1 tsp Natural butter flavor
- 1 cup + 2 tbsp Powdered Erythritol
- 1 1/4 cups Peanut flour
- 2 tbsp Psyllium husk powder
- Makes 36 pieces
- Line an 8x8 brownie pan with parchment paper
- In a food processor, add the cottage cheese, vanilla extract, butter flavor,
- Puree until smooth
- Pour the blended mixture into a stand mixer with a beater attachment
- In a small bowl, mix the peanut flour and psyllium husk powder
- Dump the dry ingredients into the mixer, and mix on low speed
- Scrape down the sides of the bowl; mixture should be very thick and fudgy
- Scoop mixture into prepared pan and spread it out
- Cover pan with plastic wrap and refrigerate overnight
- The next day, slice the fudge into 36 cubes
- Store in a tightly sealed conainer in the fridge
- Sour Cream Fudge
Sour Cream Fudge @ justapinch.com
- 2 cups white sugar
- 1/2 tsp salt
- 1 cup sour cream
- 2 Tbsp butter
- 1/2 cup chopped nuts
- Prepeare a 4x8 loaf pan by lining with foil; butter the bottom and 2 inches
up the sides; set aside
- In a 2-qt saucepan, mix the sugar, salt, and sour cream
- Cook over medium heat to soft-ball stage (235 deg F), stirring constantly
- It may spit and sputter, be careful
- Remove from heat, add butter, and beat until the fudge starts to thicken and
lose it's gloss
- Quickly stir in nuts, and pour into the prepared pan
- Allow to completely cool, and then cut into 1-inch squares
- Store in the refrigerator in an air-tight container
- Freezes well
- Low Carb Fudge, cooked
- Erythritol Fudge @ lowcarbfriends.com
- 2 cups powdered erythritol
- 1 Splenda quick pack (= 1 tsp of concentrated Splenda = 1 cup pourable Splenda)
- 2 T. diabetisweet (isomalt with a pinch of Ace K)
- 4 T. not/sugar (a thickener -- locust bean, guar, acacia, and xanthan gums)
- 1.5 oz. unsweetened chocolate or Lindt 85% dark cocoa bar (grated)
- 1/8 teaspoon cream of tartar
- 2/3 cup Hood calorie countdown 2% milk
- 1 teaspoon vanilla
- 1 tablespoon butter
- In a small mixing bowl combine powdered erythritol, not/sugar, cream of tartar,
diabetiSweet, and splenda quick pack until all lumps are gone.
- Mix the sweetener blend, milk, grated chocolate, and bring to a boil slowly,
stirring until the ingredients are well blended.
- Boil to the soft-ball stage, or until candy themometer reaches 235 to 240 degrees.
- Remove from the stove, add the butter, but do not stir it in.
- When lukewarm, add the vanilla and beat by hand until it creams; meaning,
until the shiny appearance disappears and the fudge holds its shape.
- Spread it in a buttered pan and when it hardens cut it into squares.
- Makes 18 servings: 34 calories, 0.51 net carbs, 0.63 grams protein
- Added 6 tbsp peanut butter powder and 4 tbsp peanut butter Davinci syrup to batter
- LC Fudge @ lowcarbfriends.com
- 1/2 cup erythritol
- 3/4 tsp Trishz's liquid Splenda (= 1/2 cup sugar)
- 1/2 cup cream
- 1/3 cup cocoa
- 1 Tbsp regular butter (didn't have unsalted!)
- 1 Tbsp DaVinci chocolate syrup
- Few drops real vanilla extract
- ~1/2 cup broken pecans
- Cooked all except the butter, DV, and vanilla in the microwave (the ONLY way I
cook candy!) - 2 minutes, stirred well, 1 minute, stirred well, 1 minute, stirred
well, 45 seconds - soft ball! (Your MW mileage may vary - mine is older and 700 watts.)
- Added the butter, DV and vanilla, and let sit as long as I could stand it.
- I kept moving the bowl around on the counter to a cool spot every few minutes.
- When it was cool enough to touch the bottom (and I used an 8 quart Pyrex batter
bowl, BTW) I beat in the butter and stuff.
- When it started to stiffen up just a bit, I stirred in the nuts, then poured
it into a buttered 3 cup disposable ZipLoc plastic container. And INTO the fridge
- It set up perfectly. Not too hard, not too soft. Not grainy. It DOES still have
a very mild "cooling" effect.
- Since my microwave is 1000 watts, I skipped the last 45 seconds of cooking.
- I also added 1 Tbsp of not/sugar to help with the cooling effect.
- Table Cream Fudge @ lowcarbfriends.com
- 2 cans (7.6 oz each ) Nestle Table Cream Chilled (mex section at WM)
- 5 Tbsp of sugar sub. of your choice to equal 2 1/2 cups sugar.
- 3 oz Sugar-free Chocolate -- broken into pieces
- 4 Tbsp sifted cocoa of choice
- 2 tsp vanilla
- Chill the cans of cream in the refrigerator for several hours or overnight.
- Carefully drain all the liquid from each of the cans of chilled cream.
- Put the remaining solid cream in a heavy stainless sauce pan.
- Add the sweetener and stir.
- Over medium heat, bring to boil.
- Boil, stirring constantly, for exactly 7 minutes. You may need to lower the
heat during cooking. Just stir continually to prevent scorching.
- Remove from heat immediately add Chocolate pieces.
- Stir until melted.
- Add the "sifted" cocoa, 1 Tbsp at a time, stiring until incorporated after
- Stir in vanilla.
