Think of this like adding alcohol to a dish you can drive off most of it with heat but some always remains. Unfortunately just a tiny amount of water will make your hard candy sugar cube like. What this all means is that realistically you cannot use water when starting your xylitol heating or atleast not in the way you would for sucrose.
Instead you need a very slow, very even constant heat that does not go too much above the xylitol melting point of If you try using a hot plate with a thin metal pot you will scorch the xylitol on the bottom before it can all melt and that little bit of scorching will prevent the final product from crystallizing properly.
Alternatively melting the xylitol over a double boiler would seem like a good option, however, the melting point is so close to the boiling point of water that you need a roaring boil AND some way to keep the water vapor out of your melting xylitol. Surprisingly this is not that hard. Just be very careful to dry the tops and keep any moisture out of your liquid xylitol. Another method that works is to use a heat diffuser like cast iron and just be very very careful to heat everything slowly and not too high.
Ideally you would use an induction heater with an appropriately magnetic pot and a checked and calibrated heat setting The Hard Truth So you are probably asking why didn't I mention any of these methods before? Well they work but they all kind of suck. I mean if you really want to you can get an electric skillet and slowly heat everything until you get the liquid xylitol but it takes forever and you are constantly having to stir and check for hot spots and even the hot water bath is a pain and I tried vacuum sealing the xylitol into a pouch, with a flavorant and then dropping it into boiling water.
You need to experiment with what you have available but in many ways they are like big coffee cup warmers. The thick ceramic insert diffuses the heat so you are unlikely to scorch anything BUT you probably wont be able to fill it all the way up since the filled crock final temp is often below the melting point of xylitol.
I haven't tried this on that large a scale but I have a tiny crock that works. Unfortunately this is a hit or miss system and you will need to check what you have available and make sure it is suitable. I recommend just heating water first and measuring the temperature at different levels to get an idea of how much xylitol you can add. Also keep in mind you probably want a cheap crock, the more expensive ones have heat sensors that will likely turn the thing off too soon.
Tip use a digital probe thermometer with the tip on the bottom of the pot I do this because I don't know what the final temp of my crocks are and it's good to be safe when you are working on larger scales. Place xylitol, cream of tartar and citric acid into top of double boiler, mix well.
Heat over boiling water simmer until melted. Should take about minutes to melt. Crystal will melt around the edges first, then gradual wet the entire pile of ingredients. Best to let it melt without stirring until it is a pretty clear syrup. You can stir last few lumps, but more stirring seems to produce more small crystals in the final candy.
Syrup crystalizes very quickly on the spoon, so use a fresh spoon each time. The goal is a clear syrup. When fully melted, turn off heat. I got harder candy using flavorings with less water, the ones that listed other ingredients before water. After adding flavor , remove top of double boiler and quickly wipe the bottom dry with a cotton towel.
Immediately pour syrup onto a silicone baking mat or a sheet of heavy duty aluminum foil shiny side up.
Work fast and efficiently — more scrapping of the pan seems to cause more crystals to form. If the syrup freezes in the pan before you get it all out, reheat pan over boiling water to re-melt and finish pouring.
Best if the mat or foil is on top of an insulated surface airbake cookie sheet, wood cutting board — not cold stone countertop. We want the crystals to for slowly so they are bigger and harder. Set aside in dust free area to set.
Good candy will form shiny flat crystal sheets. It may take up to hours for sheet to fully crystalize. If the whole things sets in less than five minutes you might find the candy is fragile and grainy as it is made up of many tiny crystals. In this case, you can re-melt the candy, adding extra acid. The flavoring may evaporate, so add a little more right before you pour the syrup. Break candy into small pieces about thumbnail size , put into decorative tin , glass mason jar or plastic container with a tight lid.
Keep xylitol dry and it will stay fresh for months. Xylitol crystal candy crumbles or breaks easily : If the surface looks grainy and dull, the crystals might be too small.
Add more citric acid or cream of tartar. Make sure your flavoring is not high in water , water may slow down crystallization. Make sure that water does not splash into your pan. Try stirring the syrup less — be patient and let the ingredient liquefy on their own. Xylitol syrup takes many hours to solidify , or stays sticky: You can add some seed crystals , just use grains of xylitol straight from the package.
Use less acid. You can re-melt the sticky candy and add plain xylitol to dilute the acid concentration. Note: the xylitol syrup will almost always set, but it might take overnight. Reduce the amount of flavoring. I have had Xerostomia for about three years. I am about to complete a Protocol for patients. I found out they do not have any resources. Dentists do not have experience in this problem. Later I found out that a dentist after taking an exam can be certified to treat patients with Xerostomia!
I needed to keep my mouth moist at night. Thus I purchased a silicone chocolate mold. It has pockets 1-inch dia. This is similar to making caramel; placing a lid on will cause steam and condensation to build up in the pot, all the sides will become coated with a layer of condensation and any stray xylitol granules will fall back into solution!
Keywords: xylitol simple syrup. Ask a question about this recipe or share your own variation. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. I have been trying to figure out why xylitol syrup turns back into one solid mass after a while in my fridge. So far so good with following this recipe- 2 days later and still liquid.
I made this to use with my mom who is diabetic in coffee and drinks. Thanks so much! I just got done making a homemade vegan chocolate recipe, and even though I ground the xylitol granules into a powder in my coffee grinder, I noticed that still some of the xy would sink to the bottom of the bowl. I had to mix and then pour into mounds, mix and pour into mounds, to make sure that the xy was evenly distributed.
This will help greatly! Thanks much! Making this right now and it smells like the xythol has Burnt! I hope it turned out okay, let me know the verdict!
To those who use this as a drink sweetener, do you eat any other carbs during the day? I make different flavoured sugar free ice-cream using xylitol. I want to know if I can use this method to make caramel by allowing the syrup to simmer for a longer period?
The idea is to make a sugar free salted caramel ice-cream. If not is there another product I can use that is suitable for diabetics? This is a wonderful idea! Thank you for sharing! Can you please clarify a difference in your blog and actual printable recipe?
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