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Cooking with Splenda....suggestions??

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They say on the Splenda packages that a cup of Splenda is equal
to a cup of regular sugar. However, the last time I made apple
cake (from scratch), I used their suggested measurements, & it
tasted like it needed more sugar.

Now, my BF suggests to use double the Splenda as you would
regular sugar. Anyone else ever cooked with a sugar substitute
find this to be true? Any extra advice?

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  1. Good morning Pianochikke. I've found a wonderful product that does not have an aftertaste, as I find with Splenda. It's erythritol, a polyol product made from natural ingredients. Somewhat similar to xylitol, except it hasn't got the laxative effect and is safe for dogs (xylitol is toxic to animals).

    I don't use sucralose because of its questionable safety and its aftertaste. If you do try the erythritol, use slightly more than the sugar equivalent; it's about 80% as sweet as sugar.

    1 Reply
    1. re: olivergail

      I agree with olivergail. My wife and I made a batch of pancakes with erythritol and a batch with sugar. No joke: we could not tell which was which. We've always used Swerve Sweetener since it is a one-to-one substitute for sugar. It is a little pricey but having all the taste of sugar without any of the calories makes it worth it, at least for us.

    2. I have baked with Splenda, but only with recipes that call for it. I think that doubling up might be too much. Have you tried checking out the Splenda website?

      1. I have baked with Splenda a few times, and I find that, since it has less density, I suppose, it also has less volume as an ingredient. I made zucchini bread a few days ago. When I use regular sugar, I notice the batter is fluid and can be poured into the pan. With Splenda, the batter is more the consistency of cookie dough, so I add about two tablespoons of water. Otherwise, the ingredients would not blend well.

        In recipes where other ingredients can make up for the difference in density, I have not had a problem, and no one has complained that it lacked sweetness. But I have not tried making sweets like cookies or candy. And I'm not sure how yeast interacts with Splenda. This catalyst is vital for light, fluffy breads.

        1. I would never double splenda - I find it almost sweeter than sugar. I used it portion for portion as a substitute for sugar in a rice pudding that I cooked and it seemed to work out fine. Maybe tweak it a notch and add a little more, but not double - had you made that particular recipe previously with sugar?

          1. My father is diabetic and he bakes a lot with Splenda. First, I know there is a baking splenda, which I think is 1/2 and 1/2 sugar. I don't know for sure, but look for this product. He says it works a lot better, but if you can't find it, he puts some real sugar in. He just watches his portioning to control his blood sugar too.

            1. My best tip for Splenda: Don't cook it too long or on too high a temperature, or it'll turn bitter!