My dentist is always scolding me for sucking candies, "It is so bad for your teeth!"
Not all sugar free or low carb candies and snacks are good nor satisfy your cravings. I had the golden opportunity to try the sugar free caramel candy from Tom & Jennys company.at the 2019 Dental Show.
Dr. Jenny with her husband developed their products that are sugar free or low carbs that taste great can try to satisfy one's cravings.
Tom & Jennys company uses natural, plant-derived sugar alcohols because they are neither sugar, nor alcohol like xylitol and maltitol.
Every piece has about one gram of xylitol that actively reduces harmful acidity and cavity-causing bacteria on your teeth. They did lots of testings on their caramels to make sure they are soft enough not to damage teeth or dental work and to melt within minutes.
Their caramels are gluten free unlike other products. None of their ingredients contains or are derived from wheat, rye, barley, or crossbreeds of those grains.
Their products have low carbs consisting of 2g net carbs per five-piece serving, that's just 2.5g per piece or around 40% lower than your average sugar caramel.
They have five flavors of caramels like classic, chocolate, ginger, spiced rum, and coffee. I tasted some of them and enjoyed them.
In her first couple of years as a dentist Dr. Jenny heard over and over from patients that all the sugar-free or low-carb candy and snack options out there tasted awful and didn't really satisfy their cravings. As someone with a serious sweet tooth herself, she could sympathize. Almost as disappointing as the taste of sugar-free candy was the fact that many of them were too acidic to be truly good for teeth and they were loaded with artificial sweeteners, flavors and colors.
They met Chef Michael Laiskonis, one of the preeminent chefs working in pastry today. Michael first rose to prominence during his eight year tenure as executive pastry chef of Le Bernardin, during which time the restaurant earned four stars from The New York Times and three Michelin stars
He was a visual arts major who discovered that the techniques and traditions he studied translated well to the discipline and creativity of pastry.
Michael was named one of America's Top Ten Pastry Chefs by Pastry Art & Design in 2002 and 2003 and was Bon Appétit's Pastry Chef of the Year in 2004. Laiskonis was a 2006 StarChefs Rising Star and a recipient of James Beard's “Outstanding Pastry Chef” award in 2007. He's a consultant for Ritz Carlton, Starbucks, and has been the Creative Director of The Institute of Culinary Education since 2012. In 2014, Laiskonis received the IACP's Culinary Professional of the Year Award.
Michael is a recipient of the James Beard Foundation Outstanding Pastry Chef award and twice named one of the "10 Best Pastry Chefs in America." Chef Laiskonis became their first mentor and helping them perfect Tom & Jenny's caramel recipes in his kitchen
Tom and Jenny co-founded a non-profit together.
More about the company and their fine products can be found at: https://tomandjennys.com.
by Mitchell Acks, Location Writer
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