HI! I made this in an 8x8 glass dish but the cookie really seemed thick. My daughter would like me to cut the cookie layer recipe in half and double the caramel layer. Will that have an negative affect on the glucose response? Absolutely yummy btw!
any cooking thermometer will work, including a meat thermometer. If you do not have one at all, you can use this cold water method to approximate the candy temp: https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309. Allulose will burn above 300F, so it is important not to go above that temperature.
HI! I made this in an 8x8 glass dish but the cookie really seemed thick. My daughter would like me to cut the cookie layer recipe in half and double the caramel layer. Will that have an negative affect on the glucose response? Absolutely yummy btw!
Hi Carolyn! You can absolutely cut the cookie layer in half and still get a good glucose response. Glad you liked em!
is the candy thermometer a must?? I don't have one
any cooking thermometer will work, including a meat thermometer. If you do not have one at all, you can use this cold water method to approximate the candy temp: https://www.thespruceeats.com/making-candy-without-a-candy-thermometer-520309. Allulose will burn above 300F, so it is important not to go above that temperature.