Erythritol

[Tannedhaggis]

Calling on the brain trust again! (I don't know how I managed before I stumbled across this web site) I have just used erythritol for the first time to make truffles. Unfortunately I can feel the granuler texture throughout the truffles. As this is a no bake recipe, is there a way of dissolving it before I add it to the cream cheese?

 

[ewelina]

I use a coffee grinder for xylitol or erythritol. When it's powdered it works very well in all recipes.

 

[Brunneria]

yup, coffee grinder or one of those blenders that can turn granulated sugar into icing sugar, or grind wheat berries into flour.


https://www.craftsy.com/blog/2013/12/how-to-make-confectioners-sugar-at-home/

 

[chalup]

Or you could just buy it in powdered form. You will want to use a touch less of the powdered though.

 

[Robbity]

Both Sukrin and Natvia do powdered/icing sugar type erythritol/stevia mixes. I use the Natvia one and it's very fine (and tends to be a bit "floaty" if you're not careful when working with it!) and certainly there's no gritty texture at all when mixed, for example, in cream.

Robbity

 

[Tannedhaggis]

Many thanks all. I never thought of grinding it! I purchased it on iherb, so will look for a powder next time. I have a couple of the stevia mixes but I don't enjoy the after taste.