I have some exciting news to share with you all. A while ago a company called Madhava contacted me and they have developed a new sweetener that is fructose free! It even says so right on the bottle:
Just look at those magic words! It’s made from cassava and it’s 35% glucose, 35% maltose, and the rest is complex carbohydrates. It’s also organic and non-GMO, which I love! I’ve tested it extensively to make sure it doesn’t make me sick and I’m certain that it does not. (Although I found something else that does. Blerg.)
They sent me a couple of bottles to try (I’m not getting paid for this, though, don’t worry!) so I could make a few recipes. This sugar behaves like a corn syrup, so didn’t want to just bake a normal dessert recipe and replace table sugar with this. I wanted to make something we can’t make with dextrose and certainly can’t have as a store-bought treat.
Honestly, I’m not really a huge fan of crème brulée. But when I saw that the recipe mostly called for ingredients that I could eat, I figured: why not? It wasn’t hard to make, it just takes some time. The original recipe is for toasted marshmallow crème brulée, but my homemade marshmallows seemed to just melt under direct heat, so I skipped that part.
But it still turned out well. Really well, actually. My mom, sister, and I are kind of dessert snobs. We live to eat dessert, and if someone tells us they “don’t really eat sweets,” it’s as if they told us they have two butts: we just don’t understand how that could be.
So it was very rewarding when I brought them some and they gave it their approval. And actually, I really liked it too! Continue reading
Having Fructose Malabsorption I’ve been living for so long with the mindset of “Can’t have that, never eat this…” that it just about blew my mind when I discovered that I could eat marshmallows. Homemade, of course. And making them was a breeze! Or relatively easy, anyway.
The texture is a bit more jiggly than grocery-store marshmallows, but the taste is great! Continue reading