Comparing Sweeteners for Caramelization
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- Опубликовано: 6 окт 2024
- When making Creme Brulee, you caramelize sugar on top, but if you are diabetic or just eating low carb, what is the best sugar substitute for making a caramelized topping? In this video I compare the caramelizing properties of several sugar substitutes.
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Just what I was searching for. Thank you!
thanks this answered my question. I'll be using the monkfruit because it's what I have for my creme brulee'
Absolute queen thank you so much
You are so welcome
When I hear you said Crème brûlée , I know I found what I've looking for. Thank you so much.
It's so good!
This was very helpful! Thanks Debbie.
Thank you! This is information I’ve wanted to know but those sweeteners are SO EXPENSIVE.
Yes they are, but as a diabetic being able to have an occasional treat is very important.
What a wonderful contribution! Thank you.
You are so welcome.
Thanks for sharing your experiment! VERY helpful!
Glad it was helpful!
Thank you so much, Debbie, this was super informative! There was so little information on the web about this that I was just about ready to go and do this experiment myself. Can't wait to try my hand at a sugar-free candied walnuts.
thank you debbie! doing the lords work with these experiments
Thanks for sharing Debbie, very interesting👍🏻👍🏻Happy new year for you and your family🎉🎉🎉🎉
Thank you Debbie!
Thank you so much, I'm keto almost 4 years now but am also very low income. I hate to toss money, so now I know it's worth the $15 for the sukrin, especially with Christmas coming soon :) Thank you
This is so helpful!!! Thank you so much!!!
You're so welcome!
Thank you so much, for experimenting 👍👍👍😋
Thank you for doing this!
My pleasure!
Thank you! I was trying to make a Korean candy (Dalgona) and I couldn't make the first thing (Melt Sugar) and the only thing in my home was Splenda (because my mom) and I didn't understand why so I found your video.. and really thanks it was really helpful!
Glad I could help!
Muy útil su video. Muchas gracias. Saludos desde México
Thank You so much for experimenting and sharing. May you have a beautiful 2019
I hope the same for and yours.
This was very useful and informative.
Glad it was helpful!
I know the creme brulee inspired this but I have to say this experiment was and is very important for all kinds of baking with sugarfree. When we bake sugarfree or go keto in general it's like we lose all the crunch out of food. If you ever go keto youll know what I mean, and this crunch you got from the sukrin means to me that it would be very useful in making a chocolate chip cookie with all the crunch that regular sugar would provide.
I do a lot of Keto cooking although I do not strictly maintain a Keto diet. Any low carb baking can be a challenge due to the loss of the properties of sugar. I agree that the loss of "crunch" is an issue.
This is not related to this video, but I had to tell you I tried your buttermilk biscuit recipe that you published months ago. Not much experience making biscuits, but these came out perfect, if I do say so myself. Tender, tasty, just great. Had them with chicken for chicken and biscuits, something I haven't had homemade in probably 45 years. Just great. Thanks for the low carb recipes you're publishing too. Happy New Year!
Oh, thanks for telling me that. I just want everybody to be able to cook what they like. We can eat out when we like, but it is good to be able to make our own.
Thank you Debbie, I’ve been looking for an answer to this question to make Creme Caramel.
You are so welcome. I am not sure how it will work for soft caramels. It gets hard and crisp.
Thanks a lot for sharing this. I couldn’t find much information about it before I found this. 😘
Neither could I. That's why I did the experiment.
Such a helpful video! Thank you so much ❤️
You're so welcome!
Great video. Have you ever tried allulose? It tastes just like sugar and browns and bakes just like sugar, I never tried browning it though.
Not yet.
I would also recommend allulose. It appears to behave like sugar.
thanks for making this video. I am planning on making cinnamon buns and was looking for a brown sugar substitute. I think I will use the monk fruit.
Sounds great!
This was great! I was waiting to see if (and kinda hoping that) one of them caught on fire. 👀 🔥🤣
Thanks for sharing and HAPPY NEW YEAR 🎉
Happy New Year to you, too. I will post the creme brulee video tomorrow.
Thank you!
You're welcome!
So helpful! Thank you
Glad it was helpful!
Love this lady!
Thank you for watching.
Thank you for the video.
Thanks a bunch
Thank you! I’m going to try a creme brûlée with monk fruit but didn’t want to waste it if it wouldn’t work at all..
Thank you for sharing the video😊🙏
My pleasure 😊
Thanks for this video
So nice of you
Did this to Stevia; IT WORKS! Very well. and ofcourse it does. It's not too different from sugar chemically speaking.
The candy is extra sweet; a single piece would be way too much for most.
I wish I could like Stevia, but really cannot stand it any way other than the fresh leaves right out of the garden.
Exactly what I’m looking for
Great video. As far as I searched the only substitute for sugar, as for caramelization, is Swerve.
As you see, both Sukrin and Monkfruit blend caramelize.
Thank you so much!!!
Please keep in mind that Zyletol is DEADLY for doggies.
Thank you for your caring in letting me know🥰
GREAT VIDEO.
Thanks!
thanks for sharing!
My pleasure!
You could use the xylitol for a nice white topping for cookies
Pure monk fruit is my favourite but it's very expensive compared to erythritol.
