It takes me ages to reduce my sugar cravings after the Christmas overeat so to help I make these sweets from a ingredient called Isomalt.
Isomalt is a sugar alcohol that is diabetic friendly and used in sugar art in fancy restaurants because it crystallises quickly and can be manipulated at lower temperatures.
It’s not as sweet as sugar but with the right flavouring you wouldn’t notice. But the main reason I like it, is because of it’s low GI impact keeping my blood sugars from spiking and craving more sweet stuff!
How to Make Isomalt Kandy
It's really easy to make, taking about 15-20 mins
Put half a cup of isomalt in a wide base pan
Medium to high heat DO NOT STIR Wait as the powder turns to liquid Usually when that happens it will be at the right temperature but if you have a thermometer it should be at 171 c Take off the heat Stir in between a half and a full teaspoon of Citric acid (I like it quite sour so a full teaspoon for me)
Add about a teaspoon of orange flavouring oil or any flavour you like. Stir well and pour in mould. Work fast as this stuff sets quickly Leave to set for a few hours
Limit to 2 or 3 sweets per day or will start to feel the laxative effect of sugar alcohols if a lot is consumed 💩
Enjoy when your sweet tooth starts misbehaving!