- Low Carb Fudge, refrigerator
Buckeye Fudge @ amyshealthybaking.com (refrigerator fudge)
- Ingredients for the Chocolate Layer
- 1 cup (80g) unsweetened cocoa powder
- 5 tbsp (75mL) milk
- 2 tbsp (30mL) agave
- 2 tbsp (25g) Truvia
- 1/4 tsp vanilla extract
- Ingredients for the Peanut Butter Layer
- 1 cup (120g) peanut flour
- 6 tbsp (90mL) milk
- 2 tbsp (30mL) agave
- 2 tbsp (25g) Truvia
- Line an 8x4”loaf pan with parchment paper
- To prepare the chocolate layer, mix all of the ingredients in a small bowl
- Gently press into the prepared pan with a spatula
- To prepare the peanut butter layer, mix all of the ingredients in a separate
- Gently press on top of the chocolate layer with a clean spatula
- Chill the fudge for at least 3 hours before slicing into squares
Healthy Nutella @ dessertswithbenefits.com
- 1 cup Hazelnut Butter
- 1 cup Unsweetened Vanilla Almond Milk
- 1 tsp Liquid Stevia Extract
- 3/4 cup Powdered Erythritol
- 3/4 cup Unsweetened Dutch Processed Cocoa Powder
- 1/8 tsp Salt
- In a blender, add the hazelnut butter, almond milk, and stevia extract
- Blend until smooth
- Add the erythritol, cocoa powder, and salt
- Blend again
- Serve immediately, or store in a tightly sealed container in the fridge for ~1 week
Healthy Nuttella Fudge @ dessertswithbenefits.com
- Procedure is very similar to Healthy Peanut Butter Fudge
- Add glucomannan to gelatin to make sugarless gummy candies have a much better
gummy texture than the terribly disappointing "sugarless gummy worms"
Properties of Jelly Candy made of Acid-Thinned Starch and Konjac or Psyllium Husk Powder @ ifrj.upm.edu.my
- Acid-thinned starch was blended with glucomannan or psyllium husk powder at a
concentration of 3% w/w (starch basis).
- All samples demonstrated thixotropic flow behavior.
- Jelly candy with addition of either one was less sticky and had decreased
chewability. It was also able to hold more water.
Candied Pecan Goo @ dardreams.wordpress.com
- 1/4 cup sugar-free Da Vinci Butter Rum syrup
- 1/8 teaspoon cinnamon
- Pinch salt
- 2 teaspoons glucomannan powder
- 1/4 cup coarsely chopped pecan pieces
- Whisk syrup, cinnamon, and salt together in a small bowl until well mixed
- Gradually sprinkle in glucomannan powder while whisking briskly
- Continue whisking until thick, but not too stiff
- Quickly stir in pecan pieces.
- You can eat this immediately or let it sit for awhile
- It’s soft, but firm enough to eat with your fingers; it’s gummy, but not sticky
Licorice Goo Drops @ dardreams.wordpress.com
- 1 tablespoon Fiberfit Liquid
- 1/8 teaspoon anise extract
- 1/4 cup water
- 2 teaspoons granular erythritol
- 1 tablespoon glucomannan powder
- Extra granular erythritol
- Lightly grease a silicone candy mold or mat. Set aside.
- In a small bowl, whisk together Fiberfit, anise extract, water, and 2 teaspoons erythritol.
- Whisk in glucomannan powder just until starting to thicken. (Don’t overwhisk or it will set up too quickly.)
- Press mixture into molds or shape into small balls on silicone mat.
- Let sit at room temp for 1/2 hour.
- Sprinkle extra granular erythritol onto a saucer or plate.
- Remove the goo drops from the molds, and roll or press each one into the erythritol to cover all sides.
- Egg White Gum Paste, full sugar version
Eggwhite Gum Paste @ cakecentral.com
- 2 large egg whites (~1/4 cup egg whites)
- 8 cups powdered sugar
- 1 1/2 teaspoons karaya gum (gum tex)
- 1/4 cup warm water
- In a medium bowl beat egg whites with an electric mixer until frothy
(about 30-40 seconds).
- Add 2 1/2 cups icing sugar and beat until well combined.
- Sprinkle the karaya gum on top of the mixture and then beat again for about
- Beat in another 2 1/2 cups of icing sugar.
- The mixture will be dry and crumbly.
- Add 1/4 cup warm water and mix until smooth.
- Put the final 3 cups of icing sugar in the bowl and knead in by hand.
- You may have to take the gum paste out of the bowl and continue kneading.
Homemade Altoids Recipe @ instructables.com
- Ingredients and equipment
- Gum Paste
- Powdered Confectioner's Sugar (for dusting)
- Flavored Oils
- Citric Acid (to make sour candies)
- BOBA bubble tea straw or
small round cutter)
- I had the most success with 100g gum paste : 1 dram flavoring
- Powdered sugar is used to keep the dough from getting sticky
- Add the oil slowly using an eyedropper
- Knead the oil into the paste with your hands
- Use the powdered sugar to keep the paste from sticking to your counter and
the rolling pin
- Roll out the dough to about 1/8-inch thickness
- Use a bubble straw to cut out Altoids (or anything you like, even copper pipe)
- After you've cut out the shapes, you can re-roll the dough and cut more
- Toss your cut candies with a bit of powdered sugar to keep them from sticking
- Let them air-dry for several days to achieve the proper texture
Homemade Gum Paste Recipe for Sugar Flowers @ veenaazmanov.com
- 1/2 cup Egg whites
- 6 cups Powdered sugar
- 12 tsp Tylose powder (or CMC)
- 1 tsp Clear Vanilla Extract
- 1/2 tsp salt
- 2 tbsp vegetable shortening
- Mix 2 cups of powdered sugar in a bowl
- Make a well
- Add the egg whites, salt, and vanilla extract
- Mix well until there are no lumps
- Add the Tylose powder
- Mix for 1-2 minutes until sticky
- Add more powdered sugar until you are able to form a ball
(don't add too much powdered sugar because the gum paste can dry out)
- Transfer the mix to a working board to mix well
- Knead in the vegetable shortening (you want the mixture to be soft and slightly
sticky; you can add more powdered sugar later)
- Divide the paste into small portions, and wrap well in a plastic bag
- Place the portions into a ZipLoc bag, and then into an airtight box
- Let it rest in the fridge overnight
- Next day, let it rest at room temperature
- Kead with a little vegetable shortening if needed (or add more powdered sugar)
How to Make Egg White Gum Paste @ youtube.com
- Ingredients and equipment
- 1 1/2 cups (250 grams) confectioners sugar, sifted
- 1 egg white (2 tbsp egg whites)
- 3 tsp of CMC powder
- A strong hand mixer
- Beat the egg whites with your hand mixer until frothy
- Add the sifted sugar a bit at a time, while you are mixing
- Sprinkle in the CMC powder, one tsp at a time (mix between each addition)
- Now your mix looks really dry and crumbly
- Rub your hands with vegetable shortening
- Dump the gum paste onto a clean working surface
- Knead the gum paste by hand
- Add more sugar if the gum paste is too sticky
- If it is too dry, add a little more egg white
- It should feel like play dough ... slightly stiffer
- It will actually hold a shape
- Tightly wrap the gum paste in Saran Wrap, and place it in a ZipLoc bag
- Store the gum paste in the frig for at least 12 hours (so the CMC powder can work)
- You can color the entire batch or a piece with food coloring
Modifications on the previous version @ facebook.com
- I found this to be a little stiff, so I use this version. It gives me a softer,
- 2 egg whites (1/4 cup)
- 2-3 cups sifted icing sugar (confectioners)
- 3 level teaspoons Tylose powder (or CMC or GumTex)
- 1-2 tsp vegetable oil
- In a mixing bowl, place the egg whites
- Beat up the egg white for 10 seconds on high speed
- Slowly add the icing sugar and beat on medium speed for 1 minute
- Add the vegetable oil
- Quickly sprinkle the Tylose powder on the egg white-powdered sugar mixture,
and beat on medium speed until you achieve a thick consistency. It should be
firmish to squeeze and a little sticky, but if you have Crisco on your hands it
- Transfer mixture onto a Crisco greased counter top and knead
- Slowly add a little icing sugar until you achieve a soft but not sticky
- It is now ready to use, but it is recommended you leave it overnight to set
- Keep it in a tightly sealed bag to prevent it from hardening unnecessarily
How to Make Gum Paste from Scratch @ thespruceeats.com
How to Make Homemade Sprinkles @ theviewfromgreatisland.com
- Egg White and Crisco Gum Paste, full sugar version
- On Fondant, Gumpaste, Pastillage, and Mexican Paste @ ericaobrien.com
- Ingredients for Gum paste
- 4 Large Egg Whites
- 2 lbs 10x powdered sugar
- 12 Level teaspoons Tylose
- 4 teaspoons Crisco
- Instructions for Gum paste
- Place the egg whites in a Kitchen Aid mixer bowl fitted with the flat paddle.
