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Apr 26, 2012 10:22 PM

Sugar Replacement

When baking what can I replace the sugar with?

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  1. There's a paperback book entitled 'Substituting Ingredients' written by Becky Sue Epstein and Hilary Dole Klein, 1992. Both honey and molasses are suggested as substitutions. Replace 1 cup of sugar with 3/4 cup of honey, or 1 and 1/4 cups of molasses. Reduce the other liquids in the recipe by 1/4 cup. Molasses, of course, is the result of refining sugar.

    Honey is a monosaccharide. Granulated sugar is sucrose which is a disaccharide. Honey may be easier to digest.

    1 Reply
    1. Are your interests in "sugar free" baking or just using an alternative to granulated sugar?

      4 Replies
      1. re: todao

        I am interested in sugar free baking

        1. re: Renete

          But do you still want the items to taste sweet?

          1. re: Renete

            Then you'll have to use non-sugar sweeteners of some sort. Honey, molasses, cane syrup, agave nectar, concentrated fruit juice etc are still sugars. You can CUT the sugar by using mashed bananas, applesauce etc but they're still sugar. It's just less processed. To get away from the sugars entirely, you have to go with sweeteners of some kind, eg. splenda.

            1. re: Kajikit

              I looked at your profile and realised you're from Canada. I'm sorry to say I'm not even sure you have it avalible to you . I truely hope so

        2. I have found splenda to be the best sugar free baking substitute. It really does measure cup for cup. I've found my cookes are a little more spread out, and there are other differences, too, but if you have to make this kind of substitution, I've been most pleased with Splenda. I've made freezer jam with it, too.

          1 Reply
          1. re: jeanmarieok

            I wasn't able to make cookies work out with splenda. I tried a few different recipes and they were HORRIBLE! But it works really well in fruit desserts, cheesecake etc.

          2. Truvia or Purevia. It is made from an herb called stevia. So it is not only sweet, but aclorie free and natural. Try it. You'll love it.

            8 Replies
              1. re: Renete

                Where is here? I cannot know if it is near you. I want to help you sweetie. I have heart issues at 41! Diet drinks and food for ten years only. I fear that the "fake" sugar is bad,bad,bad.

              2. re: suzigirl

                Sorry, but I have found that stevia is one of the nastiest tasting things I've ever consumed. I bought some at a friend's suggestion, tried it in my coffee one Saturday morning and couldn't get the bad taste out of my mouth all morning, even though a yoga class. Came home and tossed the whole box. I will never use it again.

                1. re: chicgail

                  I agree the powdered stevia in the packets has an aftertaste that I find very unpleasant. However, I recently tried the liquid stevia extract and like it. It's a bit expensive, but I only need to put a couple of drops in my coffee to sweeten it.

                2. re: suzigirl

                  Truvia and Stevia are both available at our local super. Are they the same thing? What's the least objectionable artificial sweetener to add to coffee or cold cereals?

                  1. re: josephnl

                    I think you mean Truvia, which I tried in coffee a few years ago and did not like. I THINK I remember that it contains some white sugar along with the stevia. Stevia is the ingredient - it comes alone, or in combination, in various brands. To me, stevia (alone or in combo) has a minty-anise aftertaste that I dislike.

                    The new kid on the block is monkfruit, with Nectresse as the major national brand. It is a little fruity-tasting, which I did not care for in coffee, but like very much in tea. I think it would be fine for cold or hot cereal. No boozy aftertaste, unlike the sweeteners (Splenda, et al) from sugar alcohols.

                    1. re: greygarious

                      Nectresse is totally sugar alcohol based. The ingredients in descending order of volume are erythritol, sugar, monk fruit extract and molasses. According to this site, Nectresse is 83% erythritol.


                    2. re: josephnl

                      Truvia is a brand name sweetener with stevia used to sweeten it.
                      Stevia is a plant that is used as a sugar free sweetener.

                      There is not a significant difference in taste between those two you mentioned. The pure liquid stevia needs only a drop or two per cup of coffee. I really dislike the taste of either and drink my coffee black and i use either maple syrup or dark brown sugar in my oatmeal.

                      Splenda and the new nectresse are calorie free options to try as well.

                  2. Depends upon what you're baking... cake, cookies, crumbles, pies... etc.

                    For the most part, Splenda is probably your best bet. I tried Stevia and did not like it at all.

                    However, real sugar has many functions, besides sweetening, in a recipe. Using a sugar substitute will produce different results. You can try juice concentrates or fruit purees, but that is just replacing table sugar for another form of sugar.

                    1 Reply
                    1. re: dave_c

                      In defense of stevia, it is natural. I prefer other sweeteners, but I had three heartattacks in February and I am no longer allowed caffine and artificial sweeteners. They did studies that say they contribute to heart issues. I ate and drank diet everything for ten years prior to this.