Try this Dietetic Candy Cups recipe, or contribute your own.
In the top of a double boiler, melt milkcote over hot, not boiling water. Paint sides and bottoms of candy cups or small baking cups with melted coating, using a good quality 1-inch brush. Freeze until firm. Remove from freezer and fill to within 1/16-inch from the top with dietetic jellies, peanut butter filling, nut meats, raisins, or any filling a diabetic may eat. Add milkcote to cover top and seal edges. Chill again until top is firm. Store candies in their paper cups. Source: Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 From: Jeffrey Dean Date: 11-18-93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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