- Turn the mixer on high speed for 10 seconds to break up the egg whites.
- Reserve 1 cup of the powdered sugar and set aside.
- Turn the mixer to the lowest speed and slowly add the remaining sugar. This
will make a soft consistency royal icing.
- Turn up the speed to setting 3 or 4 for about 2 minutes. During this time
measure off the tylose into a small container.
- Make sure the mixture is at the soft peak stage. It should look shiny, like
meringue and the peaks fall over.
- Turn the mixer to the slow setting and sprinkle the tylose in over a five
second time period. Next, turn the speed up to the high setting for a few seconds
to thicken the mixture.
- Scrape mixture out of the bowl onto a work surface that has been sprinkled
with some of the reserved 1 cup of powdered sugar.
- Place the shortening on your hands and knead the paste, adding enough of the
reserved powdered sugar to form a soft but not sticky dough. You can check by
pinching with your fingers and they should come away clean.
- Place the finished paste in a zip-top bag, then place the bagged paste in a
second bag and seal well.
- Place in the refrigerator for 24 hours if possible before using to mature the
- Before use, remove from refrigerator and allow the paste to come to room
- Take a small amount of shortening on the end of your finger and knead this into
- If you are coloring the paste, add the paste color at this stage.
- Gum Paste, Xylitol version
- Gum Paste Candies
- Cream Cheese Candies
Sugar-Free Cream Cheese Candies @ lowcarbsosimple.com
- 1 oz full-fat cream cheese
- 1-2 drops peppermint oil
- 1/2 tsp beetroot juice (for color)
- 1 to 1 1/2 cups powdered erythritol
- Optional: dark chocolate for coating
- Combine cream cheese, peppermint oil and beetroot juice in a small bowl.
- Mix with spoon until well mixed.
- Sift the sweetener.
- Add the sweetener 1/4 cup (60 ml) at a time and mix well after each addition.
- When the mixture is so stiff that you cannot mix it anymore with spoon, knead
in the rest of the powdered sweetener, adding it little by little and kneading
well after each addition.
- Keep adding more sweetener little by little and kneading after each addition
until you have reached the right consistency. The right consistency is when the
dough is like Play-Doh, so you can mold it easily and it’s not sticky, on the
other hand it’s not too hard and crumbly.
- Take tiny balls from the dough. You can place the balls on a parchment paper
or waxed paper and flatten them with a fork dipped in powdered sweetener.
- Another alternative is to press the tiny balls into molds, just roll the balls
thoroughly in powdered sweetener before pressing them into molds.
- You can also roll out the dough and cut out tiny heart shapes with a cookie
- Place the candies in the freezer for a couple of hours to harden.
- These are not really hard candies.
- They remain a bit soft and mealy unless you let them dry at room temperature
for several days, and even then they are not going to be really hard.
- Gummies made with Gelatin
- Gummies @ forum.lowcarber.org
- 1-2 cups Water
- 1 pkg Kool Aid (Unsweetened)
- 8-16 pkg Knox Gelatin
- 2 tsp Stevia Extract Powder (~1 cup Spenda Granular)
Gummy Candy Recipe @ recipesecrets.net
- If you don't have bear molds, take the rack out of your toaster oven and
place it on the counter
- Place a big sheet of aluminum foil over it
- Shove the foil down into the gaps leaving stripe-like molds ...
Presto ... Gummy worms!
- Homemade Gummy Candy (Fruit Leather) @ lowcarbfriends.com
- 5 envelopes Knox Gelatin
- 1 pkg Kool-Aid
- 3/4 cup Sweetener (I use Splenda)
- 1/2 cup Cold water
- Mix well
- Microwave 1 min. stir; Microwave 1 min. stir; Microwave 30 sec. stir
- Pour in 8"X8" pan lined with Reynolds Wrap
- When cool cut into strips, squares or whatever shape you'd like.
- Works well, the candy peels right out
- Candy will harden if left out on the counter
- Erythritol Hard Candy
Confectionery Products Containing Erythritol @ patents.google.com
- Patent describes a hard candy consisting of an edible acid, 95-99% w/w
erythritol, flavors, high-intensity sweeteners, and/or colouring agents.
- Patent describes a process for preparing a confectionery product by heating
at a temperature from 120 to 160 deg C. an erythritol-containing mixture wherein
the dry matter is containing an edible acid and at least 95% w/w erythritol.
- The candy does not contain a binding agent selected from the group consisting
of gum Arabic, gelatine and mixtures thereof.
- Preferably citric acid is used as edible acid.
- The high-intensity sweetener can be aspartame, Ace K, sucralose, stevia, etc.
- Any water-soluble coloring agent can be used.
