Sugar v. Canderel

tru

Or some other sugar substitute

My mum is diabetic, I want to make some cakes for her. I thought it would be easy, just replace the sugar with Canderel. But weight for weight can't be right - Canderel is so light that I'd have to put mountains of the stuff in

How much should I use? Should I use the same volume? ie. weigh the sugar, see how many tablespoons it is then use that number of tablespoons of Canderel?

She doesn't want diabetic recipes where the sweetness comes from raisins etc, she wants my sponge

HariboJunkie

I'm afraid I'd be loathe to use candarel as I detest artificial sweeteners so I would use fructose instead though I'm afraid when I make a sponge cake, the diabetic in my family just eats it and adjusts his insulin accordingly .

I'm sure it will be lovely if you are using Harry's eggs .

ps... There's more about sugar substitutes HERE

Dobie

I use Splenda for baking & just replace it by volume for sugar. I think it tastes just fine.

tru

She uses artificial sweeteners in tea and coffee so I automatically thought of them, it didn't occur to me to use fructose :rolleyes:

She doesn't use insulin, she has to control her diabetes with diet so she can get away with the odd bit of choc now and then She'll eat a sliver of cake, but fancies a proper slice, lol.

How much fructose or Canderel should I use instead of, say, 1oz of sugar?

HariboJunkie wrote: »

I'm sure it will be lovely if you are using Harry's eggs .

Obviously

Edited -
Just noticed your link, Haribo - thanks for that, I'll send it on to mum.

Dobie, thanks, I'll buy some when I next go shopping.

geek0

I found the cakes turned out flat as a pancake every time ive tried with sweetener if anyone has had good results it would be interesting to know how

Dobie

geek0 wrote: »

I found the cakes turned out flat as a pancake every time ive tried with sweetener if anyone has had good results it would be interesting to know how

I'm afraid I don't know what the problem could be. I've never done anything except a straight swap - sweetener for sugar & it's turned out just fine.

Sorry I can't be more help.

ivyleaf

I've got some Splenda, which I keep meaning to try for cake-making as DH is diabetic but not on insuin. Haven't got around to the baking yet, but there's a conversion chart on the box:

Approx weight of sugar Level tablspns of Splenda (15 ml)

25g (1 oz) 2 tbsps

50g (2 oz) 4 tbsps

75g (3 oz) 6 tbsps

100g (4 oz) 8 tbsps

I know you've got Canderel, tru, not Splenda, but if it's used the same way as Splenda (i.e., you would use 1 tsp in tea or coffee to replace 1 tsp of sugar) I suppose this should work for Canderel too.

Alternatively, is there a website address on the jar? If so, there are probably recipes on the site.

HTH

tru

ivyleaf wrote: »

HTH

Yep it does, thanks

geek0

Dobie wrote: »

I'm afraid I don't know what the problem could be. I've never done anything except a straight swap - sweetener for sugar & it's turned out just fine.

Sorry I can't be more help.

Maybe i got the conversion amounts wrong will give it another go

debtmuncher

check out weight loss sites for baking recipes. one is called minimims or similar and its fab for slimming world stuff plus it has quite a large range of dieting forums.

Kerry_Barnes

Hi,

I’m from Canderel’s PR team I’ve just seen your comments, we can’t specifically comment on your recipe but we have worked extensively with a home economist to create a selection of recipes that do work really well with Canderel, these are tried and tested, and really quite delicious.

Check out the Canderel Kitchen section on canderel.co.uk for a range of snacks, desserts and main meals. Would love to know if you try any of these and what your thoughts are.

Thanks,
Kerry