On Line Cookbook
Diabetic Butter Rum Candy
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Diabetic Sweet Tooth Cookbook by Mary Jane Finsand

Serves/Makes:20 patties

  • 5 cups (1175 ml) unsweetened puffed rice
  • 3 tbsp (45 ml). granulated fructose
  • 2 egg whites
  • 2 tsp (10 ml). butter rum flavoring
  • 1 tsp (5 ml). vanilla
  • Pour puffed rice into a blender and process to a powder.
  • Pour into a bowl.
  • Add remaining ingredients.
  • Mix with a wood or plastic spoon until completely blended.
  • Form sticky mixture into 20 patties.
  • Place on an ungreased cookie sheet.
  • Bake at 300 degrees (150 C.) for 20 minutes or until surface feels dry.
Exchange, 1 candy: 1/5 bread Calories, 1 candy: 23 Carbohydrates, 1 candy: 3 g

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity
Email This To A Friend
Do you know someone who would like this recipe?
Fill in this form, then click 'Send Recipe'. The cookbook will email it to them.
Please be exact when entering the email addresses; otherwise, the recipe will get lost in cyberspace.

Mail to:
Your email:
Your name:

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

Send comments to our email. For more information, check our About the Cookbook page.