- Cooking and Shaping Method
- Erythritol was placed in a flask.
- The flask was placed in an oil bath at 160 deg C (320 deg F) for 15 minutes.
- Citric acid was added, and the flask was swirled to mix the acid.
- Hot liquid was taken by pipet and transferred to a mold.
- The formed hard candies were removed from the mold once they had cooled.
- Erythritol Hard Candy @ lowcarbfriends.com
- I was trying to develop a thick erythritol-based liquid that I could use as
a substitute for honey.
- The really tough part is being able to do it without the very strong
crystallization of erythritol getting in the way.
- Although I didn't have much luck with the honey, I did stumble onto some killer
- I brought and kept a ratio of 3:1 erythritol to water to a slow boil in a
non-stick pan for approx 5 minutes.
- At that point I added 1/2 tsp of LorAnn's peanut butter favor oil and let the
motion of the low boil incorporate the flavor throughout for another 5 minutes.
- The temperature at this point was 300 degrees and I removed it from the heat.
- I then poured the ultra hot liquid into cooking oil sprayed mini-muffin pan.
- What I ended up with was a very smooth, very hard, non-gritty piece of peanut
butter candy, with no cooling effect.
- When it had boiled down, what was left filled up 12 mini muffins.
- - - -
- My mother used to make awesome hard candy.
- She would oil an 8" x 8" pan, and pour the cooked-to-temp candy into it.
- As it cooled, she used a metal spatula to score it; she did this several times.
- When cool, she could just tap it on the counter and it would break in to neat 'pillows'.
- I wonder if you could do this with your cooked candy to make smaller pieces?
- - - -
- My sister used to make candy for the holidays.
- She would pour the hot mixture on a cookie sheet.
- When it had cooled, she would break it up with a hammer.
- Then she dusted the pieces with powdered sugar lightly to prevent sticking.
- - - -
- When you were talking about retarding the crystalization, I thought about
cream of tarter.
properties in candies as corn syrup does now.
- The person only used a small amount, say 1/8 tsp, in a recipe.
- I would also suggest some gum in it, probably guar.
- - - -
- You might want to try Xylitol in lieu of erythritol.
- They use xanthan gum as a thickener in their honey.
- I suggested guar because it thickens less per volume, and the gum volume
might be needed to keep the erythritol from crystalizing.
- The Xylitol might be less finnicky.
- Erythritol Hard Candy / Cotton Candy - Experiment #1 @ lowcarbfriends.com
- Cream of tartar, or potassium bitartrate, is useful because it's an acid,
another form of "interfering agent", which inverts sucrose into fructose and
glucose and thereby helps to prevent crystallization of the sugar syrup.
- Here's the ingredients I used:
- 1 3/4 cup granulated erythritol (Emerald Forest)
- 1/2 cup water
- 1/4 tsp cream of tartar
- 1/2 tsp Lorann apple flavoring
- 1 tsp powdered citric acid
- Liquid food coloring (cool neon green from McCormick)
- Davinci Sugar Free Candy @ blog.davincigourmet.com
- 1 1/2 cups DaVinci Gourmet Sugar Free Syrup
- 1 cup erythritol (sugar substitute)
- 1/2 tsp candy flavoring oil
- Food coloring
- Spray a candy mold with nonstick vegetable spray.
- Add DaVinci Gourmet Sugar Free Syrup and erythritol to a saucepan, mix and
bring to a boil.
- Use a candy thermometer to make sure the mixture reaches 300 deg F, then
remove the saucepan from heat.
- Allow the mixture to sit until it stops bubbling, then immediately add the
candy flavoring oil and food coloring and stir well.
- Pour the mixture into the candy mold and chill in the refrigerator for 2 hours.
- Remove the candies from the refrigerator, twist into plastic wrappers and enjoy!
Sugar Free Lollipops @ eathealthyeathappy.com
- 1/2 cup of water
- 1/4 teaspoon candy flavoring oil (LorAnn)
- Liquid food coloring
- 1 1/2 cup Erythritol
- Candy thermometer, candy molds, and paper lollipop sticks
- Prepare the candy molds by spraying the inside with non-stick spray, then lay
the lollipop sticks in place.
- Combine the Erythritol and water in a medium sized, heavy-bottomed saucepan.
- Set the heat at medium-high and cook till mixture comes to a boil.
- Insert candy thermometer (be sure the tip isn’t touching the bottom of the pan)
and continue to cook until mixture reaches 300 degrees F (hard crack stage).
- Remove from heat and let stand until the mixture stops bubbling, then stir in
flavoring oil and food coloring as desired.
- Pour hot candy mixture into prepared molds.
- Xylitol Hard Candy
Homemade Xylitol Candy @ psifly.com
- Ingredients and Equipment
- 25 grams xylitol (about 2 flat tbsp)
- Small GLASS jar
- Coffee cup warmer (25 watt)
- Flavorant (unsweetened Kool-Aid or LorAnn oils)
- Parchment paper (or aluminum foil)
- Two or more clothespins (or clips of any kind)
- Place xylitol in the glass jar
- Heat the glass jar on the coffee warmer (optional lid must be loose)
- Will take 30-45 minutes to melt the first batch (faster for second batch)
- Make your candy molds
- Strips of parchment paper that are 15 inches long and 3-4 inches wide
- Fold the ends to form a seal, and clamp with clothespins/clips
- Final length is about 13 inches
- Make a V-shaped boat of cardboard to contain the parchment mold
- The clothespins can be clamped to the cardboard to make a stiffer mold
(insulating factor is also a plus)
- Add your flavorant
- Adding too much or the wrong thing will produce a syrup that will not harden,
or will produce some quasi-amorphous polycrystalline solid
- Add tiny amount (5 mg) of unsweetened Kool-Aid
- Give it a minute or two to dissolve
- This will make a tart Jolly Rancher like candy
- Add LorAnn's flavor oils
- Try 5 drops to 25 grams xylitol
- All the flavors seem to work well
- Pour your mixture into the parchment mold; do NOT scrape out every last drop
- Walk away for 20-30 minutes
- It should still be a little warm and look liquid
- Add a little sprinkling of xylitol crystals over the top (just a pinch)
- Wait at least 24 hours (usually 48 hous)
- Result is a long stick that can be broken into bite-sized pieces
Jolly Ranchers @ mariamindbodyhealth.com
More About Xylitol Candy @ foodallergiesonice.wordpress.com
- Heat 1 cup of xylitol on low until it's melted
- Add peppermint essential oil
- Pour candy into a pan (it will stay sticky and translucent)
- Pick up the candy and started pulling it like taffy
- Candy went white, and hardened quite quickly after that! It also got quite
warm as it hardened.
