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Volume II
August 31, 2004

Solved Mystery Recipes: Diabetic English Toffee

Two readers sent in helpful information in our search for Diabetic English Toffee. Their letters follow:

  • Desi and Dan,

    I found a recipe for the Diabetic English Toffee. This recipe was in one of my email list subscriptions today. I hope this is what Bluiii was looking for.


    P.S. I found your website in a Google search...and joined soon afterward.

    English Toffee
    from "The Diabetic Dessert Cookbook" by Colleen Howard

    2 cups Isomalt*
    1 1/2 cups margarine
    2 Tbs. water
    2 cups blanched almonds
    1/2 cup grated carob

    Combine the Isomalt, margarine and water in a heavy 2 quart saucepan. Cook over low heat so mixture will not burn. Cook until margarine in melted. Stir mixture occasionally. Add the almonds. Continue cooking slowly without stirring to 280º or to a hard crack stage. Pour into a shallow pan or onto a cookie sheet to 1/2" thickness. Sprinkle with the grated carob. Break into 1" square pieces. Yield: 80 pieces.

    Candy Making Tip:
    This was also included in the reference: Isomalt*: Isomalt* is a sugar substitute for specific recipes. It is a hardening agent. The remaining recipes use any liquid or granulated non-nutritional sweeteners on the market. To make powdered Isomalt*, place the Isomalt* in a blender. Blend on highest speed until Isomalt* becomes a powder. Store in an airtight container. Use the powdered Isomalt* in all recipes calling for " powdered Isomalt*." Use Isomalt* in its original form in all other recipes. Isomalt* can be purchased from Palatini, Inc. U.S.A., c/o Material Trans Action, Inc. 2741 N. Foundation Drive, South Bend, Indiana 46634/ At the time of this publication the product was not available in stores. (April 1997)

    Artificial Sweetener: Artificial sweetener used in these recipes is in liquid form. Granulated artificial sweeteners are acceptable. Use the same amount as noted for the liquid form. It is advisable to use granulated artificial sweeteners when used as a coating for the finished product.

    Nutritional Values (per piece) Calories: 57.9, Carbohydrates: 1.52 g, Cholesterol: .113 mg, Fat: 5.58 g, Fiber: .338 g, Protein: .942 g, Sodium: .484 mg

  • Hello!

    Though we don't deal with diabetes my children do not eat any sugar, in fact they eat almost no refined products. In searching for treats we can all enjoy I found a company that makes products with no sugar (and most have no aspartame). The majority of their products are made from natural fruit juices. They have a wonderful shortbread cookie that I think would work well. I have not personally tried it nor will I as I have never been a fan of cookie pie crust but I think you will be pleased. Following is the company's website:
    I did not find it on their website but they also carry wonderful peanut butter cups sweetened with fruit juice only. And I have seen the hard English toffees though I am not certain whether these have aspartame or not.

    Thank you for what you do! It is such a blessing!



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