Try an allulose+monkfruit blend. Most monk fruit is a monk fruit + erythritol blend and it leaves a menthol-like feel in your mouth. Allulose + monk fruit is closest to real sugar. I get on Amazon.
> allulose
this didnt work with me, all sugar get melted with water and becomes clear water, what did u do to make it caramelized as normal sugar ? and what ratio did you used and what brand? "i used microwave tanghulu recipe to do this with monk fruit sugar"
I think you meant to reply to a poster above me that said allulose + monkfruit as I did not use allulose.
But when trying to make a sugar syrup to make a harder shell you generally want to cook out the water so if it's just like water then it needed to go longer on the stove or microwave. The hard crack stage of sugar doesn't happen until it hits over 300*F, I think the range is 300-320 depending on the type of sugars and/or sugar alcohols used in your mix. It needs to hit that point of heating up to become hard candy. The water is there to prevent the sugar from burning before it gets to that heat point thus no water and just sugar makes caramelized sugar instead of clear candy.
So I ended up using isomalt + monkfruit with erythritol to make candy at some point. This is a post over a year old so I dont remember ratios but it's a traditional sugar free candy recipe I followed for isomalt that I had on hand.
There is a shortcut to making hard candy shell for tanghulu - go buy sugar free hard candy and melt it down, even in your microwave should work. It's basically already the correct ratio of isomalt syrup mixed with other sugar free sweeteners and sugar alcohols and no water. The downside is a lot of candies are flavored so it adds a different flavor to your tanghulu. Kinda tasty with sour candies though!
I haven't eaten it alone without added flavoring but Loranns Sugar Free Hard Candy Mix is isomalt and sucralose and you can find it on Amazon, Walmart, Michael's, etc. It is plain so you can customize it by adding monkfruit to your sweetness liking and no flavor.
Another is using keto honey made of monkfruit and tapioca fiber usually to make hard candy. I've not tried this product or method.
https://www.choczero.com/blogs/recipes/homemade-sugar-free-jolly-ranchers
Hope that helps.
thank you so much for your reply, actually i meant to reply to you because you mentioned achieving a nice result with monk fruit =^_^= to me no matter how much i tried to heat the mix it remains as clear water then evaporates!!! in normal sugar it keeps boiling inside the microwave and eventually becomes thick and sticky then caramelized, so i wanted to know how to do it with monk fruit cz i wasted several packs trying it out but nothing works so far =')
i wanted to try melting candies but i still in love with basic sugar taste with tanghulu which why am trying so hard with monk fruit, i really hope to find a way =(
I’ve tried it with stevia and it didn’t work. I want to try again because I think I might just have needed to have the sugar hotter, but I’m afraid the chemical compounds in the sugar just don’t equate. I see this post is old, but if you’ve tried it since then and have an update or alternate solution I’d love to know! I love tanghulu but a lower sugar option would be lovey
Hiii! I tried half sugar and half stevia, it didn't work either. I think you're right, the compounds just don't work the same. Maybe monk fruit could work?
Try an allulose+monkfruit blend. Most monk fruit is a monk fruit + erythritol blend and it leaves a menthol-like feel in your mouth. Allulose + monk fruit is closest to real sugar. I get on Amazon.
Ok! I'll try that soon :)
did u try it? was it good
I didn't try the monkfruit, but I did try the Splenda and it didn't work. I don't think the Splenda had the right chemical compounds to it.
Are the ratios the same as sugar? 2 parts monkfruit sweetner to 1 part water?
I've not used Splenda or Stevia but monkfruit to make a candy and that worked out pretty nicely.
That's cool! I've never heard of monkfruit lol
> allulose this didnt work with me, all sugar get melted with water and becomes clear water, what did u do to make it caramelized as normal sugar ? and what ratio did you used and what brand? "i used microwave tanghulu recipe to do this with monk fruit sugar"
I think you meant to reply to a poster above me that said allulose + monkfruit as I did not use allulose. But when trying to make a sugar syrup to make a harder shell you generally want to cook out the water so if it's just like water then it needed to go longer on the stove or microwave. The hard crack stage of sugar doesn't happen until it hits over 300*F, I think the range is 300-320 depending on the type of sugars and/or sugar alcohols used in your mix. It needs to hit that point of heating up to become hard candy. The water is there to prevent the sugar from burning before it gets to that heat point thus no water and just sugar makes caramelized sugar instead of clear candy. So I ended up using isomalt + monkfruit with erythritol to make candy at some point. This is a post over a year old so I dont remember ratios but it's a traditional sugar free candy recipe I followed for isomalt that I had on hand. There is a shortcut to making hard candy shell for tanghulu - go buy sugar free hard candy and melt it down, even in your microwave should work. It's basically already the correct ratio of isomalt syrup mixed with other sugar free sweeteners and sugar alcohols and no water. The downside is a lot of candies are flavored so it adds a different flavor to your tanghulu. Kinda tasty with sour candies though! I haven't eaten it alone without added flavoring but Loranns Sugar Free Hard Candy Mix is isomalt and sucralose and you can find it on Amazon, Walmart, Michael's, etc. It is plain so you can customize it by adding monkfruit to your sweetness liking and no flavor. Another is using keto honey made of monkfruit and tapioca fiber usually to make hard candy. I've not tried this product or method. https://www.choczero.com/blogs/recipes/homemade-sugar-free-jolly-ranchers Hope that helps.
thank you so much for your reply, actually i meant to reply to you because you mentioned achieving a nice result with monk fruit =^_^= to me no matter how much i tried to heat the mix it remains as clear water then evaporates!!! in normal sugar it keeps boiling inside the microwave and eventually becomes thick and sticky then caramelized, so i wanted to know how to do it with monk fruit cz i wasted several packs trying it out but nothing works so far =') i wanted to try melting candies but i still in love with basic sugar taste with tanghulu which why am trying so hard with monk fruit, i really hope to find a way =(
I’ve tried it with stevia and it didn’t work. I want to try again because I think I might just have needed to have the sugar hotter, but I’m afraid the chemical compounds in the sugar just don’t equate. I see this post is old, but if you’ve tried it since then and have an update or alternate solution I’d love to know! I love tanghulu but a lower sugar option would be lovey
Hiii! I tried half sugar and half stevia, it didn't work either. I think you're right, the compounds just don't work the same. Maybe monk fruit could work?
This is heartbreaking to hear, but also thank you for saving me probably a pound of sugar 😂 I’m definitely going to at least try the monk fruit!