- Tip: keep it in the fridge for a while before starting to pull to make it
easier to handle. No need to heat to a high temperature it or add anything else.
Xylitol Hard Candy @ brooklynbrainery.com
- 1/4 cup of lemon juice
- 1/2 cup of pure xylitol
- 1/2 tsp coconut oil
- Little vanilla extract
- Mix the first three ingredients together
- Heat mixture at medium heat (about 4-5)
- It took about 14 minutes (12 minutes at sea level) to form a soft ball
when dropped into cold water.
- Stir the mixture; it will get thick
- Take pan off the heat, and add a little vanilla extract
- Poured mixture out onto a non-stick cookie sheet
- Sprinkle some xylitol powder onto it after it had cooled a bit, to stimulate
re-crystalization. It took until the next morning to harden completely (if I had
made it thicker, I think it might have taken a full day or even two).
- Then it was basically a sheet of hard candy, not unlike the brittle part of
- Break it up into chips about the size of stamps (molds would have worked)
- It makes a pretty good sugar-free lemon hard candy.
- The lemon juice was actually not totally ideal, since in the last minute of
cooking, I believe the sugars in the lemon juice started to caramelize and that
made the whole thing a sort of light caramel color and degraded the tart clean
lemon taste a bit. If I had just used water and xylitol and added lemon extract
at the end, I think it would have been better.
Xylitol Hard Candy @ reddit.com
- Melt 1 cup of xylitol in a pan with just enough water to keep it from burning
(1 tsp of water).
- In separate, heat-proof bowl, add just enough boiling water to dissolve
1 packet of unflavored gelatin.
- Add mint essence and food coloring.
- Continue to boil xylitol until you've cook out the water (bubbles should slow
down or stop forming, before it starts to brown).
- Take xylitol off heat, and let cool to just below 100 deg C.
- Slowly stir xylitol into gelatin mixture.
- Drip onto parchment paper to make half-spherical blobs.
- If you have no patience, you can just pour out into one big blob, and crack
into shards afterwards.
- Mint oil made for hard candy works best, but you can get by with regular
alcohol-based mint essence.
- This recipe should also work with erythritol.
Making Candy with Sugar Alcohols @ reddit.com
- I make candy with sugar alcohols -- mostly xylitol, but sometimes erythritol.
- There is no caramelization. If you overcook them, they get a weird scorched
- Xylitol and erythritol also don't reach the hard crack stage. They melt, and
then they crystallize -- kind of like rock sugar.
- Commercial xylitol candies use calcium stearate to provide a substrate, giving
it a rockets/smarties like texture.
- Or, you could use a setting agent. I use gelatin. It forms a matrix to provide
structure to the candy -- keeping the crystals from getting too big, AND
adhering the crystals together. Gum Arabic should also work.
- I use mostly xylitol with a little isomalt to give it a slightly harder texture.
- Isomalt is often used for candy "glass" or jewels because it solidifies into
very clear sheets.
Konjac Complex Powder @ konjacfoods.com
- Jelly Powder is a combination of super grade konjac powder with carrageenan.
- It has good transparency, high gel strength, good mouth feel, and no bitter taste.
- You need to chew it, like a gummy bear.
- Jim Willie Konnyaku Jelly Powder @ aglowidea.com
- Ingredients: Carrageenan, Vegetable Gum, Konnyaku Powder, food conditioners
- Recipe #1
- Mix Konnyaku Jelly Powder and 250 gr (1 1/4 cups) of fine sugar together
and stir well.
- Boil 950 ml (4 cups) of water and then GRADUALLY pour the mixture in boiling
water, and stir well until mixture is dissolved (approx 8 minutes).
- Optional: Add in colouring or flavouring of your choice.
- Put cut pieces of fruits into molds, and pour the Konnyaku solution into the molds.
- Put molded jelly solution in the refrigerator for 1 hour and serve chilled.
- Carrollton Plaza Supermarket has this brand of Konnyaku Jelly Powder
- 3040 N Josey Lane, Carrollton, TX
- (214) 731-8584
- Hours: 8:30 AM - 9:30 PM (7 days a week)
- 100 grams of sugar = 8 tbsp of sugar
- 950 ml of water = 4 cups of water
Jim Willie Konnyaku Jelly Powder @ amazon.com (currently unavailable)
Konnyaku Jelly @ food-4tots.com
- 5 grams Konnyaku Jelly Powder (1/2 packet of Jim Willie brand)
- 2 cups apple juice
- Optional: fresh fruits
- 4 tbsp sugar
- Prepare jelly molds
- Arrange fruit pieces on molds; set aside in frig
- Mix sugar and Konnyaku powder in a small bowl
- Pour apple juice in a saucepan and turn on the heat
- Slowly add sugar mixture, and stir to dissolve
- Bring liquid to a boil, and continue to boil for another 5 minutes
- Remove from the heat, and stir until the bubbles disappear
- Transfer to a pouring jug
- Fill molds with mixture until 1/3 full
- Then fill molds until 2/3 full
- Finally, fill molds completely full
- Set aside to cool before refrigerating to chill and set
- It takes about 3 hours to set; best to leave it overnight
- Remove the jelly from the mold before serving
Konnyaku Jelly @ snowdrop75.blogspot.com
Konnyaku Jelly @ sunflower-recipes.blogspot.com
- Homemade konnyaku jelly is softer than commercial jelly candy because more
water is added.
