Greetings Karon:
I found one recipe for sugarless lollipops (I think that's your
sucking lollies) at http://www.getsuckered.com/recipes/sugar-free-candy/.
However, the recipe calls for Maltitol syrup and granules so you
would need to experiment with substituting xylitol for Maltitol or you
could find a combination of the two that works for the exact taste you
want.
"Sugar Free Hard Candy Recipe
1 1/2 cup DiVinci Sugar Free Vanilla Syrup or Maltitol Syrup
1 cup Maltitol Granular
1/2 tsp Candy Flavoring Oil
Candy Food Coloring
Prepare the candy molds with non-flavored vegetable oil spray, add
paper sucker sticks. In a light weight sauce pan heat the syrup and
Maltitol until it begins to boil. Insert candy thermometer, making
sure it doesn't touch bottom of the pan. Boil to 300 degrees and
remove from heat. When the boiling calms down, stir in Food Color and
Candy Flavoring Oil. Pour the mixture into the prepared molds. Allow
to cool. Turn out of molds carefully.
This recipe will make 3 - 3-1/2 inch suckers."
At http://www.homesteadmarket.com/xylitol_crystals.html I found the
following:
"Crystal xylitol can be used for most of the same purposes that sugar
would be used. Put it in your cereal, make cinnamon toast, or use it
in your coffee or tea. If you plan to bake with xylitol, start with
the full amount of sugar listed in the recipe, and use half xylitol
and half sugar. Make adjustments accordingly."
******
From http://www.foodproductdesign.com/archive/1996/1196AP.html"
"Maltitol has many functions similar to sucrose and is often used as a
direct sucrose replacer in high quality sucrose-free chocolate
products."
"Xylitol is the only polyol that is equivalent to sucrose in
sweetness. It produces the most pronounced cooling effect of the
polyols. Xylitol works well for breath mints and chewing gums since it
is non-cariogenic and has demonstrated cariostatic properties. Because
of its cost, it is often used in combination with other sweeteners."
I suppose this cooling sensation is why it's used so effectively in
gums and mints.
**********
Regarding pastilles, they seem to 90%+ confectioner's sugar to begin
with. I located a wonderful recipe from a reference in "Dining with
Shakespeare" located at a message board at
http://www.livinghistory.co.uk/1500-1600/articles/xw_131.html and
posted by Robert [no last name given]:
"This recipe comes from "Dining with William Shakespeare" by Madge
Lorwin.
The author has adapted Tudor recipes to modern measurements. The
original
was published in 1621 by John Murrell in "Delightfull daily exercise
for
Ladies and Gentlewomen."
3 tablespoons rose water
1 teaspoon gum arabic powder
3 eyedropper drops essence of ambergris
2 eyedropper drops essence of musk
4 cups confectioners sugar, sifted
1 teaspoon powered orris root
2 drops yellow food color (optional)
2 drops blue food color (optional)
Pour rose water into a saucer, add gum arabic and stir until the gum
is
dissolved. Add the ambergris and musk, set aside until needed. Sift
two
cups of the sugar and the orris root into a bowl, Add the gum arabic
mixture, a tablespoonful at a time and work into the sugar until the
paste is
smooth.
For white pastilles, sprinkle the third cup of sugar on a large plate
and, with your fingers, work the paste into the sugar until it is
smooth.
For colored pastilles, divide the white paste into two equal parts,
add a
drop of food color to each part. Blend in each of the colors and set
one
aside covered (they dry out very quickly) while you work with the
other.
Sprinkle half the remanning sugar on a clean plate and work in until
smooth. Pat the paste into a square and cover it with a piece of wax
paper.
Roll it out gently to a sheet about 3/8 inch thick. Mark and cut off
small
squares, triangles and rectangles with a knife. Sprinkle a cookie
sheet with
the remanning sugar and place the pastilles on it about an inch apart.
When the pastilles have hardened, loosen them gently with a spatula
(they
break easily) and store them in an airtight container. You should be
able to
get about four dozen pastilles from this recipe. They will keep for
six to eight weeks."
***********
I also located a lemon pastilles recipe at
http://thefoody.com/sweets/lemonpastilles.html - again, you'd need to
use a great deal of powdered xylitol to complete the recipe:
"Lemon Pastilles
75ml (3 floz) Water
40g (1½oz) Gelatine
350g (12oz) Caster Sugar
600ml (1 pint) Apple Purée
1 tsp Lemon Juice or Lemon Essence
Yellow Colouring (Optional)
Coating:
2 tsp Cornflour
2 tsp Caster Sugar
Place the unsweetened apple purée into a small saucepan, cook,
stirring occasionally until the mixture thickens.
