This stuff is truly genius! I pretty much eat the fudge straight out of the jar. It's really thick and sticks nicely to the back of a spoon, which I then dip into some grated coconut.
I use the fruit sweet in place of sugar when baking. It's made from a blend of pear and pineapple juices. It's diabetic friendly, has less calories than sugar and is sweeter so you use less. Fruit juice concentrates are humectants and help to keep baked good fresher longer.
Use 2/3 cup of fruit sweet for every 1 cup of sugar in your recipes.
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