Around Christmas time I received a Facebook message from a gal I knew in college when we studied abroad in London, saying that she too has Fructose Malabsorption.
Of course I was sad for her, but mostly I was excited. I finally know someone else who has it! Poor Megan. But yay for me! (I don’t feel too bad admitting this, because she said she felt the same way when she found my blog.)
We made plans to make the candy hearts everyone gives out on Valentine’s Day with the little messages. “C u later,” “call me,” “fructose sucks,” you know, the usual sayings.
I had made them ahead of time in case they were a disaster since I was adapting a recipe that I hadn’t tried before, but they turned out pretty well. They don’t taste like the regular hearts, which I don’t care for anyway, but more like a sugar cube.
For the decorating I used food coloring pens. I’m not a huge fan of food coloring, but the natural kind usually comes from ingredients we can’t tolerate, so that’s a personal judgement call.
Thankfully Megan turned out to be very artistic, because as you can see from the picture below, the ones that I decorated (on the right), are crap.
Although, the stand out of the day was one of Megan’s, which was also crap:
I think No Sugarless Gum has a new mascot…
Anyway, it was really great talking to someone who understands what you’re going through. Other people just don’t get it, and the ability to vent is quite cathartic***.
So I had a great day with my new fructose friend. And even though I was feeling bloated and fatigued, so was she.
***I looked this word up to make sure I spelled it correctly and apparently the second definition is “evacuating the bowels; purgative.” Nice.
- 3/4 teaspoon of unflavored gelatin
- 1/4 cup of sparkling water
- 3 cups of dextrose
- Flavor extracts (optional)
- Food coloring (optional)
- Large mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Small heart cutters
- Candy decorating pens
(Note: it takes 48 hours for the candy hearts to dry before you can decorate)
In a large mixing bowl, add in the sparkling water and then the gelatin and let sit for about 10 minutes.
Keep adding in dextrose 1/2 a cup at a time until the dough is stiff.
Take a chunk of the dough and set it on a clean work surface. This would be the time to add in food coloring/flavor extracts.
Roll the dough out (use a piece of parchment paper if the dough starts sticking to the rolling pin) until it’s about 1/4 inch thick.
This dough is not so easy to work with, but if you show it who’s boss you can make it work for you. Just roll the dough using a fair amount of pressure and don’t go back and forth in the same place. You need to roll from different spots and angles to prevent too much cracking.
Cut hearts using the tiny fondant cutters and transfer to a baking tray line with parchment paper. You may need something like a chopstick to gently coax the dough from the cutter.
Leave out to dry for 48 hours.
Elimination Diet safe: Yes!