Dissolve the gelatine in the water and add to the apple mixture.
Remove from the heat and add the lemon juice or a few drops of lemon
essence (and colouring if used), mixing well.
Pour the mixture into a 18cm by 28cm (7inch by 11 inch) non-stick
baking tray to a depth of at least 2.5cm (1 inch).
Leave in a cool place for 12 hours to set.
Sieve together cornflour the caster sugar, roll each of the pastilles
in the mixture and place in sweet cases."
*************
Also, butter mints might be good recipe choice:
"Butter Mints
Yield: 15 servings
1/4 c Margerine softened 1 ts Butter flavoring
2 ts Evaporated milk(unsweetened) 1 c Powder sugar
replacement
Cream together the margerine, milk and butter flavoring until
fluffy.Stir in the sugar replacement. Knead until smooth.Roll out
into marble size balls and either press into mold and unmold onto
wax
paper,or place balls on wax paper and flatten slightly.
Recipe makes 45 pieces 3 pieces per serving Exchange for 3 pieces:
1/3 low fat milk calories for 3 pieces: 56 Cal?
From http://www.recipesource.com/special-diets/diabetic/butter-mints1.html
You might also consider adapting a taffy recipe like the one found at
http://homecooking.about.com/library/archive/bldes140.htm
********
Does the cost of xylitol lend itself to be used as the primary
ingredient in a candy? I'm curious to know because if it is too
costly, I can search for other sweet recipes where xylitol is not the
main ingredient.
I'd like to suggest you offer a recipe for sugar-free popsicles made
with xylitol. They are basically water so using xylitol would be cost
effective for that. A popsicle stays in the mouth a long time like a
sucker so the benefits of xylitol would apply.
Sugar-free popsicles
"1 (4 serving size) env. sugar-free gelatin
1 (2 qt.) env. sugar-free artificially sweetened powdered drink mix
(Kool-Aid)
In a 2 quart mixing pitcher, dissolve gelatin in 1 cup hot water.
Add drink powder; stir, then add 7 cups cold water. Stir.
Pour into popsicle cups with handles; freeze.
Flavor Suggestions: Raspberry, Lemonade, Orange, Grape
Gelatin: Triple berry, Lime Hawaiian pineapple, Strawberry, Raspberry
These pops will not melt easily because of the absence of sugar.
1 (2 ounce) popsicle = 2 to 3 calories. 5 to 6 may be eaten per day
and considered a "free" food."
From http://www.discountdiabeticsupply.com/Desserts.htm#Popsicles
and
"SUGAR FREE POPSICLES
2 c. boiling water
1 (3 oz.) pkg. Jello
2 c. cold water
1 env. sugar free drink mix
Dissolve Jello in boiling water and add cold water and drink mix. Stir
until dissolved. Freeze in popsicle molds or ice trays."
I also found a sugar-free fudge pops recipe:
"Sugar free fudge pops
1 (14 oz.) can fat-free sweetened condensed milk
1/2 C. sugar
1/2 C. baking cocoa
2 1/2 C. skim milk
Artificial sweetener equivalent to 1/2 C. sugar
1 tsp. vanilla extract
12 (3 oz.) disposable plastic cups12 Popsicle sticks
In a heavy saucepan, combine the first 3 ingredients; stir until
smooth. Bring to a boil over medium-low heat; cook and stir for 1
minute. Gradually whisk in skim milk, whisking until cocoa and sugar
are dissolved. Remove from the heat; stir in the sweetener and
vanilla. Pour into cups. Cover each cup with heavy-duty foil; insert
sticks through the foil (foil will hold sticks upright). Place in a 13
x 9-inchpan. Freeze until firm, about 5 hours. Remove the foil and
cups before serving. Serves 12.Nutritional Analysis: One serving
equals: 155 calories, 62 mg sodium,3 mg cholesterol, 34 gm
carbohydrate, 5 gm protein, 1 gm fat - Diabetic Exchanges: 2 starch"
From http://www.recipe-magic.com/diabetic.pdf
*********
Being that xylitol is more recent, I found no other recipes such as
"Quick and Easy Xylitol Candy Recipes" so I believe experimentation is
in order with the pastilles, taffy, etc.
Should you require clarification of any of the links or information I
have provided, please request it and I will happy to respond.
SEARCH STRATEGY:
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sugar free butter mints
sugar free popsicle recipe
sugar free popsicle mix |
