Sugar Substitute, Original, 16-Ounce Boxes (Pack of 3)

I like Diabetisweet for many reasons.First of all, it's not the same as the others, it's not aspartame, or saccharine or sucrolose, so I can have additional options for sweetening.Another thing I discovered by mistake is that Diabetisweet browns better than other sweeteners. Because it has some calories/sugar it can actually turn brown and become crunchy. I baked a cheesecake and while we prefer they not brown I was surprised to see it did. I use it to make faux cinnabuns by melting butter in a skillet, then sprinkling a Tablespoon of Diabetisweet and a layer of cinnamon powder, and waiting till it bubbles then I place some bread down in the pan and swirl it about wiping up the syrup onto the surface and let it cool. it tastes like the top of cinnamon buns.It has a nice "sugar granule" texture to it for when you want that. I use it as part of a sweetener blend of 1/3 splenda, and 2T each Diabetisweet, Xylitol and Erythritol to equal one cup of sugar.Lastly, the price for this product beats the walmart price to death with a big stick. I was paying almost $10 per box and often had to special order it cause it is not a regular shelf item. Now I have found a great price and with the subscription service I will never run out again unless I want to.ETA March 10, 2011I've found It also makes a good faux caramel for caramel popcorn. if you take a quarter cup of it and a couple capfuls of caramel Sugar Free syrup for flavor, and heat it in a small non-stick skillet/sauce pan, till it bubbles and turns tan, then add a tablespoon of butter and stir it in, then drizzle it over a serving (one personal sized bag) of cooked popcorn, it's lighter in flavor but makes a great lower sugar caramel corn treat. It could be a great treat for someone who doesn't want to diet but still wants less sugar and it's fun and easy.ETA January 16, 2012While my previous review still stand, I have noted that the price of this subscribe and ship item has been climbing rapidly. Fairly soon it will not be a good of a deal as other sellers except for the free shipping. Right now it is only 30-40 cheaper per box than buying it singly.

This stuff is just like sugar. I just wish it were less expensive. I would use it even more.often. I recommend it highly.

Prepared 2 cookie recipes - one with DiabetiSweet and one with Splenda. DiabetiSweet basically melted all over the cookie sheet while the cookies made with Splenda kept their shape. Not good.Next I actually ate the cookies. The DiabetiSweet cause severe cramps and multiple bathroom trips. Splenda had no effect.What's alarming is there is no warning on the package. If you purchase items made with malitol you get a warning. Isomalt must be malitol. I'd look it up, but why bother. I'm done with DiabetiSweet and if I can warn someone else away from this horrid product then so much the better.

I don't know why the manufacture stopped making this product. I am Type 2 Diabetic and it is excellent in that itdid not raise my sugar levels and it didn't have that after taste that so many artificial sugars have. I use to go toPublic's Grocery Store or Walgreens Pharmacy and buy up all they had. Now that means about 6-10 boxes becausethere was never ever more than that at one time. I would tell management that I had bought all of them, please ordermore. Walgreens told me that there wasn't enough of a demand for the product so they just stopped ordering it.I found it on-line in the oddest places thinking why would it be here or there....I felt it was risky...don't know why,but I stopped hunting for it. Great Product!

No aftertaste, mixes perfectly, just a little less sweet than real sugar but easy to compensate for. I made Crème Brulee with this and it even caramelized like sugar, not a deep rich brown color but still excellent. I will buy lots more for baking.Ingredients:8 large Egg yolks1/3 cup Diabetisweet sugar2 cups Heavy creamscrape the seeds of 1/2 vanilla bean1/2 teaspoon of Almond Extract (optional)1/4 cup Diabetisweet sugar (for the caramelized tops)Preparation:Preheat oven to 300F. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, Almond Extract and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.Divide mixture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

I really am enjoying this sugar substitute. This does not leave after taste. It is great,

Can't use this as 100% replacement for sugar for baking or cooking. Gave me the worst stomach cramps followed by diahrea and gas. Small amount is OK. It may just be my side effects.

This stuff is amazing. It looks, feels, acts, and most importantly, tastes just like real sugar. Sometimes it's hard to believe that it isn't. I use it as I would sugar: in tea, on cereal, for baking and cooking. I even make a syrup out of it and take it with me when I go out to eat so I can have a readily dissolving sweetener. This is the best way to get your sugar fix without having to take sugar!