“I'm a nutritionist and I've been experimenting with BochaSweet for some time now. Jells nicely. I've made the caramel syrup and I'd like to work with that for a while. Tried making English Toffee, but at the 300 degree crack temperature, the BochaSweet didn't turn translucent.
However, my chocolates have come out perfect. And I’ll continue making those for years.”
“My husband is a diabetic. I use BocaSweet Powdered Sugar to make him chocolate covered peanut butter candies. He loves them and they taste great! My favorite powdered sugar substitute. I recommend anyone that is trying to cut their sugar intake to use BocaSweet products. Marion F.”