It surely is.
thanks!
Welcome!
Thank you for posting this.
You're welcome
Im looking for a sugar replacement to put caramel coat my popcorn with. I really dont care about the color. See through would actually make it look better. I hope its crispy! So erythritol it is then. :) Not as minty as the xylitol...
Just made a bucket of popcorn again. This really gets me fat, and you can have acid coming up when you lay down. So hopefully its the cure all so i can keep eating popcorn.
Greetings,
Jeff
I’m sorry but can you spell sucrin because Iooked for it and I cannot find it
Sukrin Available on Amazon and from Walmart.
Apriva is totally different from Splenda... measures different. And this taste better.
They are different brands of the exact same thing. The ingredients are identical. Apriva is a Kroger brand of sucralose. Of course, we all have our brand favorites.
@@DebbiesBackPorch cool....then I'll save .oney with the generic.
which one is erythritol
Does Swere caramelize?
I don't know. I didn't test Swerve.
@@DebbiesBackPorch Yes, Swerve does caramelize; Swerve Brown will probably give the best results for caramelization though.
The sweeteners tested in this video were Splenda, Xylitol, Monk Fruit Extract w/ small amount of erythritol (Lakarto), Regular Sugar, and Sukrin Gold, and you ultimately picked Sukrin as the best to use for Crème Brûlée. Sukrin Gold's ingredients are nearly identical to Swerve's Brown sugar replacement; almost all erythritol with a small amount of glycerin. Sukrin has malt extract where Swerve has vegetable oligosaccharides (sugar fiber that doesn't affect insulin) but the main component is erythritol, so Swerve Brown should do what Sukrin does. Regular Swerve will also caramelize but the glycerin gives Swerve Brown/Sukrin Gold more "clumpiness".
Has anybody tried to make a glazed salmon recipe with these sweetners?
I have used Sukrin on salmon, but I usually do a glaze with sugar free preserves. Raspberry is AMAZING on salmon.
Have you tried coconut sugar?
I don't use sugar. Coconut sugar is 100 per cent carbohydrates, which is no help for diabetics. I am sure it will caramelize, though, because it is sugar.
@@DebbiesBackPorch Yes, but at only 5g of carbs per tsp it's a great alternative: www.healthline.com/nutrition/coconut-sugar.
That said, I'm no longer on keto, so I understand why you wouldn't use it. But I was introduced to it, while on keto.
I'll try caramelizing it. 🤞🏻
Cane sugar has 4.2 grams of carbs per teaspoon. Read the last box of text in the article you posted. As a diabetic, there is basically no difference in sugar, syrup, honey, coconut sugar, agave nectar. They impact a diabetic in the same way as a Coca Cola sweetened with high fructose corn syrup. I have read hundreds of articles relating to keto diets and I have never seen one that gave real approval of ANY kind of sugar. I have also studied diabetic nutrition, consulting with several doctors, nutritionists and diabetic pharmacists. I am certainly not making any judgment on your choice of sugars, but as a diabetic, coconut sugar, honey, agave nectar, etc, are deadly to me and I always try to clarify that sugar is sugar is sugar.
I am sure it will caramelize nicely. Enjoy.
@@DebbiesBackPorch It definitely depends on quality (I use Nutiva) and quantity, and although I'm 1 of 2, out of 5 who are not diabetic in my family, I do enjoy it over table sugar (which I haven't had in 2-3 decades). I've been using Xylitol, Stevia, and Erythritol, but find they're terrible for certain things. Which is when a member of a female Keto group from a well known author mentioned Coconut Sugar to me, and I loved it. But again, I use any sweetener sparingly.
I did, however, find these two articles (but understand and respect your stance, as you know your body better than anyone):
www.abbott.com/corpnewsroom/diabetes-care/5-sugar-substitute-ideas-for-people-with-diabetes.html
www.mindbodygreen.com/articles/is-coconut-sugar-keto-what-you-need-to-know-about-sweetener
I find the Coconut sugar feels less reactive to me (personally), than my long time Xylitol. So I use 1/2 tsp in my teas, coffee, etc. But now that I miss my families flan (which needs caramelized sugar), and wanting to stick to my 80-90% sugar free/low GI diet to avoid Type 2, I considered Coconut Sugar as an alternative, found your video, and thought I'd pose the question. Purely focused on coconut sugar as an alternative. No harm, no foul. I thank you for your answer, and will give it a shot. 🤞
It is always good to have a discussion and share ideas. Flan sounds wonderful.
Have you tried torching actual sugar in your experiment as a control to ensure that even sugar will caramelize when exposed to a torch flame?
This was a comparison of artificial sweeteners. There is no doubt about the caramelization properties of real sugar. It is a common practice.
Hi what about classic white granulated MONKFRUIT?
I just used what I had.
Anyone else see the sad face that sugar makes at 3:50?
Which one is erythritol?
Both Sukrin and Monkfruit contain it.
Wholesome is pure erythritol, & Swerve's main ingredient is erythritol
Has anyone used pure monkfruit? I don't like the cool taste of the one showed here.
Heard that the more it burns the more calories it has. So guess it’s pretty obvious that 0cal sweeteners won’t burn as much
Try Allulose. It caramalizes well I hear