Butter Rum Patties
These butter rum patties are for butterscotch lovers. I always promise these recipes to be easy, and they are. Although, melting candy is sometimes never an easy task. Take your time, and don't be afraid to try and try again. It's worth it in the end. You have a sweet treat that fits within your dietary needs. YUM! :) Diabetic Butter Rum CandyIngredients:5 cups Puffed rice - unsweetened 3 tablespoons Granulated sugar replacement 2 Egg whites 2 teaspoons Butter rum flavoring 1 teaspoon Vanilla extract Directions: 1. Pour puffed rice into blender and work into a powder. Pour into large bowl or food processor and add remaining ingredients. Work with wooden spoon or steel blade until mixture is completely blended; mixture will be sticky. 2. Form into 20 patties. Place patties on an ungreased cookie sheet and bake at 300 degrees F (150 degrees C) for 15 to 20 minutes, or until surface feels dry. YIELD: 20 patties EXCHANGE 1 patty: 1/5 bread exchange CALORIES 1 patty: 23 (not to be used only by diabetics!!) Posted to JEWISH-FOOD digest by Lenore Gould Hard Candy Baking Tips1. Did you know that humidity has a big effect on how your hard candy turns out? Let me explain, sugar attracts water. So, rainy days can be a bother when attempting hard candy. Wait for those sunny days.2. Always make sure your butter is unsalted. Salter butter can effect the cooking time and texture of your creations! 3. After you cool your candies, store them in an air tight jar.
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