i dont have splenda so i want 2 know how much sugar i have 2 use if i substitute splenda in a recipe>>so help plz
2006-08-18 23:41:50 · 10 answers · asked by medo30886 1 in Food & Drink ➔ Cooking & Recipes
they say its 1 to 1. I tried splenda in my brownie recipe for my diabetic husband and it turned out horrid. the splenda actually foamed up when i added it to the other ingredients, which alarmed me. still, i continued, and it turned out as hard as a rock.
2006-08-19 02:10:14 · answer #1 · answered by bttrswt1 3 · 1⤊ 1⤋
Splenda To Sugar
2016-11-09 23:34:03 · answer #2 · answered by ? 4 · 0⤊ 0⤋
1
2016-09-13 05:45:58 · answer #3 · answered by Margarita 3 · 0⤊ 0⤋
Splenda is manufactured to act like sugar so 1 cup of splenda is equal to 1 cup of sugar. The same amount and I love it
2006-08-18 23:53:30 · answer #4 · answered by Miss Cee' 1 · 0⤊ 0⤋
I'm not 100% sure but I'm thinking it's a 1 to 1 deal with splenda and sugar....1 cup equals the same in the other...
2006-08-18 23:45:28 · answer #5 · answered by littleone101 2 · 0⤊ 0⤋
This Site Might Help You.
RE:
a cup of Splenda equals how much with the normal table sugar ?
i dont have splenda so i want 2 know how much sugar i have 2 use if i substitute splenda in a recipe>>so help plz
2015-08-08 00:34:03 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Have you tried Stevia? It's a plant that is much sweeter than sugar that you can get at most health food stores in a dried and powdered form. I actually bought a plant at Home Depot last summer. It is diabetic safe, but read up on it first. Other sweeteners will set up differently than sugar, which you probably already know, so play around with texture as you develope your recipes. Barley flour, grahm flour and wheat germ subbed in for part of the flour can give interesting flavor and textural effects. Forgive me for the unsolicted advice here: I love to cook and to make up and modify recipes. When I'm working on a recipe I have all my source materials spread out as well as a notepad where I write down every ingredient and step in detail. This way I know exactly what I've done so I can accurately adjust recipes the next time I work. I keep all the material for the recipes stapled together with my most recent notes on top so the next time everything is organized and ready to go. Baking is more of a science that some other types of cooking, so changing from sugar and butter will have a big effect on your cookies texture. Keep trying and if you come up with something really fabulous I'd love to hear about it! Some other really great cookie ingredients (don't know about diabetic safety so you'll have to check it out): Dried tart cherries from Trader Joes - sometimes I see one called Just Cherries that doesn't have any sugar, unsweetened shaved coconut also from Trader Joes, Boyajin citrus oils (be careful on qts, they're pretty concentrated) that you can get through the mail, look for their website - worth the trouble to get! Good luck!
2016-03-22 20:45:54 · answer #7 · answered by Anonymous · 0⤊ 0⤋
They say it's 1:1, but splenda is really sweet. So, I would try the same amount and taste it. You may need more to get the same sweetness as if you used splenda.
Good luck
2006-08-18 23:48:59 · answer #8 · answered by Snappy 3 · 0⤊ 0⤋
the ratio is 1 to 1 unless you use the splenda for baking then you only use half as much as you would sugar. The splenda for baking is what I use in all my baking.......can't tell the difference from pure sugar
2006-08-18 23:48:23 · answer #9 · answered by Auntiem115 6 · 0⤊ 0⤋
splenda & sugar... equal parts
2006-08-18 23:45:14 · answer #10 · answered by corwinnn 3 · 0⤊ 0⤋