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Splenda--have you baked with it?

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I find it hard to believe that anything baked with Splenda, or even a sugar/Splenda blend, can be as good as baking with only sugar. But they're really pushing it, ad-wise, as a sugar substitute in baking. Has anyone tried it? With success?

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  1. My worries are bigger then the baking ability:

    http://www.holisticmed.com/splenda/

    http://www.mercola.com/2004/mar/31/sp...

    There's plenty more where these came from, too.

    1. If you go to http://www.sfgate.com, their test kitchen did some baking w/ Spenda, sugar, and a blend. I have to leave now so I don't have time to find it for you.

      They said the spenda didn't produce even baking and it was not as lofty and not as brown.

      Link: http://www.sfgate.com

      1. I bought the blend for baking (1/2 splenda 1/2 sugar), and the flavor, to me, is the same as sugar. Nobody eating it has noticed the difference either. Take note: you use half of the blend as you would sugar.