- Always add sugar-konnyaku mixture to cold water
- Constantly stir the mixture while it is boiling
- You can use sugar or artificial sweeteners
- Add 1/2 tsp citric acid to make the jelly more rubbery
- Boil at medium to medium-low heat, stirring more when liquid starting to get
hot and mixture is getting thick
- Try not to splash the liquid too much onto the side of the pan above the
- If you are not working quick enough and liquid is congealing, reheat the
liquid, and scrape down any congealed bits, then heat till dissolved
- The jelly will set once cooled to room temperature
- To remove from moulds, use a cocktail stick, tilt the mould downwards, lightly
dig the cocktail stick into the jelly/jello from the side of the mould and flip it out
- Put into container and chill
- Will keep in the fridge for 4-5 days if they last that long
Konnyaku Jelly Straws Recipe @ youtube.com
Red Man Konnyaku Jelly Powder @ amazon.com (currently unavailable)
- Konnyaku Fruit Jelly Recipe @ fatboo.com
- Jelly candy is oddly firm, yet resilient and springy
- Citric acid is used to coagulate the konnyaku powder
- Instructions for "Red Man" Konnyaku Jellies
- Mix 1 packet (10 gm) konnyaku powder with 210 gm (1 cup) caster sugar
- Pour mixture into 950 ml (4 cups) water gradually and stir till a gentle boil, then turn off flame
- Keep stirring for about 5 mins, till the liquid doesn’t have too many fine bubbles
- Add 1/8 tsp konnyaku citric acid, stir well
- Pour konnyaku liquid into the fruit-filled molds 3 times, each time filling 1/3 of the mold
- Chill in refrigerator for 3 hours before unmolding
Konnyaku Jelly @ shirleyhtt.wordpress.com
- There is a packet with just jelly powder alone.
- There is also a similar packet but with “Citric Acid/Malic Acid included”.
- Without the acid, it will not be as hard as normal Konnyaku Jelly.
Devil's Tongue Jellies @ seriouseats.com
- Sales of these delectable jellies have been banned in the States because they
are considered a choking hazard.
- Fortunately, you can get konnyaku powder in convenient sachets at Asian groceries.
- Unlike jello and other gelatin-based desserts, konnyaku stands up remarkably
well to heat, and will not come to a sorry end à la the Wicked Witch of the West
even if it's left out in the sun.
- "Glu" Jelly Candies @ lowcarbfriends.com
- 10 g konnyaku powder
- 180 g sugar
- 700 ml water (portion 1; 23 ounces)
- 200 ml water (portion 2; 6.7 ounces)
- different food coloring
- Boil the water (portion 1) with low heat
- Mix konnyaku power and sugar together; mix well with a wooden spoon
- Add the mixture into the simmering boiling water and bring to boil again
- Mix well till the powder & sugar dissolved completely
- After boiling, add in the remaining portion of the water & bring to boil again
- Divide the mixture into 2 or more portions and add in your desired colours
- Fill into mould of different shapes or sizes & leave it to cool
- If you prefer a cold jelly, put them inside a refrigerator for 3-4 hrs
- Licorice, original high-carb version
Liquorice @ wikipedia.org
- The essential ingredients of liquorice confectionery are liquorice extract,
sugar, and a binder. The base is typically starch/flour, gum arabic, gelatin or
a combination thereof. Additional ingredients are extra flavouring, beeswax for a
shiny surface, ammonium chloride and molasses.
Licorice Recipes @ cooks.com
Licorice @ chefsteps.com
Original Licorice Candy @ geniuskitchen.com
- Ingredients, original
- 1 cup molasses
- 1 tsp powdered licorice root
- 1 tsp dried anise, root (powdered)
- 1 cup flour (enough to make a workable dough)
- Icing sugar
- Instructions, original
- Warm the molasses
- Add the licorice and anise powder
- Mix in enough flour to make a workable dough
- Roll mixture into small tubes, cut into desired lengths
- Roll in icing sugar if desired
- The mixture will harden when cool
- Ingredients, modified
- 1 cup molasses --> 3/4 cup molasses and 1/4 cup coconut oil
- 1 cup flour --> 1/3 cup coconut flour and 2/3 cup tapioca flour
- Add 1 tsp of guar gum
- Licorice made with Gelatin
- 1/4 cup gelatin = 5 pkts Knox Gelatin
- Black Licorice Candy
- 7 packets of unflavored Knox Gelatin
- One small teflon-coated saucepan
- 1/2 cup of water, cold
- 1 tablespoon of Pure Anise Flavoring
- 3/4 cup Splenda
- Long sheet cake pan or cookie sheet, tinfoil wrapped, lightly coated with oil
- Dump all 7 packets of gelatin powder into the pan
- Add the Splenda, and pour in the water
- Mix until you have a semisolid spongy lump
- Turn on the heat to medium and stir untill it is all melted
- Add the tablespoon of Anise flavor
- Continue stirring for a short time -- a minute or two
- Pour into long stripes onto the foil wrapped pan
- Let it setup a bit and then place in the fridge
Black Licorice Gummy Candy @ diabetesdaily.com
- 7 packets of unsweetened gelatin
- 1/2 cup water
- 3/4 cup sweetener equivalent
- 2 Tbsp of anise extract
- Food coloring (optional)
- In a small saucepan, dump 7 packets of unsweetened gelatin into 1/2 cup water.
- Cook over medium heat, stirring frequently to constantly.
(It's very thick at first, but then liquifies more as it warms.)
- Add 3/4 cup sweetener equivalent (I use liquid Splenda).
- Then add 1-2 Tbsp of anise extract.
- Add food coloring if desired.
- When mixed, pour into candy molds or a pan/muffin tin lined with plastic wrap
Low-Carb Black Licorice @ northernnester.com
- 1/4 cup unflavored gelatin
- 1/2 cup xylitol (OR 1/4 cup Gentle Sweet)
- 1/4 cup heavy cream
- 1/2 cup water
- 2 Tbsp butter
- 1 Tbsp molasses
- 1/2 tsp fine sea salt (for salty licorice)
- 1 tsp activated charcoal (optional, for color)
- 1 Tbsp anise extract
- Add gelatin, xylitol, heavy cream, water, butter, molasses, and sea salt to a
- Cook over medium heat, stirring constantly, until gelatin and sweetener are
completely dissolved and mixture beings to boil.
- Remove from heat.
- Whisk in activated charcoal and anise extract until smooth.
- Pour into candy molds or 9x13 pan.
- Chill in fridge until set, about 15-20 minutes.
- Cut into desired size if not using candy molds.
- The activated charcoal acts as a natural food dye.
- This recipe does not contain flour.
- Its consistency is closer to that of a gummy candy.
- It is soft, flexible, and not as chewy, but it holds up well without
refrigeration after the licorice has set.
- If you prefer sweet licorice, omit the salt.
