Because it will have the oleic munchies
I've read that a good substitute is canola oil. Not sure if that's true because haven't researched it much. I have used canola, though, in small amounts (~5%) in the past and it seemed fine. Maybe the bar was a little softer but you can probably add some coconut, palm, or cocoa butter to counter that.
i happen to like canola and use it often. it's a slow tracing oil and good for swirling. it's also quite conditioning me thinks. a few months back, i accidentally poured too much canola in a recipe (long story, i thought it was palm oil), so that batch ended up with double canola (almost 40%). this was around 3 months ago, no DOS till now. actually, canola has yet to give me DOS, but soybean did.
I used 16oz of Crisco once, and it produced the bar that my friends and family rave about most.
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