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I'm not making a fudge, I should have made that clear at the beginning. Don't really know what it is I'm making to be honest. It tastes lovely and the texture is like a heavy & moist chocolate cake. I needed to bulk out the sweet to give it volume. I substituted the sugar with Candarel and dried...

Thanks Pavlos.

Soooo, carbs are bad?!?! :( Bang goes this recipe then. It was actually a diabetic guy that suggested that I try making my stuff using the "secret" ingredient too. Best enlighten the poor ****** before he does himself some harm then!

Nope, no idea! :lol: I wasn't a chef by trade - I just happen to be good at this sort of thing, but have no formal training. The only thing ending in -ol is the alcohol that the vanilla extract is suspended in. I can get round that one easy enough though. I've left a message with the food...

Hi again. Obviously I don't want to list all the ingredients here as I'd hate to have hit upon the perfect recipe and give it all away on a public forum. Does anyone know of any food scientists that I can contact that specialize in diabetic diets?

Hi Phoenix. The texture of the sweet that I've made is a bit like cake. I replaced the sugar in my original recipe with Candarel. This is about 5% of the overall ingredients.Would this have a laxative effect? I think that the only questionable ingredient in my recipe is butter (20%).

Hi Cugila. Thanks for the welcome. No diabetics have tried it yet. As I don't suffer, my knowledge is extremely limited. I was hoping that someone had created a "safe" list online that I could use. What is BG?

I make sweets for a living and am repeatedly asked for a diabetic friendly version. I've created a version that I think is safe but I need definitive answers before I unleash it on the world. Can anyone help please? :)