When we think of deliciously old fashioned quintessential sweets, we think of jar upon jar of Rhubarb and Custards, Sherbet Lemons, Pear Drops and Sherbet Pips. Well guess what! Sugar Free versions of these classics have arrived and they taste fantastic! Let us look at two popular classics that have been around longer than we have all been born to see how they can possibly make these without sugar. Roll up Sherbet Lemons and Rhubarb and Custards from one of our favourite sweet manufacturers in Nottingham, Barnett’s Confectioners.
Their sugar free versions of these two popular sweets contain Isomalt, Citric Acid, Sodium Bicarbonate (to get the fizz), Flavouring, Sucralose as the sweetener and Colouring E102. The Sugar Free Rhubarb and Custard doesn’t contain Sodium Bicarbonate since it doesn’t require the fizz, though it does contain the extra colour E129.
The original classics, still contain the Citric Acid, the Sodium Bicarbonate, Flavouring and the Colour yet the difference is the Sugar and Glucose content, which in the Sugar Free versions is replaced with Isomalt and Sucralose Sweetener (a non-caloric, non-nutritive sweetener).
Isomalt is a great Sugar substitute and is a type of Sugar Alcohol. It has only a small impact on blood sugar levels and does not promote tooth decay so is tooth friendly. It’s energy value is half that of sugars though it is advised not to consume more than 50g for adults and 25g for children due to its gastric distress. Indeed there is a warning on the Barnett’s Sugar Free page on their website which states ‘Caution: excessive consumption may produce a laxative effect.’
Mixed with sucralose, this mingling of sweetness has just about the sweet taste of sugar making it the perfect recipe for making Sugar Free Sweets.
Some might argue that the classic taste just can’t be beaten but these Sugar-Free versions definitely pack a punch and for sugar conscious parents they are perfect for providing guilt free party bags and treats.