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Cooking with Splenda....suggestions??

pianochikke Oct 16, 2006 12:42 PM

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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    olivergail RE: pianochikke Oct 16, 2006 12:49 PM

    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
      d
      dbshoupe RE: olivergail Jul 3, 2012 08:06 AM

      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. MMRuth RE: pianochikke Oct 16, 2006 12:50 PM

      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. t
        ThePaco RE: pianochikke Oct 26, 2006 07:16 PM

        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. c
          ClaireLiz RE: pianochikke Oct 26, 2006 08:39 PM

          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. j
            jsaimd RE: pianochikke Oct 26, 2006 09:15 PM

            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. Chowbird RE: pianochikke Jul 3, 2012 08:19 AM

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

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