- Red Licorice Candy
- 4 envelopes Knox gelatine
- 3 envelopes diet cherry Jell-O
- 4 c water
- 2 tsp (or more) anise extract
- Soften unflavored gelatine in 1/2 cup cold water
- Bring remaining water to boil and dissolve both gelatins in the boiling water
- Add flavoring and pour into 9 x 13-inch pan
- When firm, cut into squares
- Activated Charcoal
- DaVinci Sugar-free Syrups
- 1/4 cup gelatin = 5 pkts Knox Gelatin
- Candy Molds
- Cookie Cutters
- Fondant Tools
- Local Sources
All For Your Cakes
- 2154 TX-121 Business #400, Lewisville, TX
- South side of Corporate Drive (East of 121 and West of I-35)
- M-F: 10 am - 6 pm
- Sat: 10 am - 3 pm
- Should be a source for More Than Cakes Perfect Palate flavor powders
- 1002 N. Central Expressway, Suite 501
- Richardson, TX 75080
- East side of 75 and Arapaho
- Store Hours:
- Mon., Tues., Wed., Fri. 9:30-5:30 pm
- Thurs. 9:30-7 pm
- Saturday 9:30-4 pm
- Sunday Closed
- Village at Collin Creek
- 700 Alma Drive, Plano, TX 75075
- Mon-Sat: 9:00am - 9:00pm
- Sun: 10:00am - 6:00 pm
- Store Hours:
- Mon-Sat: 9:00 am - 9:00 pm
- Sun: 10:00 am - 7:00 pm
- 6400 W Plano Pkway, Suite 130, Plano, TX
- Plano Pkway & Park
- 5301 Beltline Rd, Suite 101, Dallas, TX
- Beltline & Montfort (east of DNT)
- 801 W 15th ST, Suite A, Plano, TX
- Creekwalk Village (Alma & 15th St)
- 8700 Preston Rd, Suite 107, Plano, TX
- Sam Rayburn Tollway & Preston (far north Plano)
- Online Sources
- Commercial Candies
Necco Wafers @ wikipedia.org
- Each roll of Necco Wafers contains eight flavors: lemon (yellow),
lime (green), orange (orange), clove (purple), cinnamon (white),
wintergreen (pink), licorice (black), and chocolate (brown).
- A Necco wafer is the size of a quarter.
- Chocolate wafer contains Sugar, Corn Syrup, Chocolate, Gelatin,
Vegetable Gums (Gum Tragacanth, Arabic & Xanthan), FD&C Colors
(Yellows 5 & 6, Blue 1, Reds 3 & 40), Artificial Flavor
- The Chocolate assortment contained mocha, white chocolate, milk chocolate,
and dark chocolate flavored disks.
Necco Original Candy Wafers @ amazon.com
- Ingredients: sugar, corn syrup, gelatin, Natural & Artificial Flavors,
Vegetable Gums (Gum Tagacanth, Gum Arabic, & Xanthan), Chocolate,
Citric Acid, FD&C Colors (Yellow 5 & 6, Blue 1, Red 3, Red 40)
- How Necco candy is made:
- Combine sugar, corn syrup, cornstarch, flavors, gums and colors into a mixing
- The ingredients are mixed together until they turn into dough
- The dough is fed into a machine that presses the dough until it is flat
- The machine cuts the dough into wafers; the wafers drop onto a moving belt
- The wafers go through a drying tunnel for about 30 minutes
- Eight different flavors are mixed together
- Workers pack the wafers into the trays
- The wafers are packaged
How Necco Wafers are Made @ youtube.com
How to Make Skittles@ quora.com
- Skittles consists of sugar, corn syrup and hydrogenated palm kernel oil.
- Use concentrate flavoring for the desired color and flavor.
- Each flavor will require boiling 2 cups of sugar, 1/4 cup water,
6 oz corn syrup, and 3 oz palm kernel oil.
- Add frozen juice concentrate (amount unknown), bring back to a boil,
stir until it thickens and let cool.
- The taffy like liquid will need to be rolled into bite size balls and placed
on wax paper.
- Coat the wax paper with confectionary sugar on baking pan to ensure it does
- Place sheet in refrigerator for 1 hour to cool.
- To get crispy outer shell, roll in pure granulated sugar.
Paleo Skittles @ joyfulabode.com
- Pastillage is a sugar paste icing that dries firm.
- It is very similar to gum paste.
- Pastillage dries pretty quickly, and once set, is very hard in texture.
- It will set far faster than gum paste.
- Sugar and Tylose Version
Pastillage @ shop.mybluprint.com
- 1 pound (16 ounces) of confectioners’ sugar
- 1 1/2 tablespoons of Tylose
- 1/4 cup of warm water
- Add sugar and Tylose into a mixing bowl
- Pour in the warm water
- Begin mixing the dough
- Sprinkle cornstarch on a clean surface
- Dump the dough onto the cornstarch
- Knead the dough until it is a nice smooth ball that is not sticky
- Wrap at least twice in plastic
- You can dye it
- Gelatin Version
Pastillage Recipe @ recardocuisine.com
- 1 tablespoon (15 ml) gelatin
- 1/2 cup (125 ml) cold water
- 5 cups (1.25 litres) icing sugar, sifted
- 1 cup (250 ml) cornstarch, sifted
- 1 tablespoon (15 ml) light corn syrup
- 1 teaspoon (5 ml) lemon juice
- In a bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In another bowl, combine the sugar and cornstarch. Set aside.
- In the microwave, heat the water and gelatin for about 30 seconds or until dissolved
- Transfer to a large bowl and add the corn syrup and lemon juice.
- Stir in the dry ingredients with an electric mixer on low speed.
- Beat for about 2 minutes or until the dough becomes smooth.
- On a work surface generously dusted with icing sugar, knead the dough for
about 2 minutes, adding icing sugar, as needed, until the dough is no longer sticky.
- Immediately cover the dough with plastic wrap and place it in a plastic bag.
- Roll out the dough, a little piece at a time, because it dries quickly.
- Cut out the desired shapes with cookie cutters and allow to dry for 12 hours,
depending on the thickness, at room temperature on a sheet of parchment paper.
