Does polydextrose carmelize? I want to come up with a recipe for our favorite (though we only make it a few times a year)--pecan pie. I made one with SF maple syrup and splenda and it was "okay" but not what I expect from pecan pie. I'm planning to try polyd for my next attempt but I think it needs something that will carmelize. I've considered adding some DaVinci's caramel but it still won't replace carmelizing (and it's too thin to add much).