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Janine Rose Lumanag lives in the Philippines, and is employed as an article writer and website builder by a U.K based Internet Marketing company. She ...
Children love parties and there are very few of them who will refuse candies! But what if some of your party guests are children with diabetes? How can they have fun if their diet restricts them from foods containing sugar? How can you make their day memorable when all you know how to make is conventional fudge recipes with condensed milk?!
It's easier than you may think, and here's a recipe which can help you plan your next party, whether for a simple sleep-over or a huge birthday bash.
We will be making sugar-free caramels. They were originally made for a group project, designed by a doctor, to take up party activity time, and enable diabetic children to enjoy candies and not feel left out. This recipe uses Xylitol and Agave syrup. Xylitol is a sugar-free natural sweetener which is derived from Birch trees. It has a low glycaemic index (G.I.) of 8, has 40% fewer calories than sugar, is tooth friendly and is suitable for diabetics. Agave syrup also has a low G.I. and is safe for diabetics
Before we begin you will need to obtain the following ingredients. We need unsalted butter for greasing, 2 cups of Xylitol, 1? cups Agave syrup or nectar, ? teaspoon of salt, 2 cups heavy cream, ? cup unsalted butter, and 2 teaspoons vanilla extract.
Prepare a large baking tray, grease it with the unsalted butter, and set it aside.Combine the Xylitol, Agave syrup, and salt in large heavy saucepan. Heat the mixture on a medium heat and let it boil for several minutes. Remember to stir the mixture frequently.
Reduce the heat to low and gradually stir in the cream, whisking constantly. Add the butter and keep stirring until it has melted.
Clip a candy thermometer to the side of the pan, making sure it doesn't touch the bottom. Note that there are a few kinds of candy thermometers and all work well as long as you follow the manufacturers' instructions. Make sure that the thermometer bulb is totally immersed in the boiling candy, but is not touching the bottom or sides of the pan.
Cook the candy on a low heat until the temperature reaches 240F. However, if you do not possess a candy thermometer, observe the mixture. When it thickens and the boiling begins to slow down, begin testing by dropping a bit of the hot candy into cold water. When it forms a firm ball which you can shape with your fingers, you can presume it is the correct temperature and remove it from the heat.
Remove the pan from the heat and stir in vanilla. Be careful when mixing the vanilla because the mixture might boil up and steam.
Pour the mixture onto the baking tray and let stand until it has cooled.
Finally, cut it into squares or any shape of your choice then wrap them individually in colored papers.
Always keep in mind that candies are made to be enjoyed by children, and kids with diabetes are no exemption. They, too, need to experience the delight that candies can bring. These unfortunate kids will then give you that beam of delight that you expect when children are presented with a plate of delicious candies, proving candies can bring joy to diabetics, while keeping them healthy as well.
Janine Rose Lumanag lives in the Philippines. She is a college graduate, and is passionate about researching and writing articles regarding a wide range of topics which are close to her heart. Janine has a unique talent for research and physical investigation, which results in articles that offer her readers a very honest, entertaining and personal view of the subject. Her love of candy and how to make it has always been a passion of hers, and she is currently writing a series of articles on this topic. If you want to learn more about candy and candy making, visit our website at http://www.bestcandymakingsecrets.com/ for helpful tips and information about all aspects of candy making.
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