Pastillage Recipe @ yenersway.com
- 750 grams Icing Sugar Mixture (sugar + 10% cornstarch)
- 2.5 ounces water
- 0.6 ounce gelatin powder
- 1.2 ounce Glucose Syrup
- 0.2 tsp Cream of Tartar
- Weigh all the ingredients
- Place icing mix into a mixing bowl with a hook mixer type
- Put cold water and gelatin in a pot on the stove, and mix as it heats up
- Add glucose into the pot with the gelatine
- Heat until it reaches boiling point for a few seconds (stir time to time)
- Pour hot gelatine liquid onto the icing in the mixer
- Mix at a slow, then medium speed
- Once mixed, remove from the mixer, wrap in air-tight plastic bag, and store
in the frig
- Remove the pastillage from the mixer while it is still warm
- If you don't use it immediately, you will need to recondition the pastillge
back to a workable state by heating it in a microwave (10-15 seconds)
- Sugar Version
How to Make Rock Candy at Home @ pagingfunmums.com
- 2-3 cups white sugar
- 1 cup water
- Food coloring
- Flavoring (optional)
- Jars or champagne flutes
- Clothes pins
- Large sauce pan
- Add water to the saucepan and bring to a boil
- Add sugar, 1/2 cup at a time, until it no longer dissolves (making a saturated
solution). The more you add, the longer it will take to dissolve.
- Add a few drops of flavoring.
- Take mixture off the heat and allow to cool -- about 15 minutes.
- Pour a little sugar on a plate.
- Dip the skewers into the liquid sugar mixture, and then dip them into the sugar
to coat the stick. This will give you Rock Candy a "seed".
- Let the skewers dry a few minutes (until completely dry).
- Set our your champagne flutes (or jars), and add a few drops of food coloring
to the bottom of each one.
- Add the sugar solution to each glass/jar, and give it a little stir.
- Clip a clothes pin near the top of each skewer, and place it into a glass. Make
sure the skewers do not touch the bottom or sides of the glass/jar.
- The sugar crystals will starts growing in 2-3 days.
- When the crystals have grown, remove the skewers, and hand them upside down
until the excess liquid drips off and dries.
- Erythritol Version
- Erythritol Rock Candy on a String Experiment @ lowcarbfriends.com
- I used a 2:1 solution of erythritol to water.
- At between 10 and 11 hours into this experiment I had to stop the crystal
formation. Almost 3 1/2 inches of the bottom of the jar had become solid crystals.
- This candy, as long as it has formed a hard crystal, tastes like a piece of
sugar rock candy.
- The larger crystals had no cooling effect. The only cooling effect detectable
was from the smaller softer crystal that had not completely formed.
- Commercial Candy
Hard Candy That's Good for Your Teeth @ myproana.com
- 1 cup xylitol
- 1/2 packet of unsweetened Kool-aid mix
- Melt xylitol over low heat until completely liquid, with no crystals or clumps.
- Don't overheat it or it will smoke very badly. It should take less than
10 minutes for it all to melt.
- Remove from heat and let cool for a few minutes.
- Stir in a half packet of kool-aid until the color is evenly distributed.
- Pour the pretty syrup onto something lined with parchment paper, and let it
dry/crystalize for up to a day.
- Once it's fully solidified you can break it up into bite sized pieces and enjoy!
Peppermint Frost Breath Mints @ ruled.me
- 1 cup xylitol
- 4 drops peppermint extract
- Put xylitol in small, stainless steel saucepan
- Over low heat, melt xylitol. This takes approximately 5 minutes, depending
on exact heat setting, being careful not to burn. If you have a candy thermometer,
it should read above 300 (mine was at 350).
- While xylitol is melting, line a jelly roll pan with parchment paper.
- Remove xylitol from heat and let cool about 10 minutes or until thermometer
reads 275 or less.
- Add peppermint extract and stir to mix. (Adding peppermint extract to the
xylitol at higher temps could cause it to spatter.)
- Pour out into center of parchment and spread out as best you can. Please use
caution, as this liquid is extremely hot.
- Let dry. This will take up to 24 hours. As it dries, it forms these cool
looking star shapes.
- I let mine dry overnight, then turned it in the morning. The bottom was still
wet in the center. As it dries, break apart to help further drying. When dry it
will be opaque white and be covered with the star design.
- When completely dry, break into serving sized (1 gram) pieces.
Xylitol Crystal Candy @ instructables.com
- 1/2 cup Xylitol
- 1/16 tsp Cream of Tartar (Potassium Bitartrate)
- 1/16 Citric Acid (find crystals or powder)
- LorAnn Oils
- Double boiler or two nesting saucepans
- Silicone baking mat or heavy-duty aluminum foil
- Stove top
- Small measuring spoons
- Glass Mason jar (1/2 cup size), or food-save plastic container
- Place xylitol, cream of tartar and citric acid into top of double boiler
- Mix well
- Heat over boiling water (simmer) until melted (about 15-20 minutes)
- Resist the urge to stir
- When fully melted, turn off heat
- Add 2-4 drops of pure oil, or up to 1/16 tsp LorAnn Oil
- Remove top of double boilder, and wipe the bottom dry
- Place silicon mat on an insulated surface -- not a cold stone countertop
- Pour syrup onto a silicone mat
- Scrap the pan as little as possible
- If the syrup freezes in the pan, reheat the pan and finish pouring
- Let the syrup self-level (about 1/8 to 3/16 inches thich)
- Set aside in a dust free area to set
- Good candy will form shiny flat crystal sheets
- It may take up to 3-4 hours for the sheet to fully crystalize
- If the candy sets too quickly, re-melt the candy and add extra acid
(you may also need to add more flavoring)
- Break into small pieces, and store in a container with a tight lid
- Xylitol does not absorb moisture like sugar candy does
- Xylitol crystal candy crumbles or breaks easily.
- If surface looks grainy and dull, the crystals might be too small.
- Add more citric acid or cream of tartar.
- Try stirring the syrup less.
- Xylitol syrup takes many hours to solidify or stays sticky.
- You can add some seed crystals (of xylitol).
- Use less acid.
- You can re-melt the sticky candy and add plain xylitol to dilute the acid.
- Reduce the amount of flavoring.
Xylitol Mints @ momsfrugal.bogspot.com
- 1/2 cup Xylitol
- 1/4 cup water
- 1/8 - 1/4 tsp Peppermint extract (with alcohol)
- Bring water to a boil and stir in xylitol.
- Boil for approximately 12 minutes until hard crack stage on candy thermometer.
You want it to be hardened quickly in cold water.)
- Remove from heat and add several drops of peppermint extract. (1/8 to 1/4 tsp).
- Use a spoon to drip the syprup onto brown paper.
- The candy will begin to change color as it cools (from a murky clear to white).
Once it hardens, it turns a pretty and crunchy white!
- Allow a couple of hours to dry well.
created by Bonnie Lee Hill,
last modified on February 7, 2019