"After developing and testing hundreds of sugar-free desserts, including candy, I found the best sugar-free sweetener alternative is allulose. It dissolves as white sugar does, and unlike monk fruit or erythritol, doesn't leave desserts grainy, bitter, or with a cooling aftertaste."
"Not all sweeteners are equal, and when making candy, they can turn the mixture grainy, brittle, or unable to set. Only allulose gave my sugar-free, homemade marshmallows the pillowy bounce I was after."
"Allulose is found in figs, maple syrup, molasses, and wheat, among other natural foods, is low-calorie, and doesn't raise insulin or blood sugar levels because it isn't metabolized in the body the way traditional sugar is."
Sugar substitutes have gained popularity, offering sweetness without the downsides of sugar. Allulose stands out as a top choice for candy making, as it mimics sugar's properties without leaving a grainy or bitter taste. Culinary expert Arman Liew emphasizes that allulose provides the desired texture and taste in sugar-free desserts, particularly in candy. Unlike other sweeteners, allulose does not affect insulin or blood sugar levels, making it a promising low-calorie alternative.
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