Most big food companies have replaced normal sugar with this insidious ingredient. It is cheap, 25% sweeter than sugar (but they didn't reduce the amount) and is highly addictive.
High Fructose Corn Syrup or HFCS is made by using enzymes to convert the glucose in corn syrup into fructose.
Fructose is absorbed and used differently to sucrose, or regular sugar, in the body. Without the fibre and pulp from fruit (where fructose is normally found) to balance out the sugar content, fructose heads straight to the liver and triggers a process known as lipogenesis - the production of lipids, or fats. This makes it a major cause of liver problems such as fatty liver and worse. It also spikes blood sugar and can lead to overproduction of insulin. This constant increase can lead to insulin resistance, obesity and Type II Diabetes. If you would like to learn more, watch "The Men Who Made Us Fat" on ABC on Thursdays. It runs for three nights over three weeks, but I believe it will be available on iView for a while.
Anyhoo, I found a recipe for a large quantity of biscuits that needed a tin of Condensed Milk. I don't trust anything from the Nestle company, so decided to make my own. Just for a change, I thought Coconut Condensed Milk might be a nice change. I looked at Quirky Jo's recipe (http://quirkycooking.blogspot.com.au/2013/06/dairy-free-condensed-milk-dulce-de-leche.html), but ended up doing it a little differently.
Here's my recipe:
Coconut Condensed Milk
2 x 270ml Ayam Coconut Cream (I can't guarantee good results if you use another brand)
70g coconut syrup (you could swap out with 100g maple syrup as Jo does, or 70g coconut sugar)
Place into Thermomix bowl and cook on 100/speed 3/60 minutes. Then repeat for a further 10 minutes on speed 4 at 100. Transfer to a bowl or jar to cool. I ended up with over 300g of condensed milk.
There is a definite coconut taste, but the biscuits it was used for didn't taste of coconut. That recipe will be posted next.
Megan
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