Anyone have good/interesting stories with swapping out or mixing sweeteners in your recipes?

In my recipes I generally use pure maple syrup. which ultimately adds that flavor into the ice cream, but i’ve been swapping it out with whatever I have in the house.

recently tried unrefined granulated sugar which seemed to stay in it’s crystalline state for some time. it wasn’t bad, just different. the flavor was not affected .

My latest batch I tried confectioners sugar and it was super sweet with a weird drying effect on your tongue.

I think my next try is a sugar alternative called allulose and then maybe start playing around with various combinations.

  • comfyquaker@lemmy.worldOP
    link
    fedilink
    arrow-up
    1
    ·
    3 months ago

    thanks for that info! i picked it up on a friends suggestion and haven’t tried it in baking with it. syrup is a good idea!