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Old 02-09-2006, 10:10 AM   #11
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Quote:
Originally Posted by scott123
For 12 oz., that recipe contains 125 grams of sugar.
How many Tbsp in 125 grams? And how many calories is this?
And same question of recipe with 3/4 cup granulated sugar, but no syrup?
Thank you for computing this all.

Oh, btw,

Looking here:
http://www.everylastrecipe.com/ingre...y-id-19349.asp

you can see that an entire cup of Dark Corn Syrup has:
251 grams of Net Carbs and 924.96 calories

also, my recipe uses 1/8 of a cup which is two tbsp of the stuff.
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Old 12-16-2010, 08:13 PM   #12
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Corn Syrup is EVIL if you have an adversion to it.

Chatwon, That recipe for Condensed milk is all fine and dandy, but if you're allergic to Corn syrup, and even Maple Syrup, which kills me because I LOVE MAPLE, but for someone like myself, that's a nightmare waiting to happen, to say the least.

I am someone who monitors my sugar intakes, this includes all syrups and what have you.

The one thing I have found in making Brown sugar is that you need to buy a sugar free based Maple Syrup. (Basically it's like a splenda based simple syrup with some sort of gum based, thinking locust bean gum or something like that, and it's maple flavoured.) You're going to take the maple syrup and mix with a granulated sugar substitute. (I'm thinking the ratio is 1/4 cup of syrup to 1 cup of substitute.) The only other option that I found works is going organic with an unrefined dark brown sugar, but that should be only 2 tbsp per one cup of substitute. The organic dark brown does not raise blood sugar levels as it takes more for the body to process it.

I agree with Scott, however. I know too many people who have to use sugar substitute, either due to diabetes or due to having an RNY bypass. Those who use Saccharin, Cyclamate based, and Aspartame substitutes run a higher risk of either overeating or driving their blood sugar levels too high. The Splenda does not do this because it's made directly from sugar, but doesn't contain the same principals that sugar does. (Which is why Splenda does not brown.) I fall into the latter, which is why I say that I have a corn syrup allergy, it's actually a serious reaction to mostly ALL syrups that are not based in a sugar substitute. Stinks to be me, but I'm better off without it.
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Old 12-16-2010, 08:52 PM   #13
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i use splenda only
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Old 12-17-2010, 05:51 AM   #14
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You can also use "fruit's sugar" I don't know if it's known in english countries, but in france it's called fructose.
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Old 12-17-2010, 07:01 AM   #15
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i use splenda only
I buy a nutrasweet Great Value 100 packets/$2.14 I like it in iced tea.
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Old 12-17-2010, 10:09 AM   #16
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A word to the wise: I have diabetes, and have discovered that I can eat a reasonable amount of a regular dessert if I make up for it by skipping other carbs. For instance, I love the carrot cake at one of our fave smorgasboards, and I can have a piece as long as I don't eat potatoes, bread or fried food.
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Old 12-17-2010, 03:45 PM   #17
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A word to the wise: I have diabetes, and have discovered that I can eat a reasonable amount of a regular dessert if I make up for it by skipping other carbs. For instance, I love the carrot cake at one of our fave smorgasboards, and I can have a piece as long as I don't eat potatoes, bread or fried food.
for the most part that is how i handle goodies. it is a trade off. one just has to decide if it is worth it.
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Old 12-18-2010, 03:21 AM   #18
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for the most part that is how i handle goodies. it is a trade off. one just has to decide if it is worth it.
Shrek and I use real sugar in all our foods, Babe and Constance are correct, it's a trade-off. If Pepsi ever stops making the Throwback, I'm sure going to miss it! But, I will not go back to regular Pepsi and I don't like or appreciate artificial sugars and substitutes.
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Old 12-18-2010, 04:14 AM   #19
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Quote:
Originally Posted by PrincessFiona60 View Post
Shrek and I use real sugar in all our foods, Babe and Constance are correct, it's a trade-off. If Pepsi ever stops making the Throwback, I'm sure going to miss it! But, I will not go back to regular Pepsi and I don't like or appreciate artificial sugars and substitutes.
What is the Throwback?
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Old 12-18-2010, 04:52 AM   #20
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I'd just add sweetn'r (nutrasweet) to regular condensed milk.
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