Is it true that when baking you can use the same amount of Splenda in place of sugar when baking? I have heard this, but I have also heard if it is LARGE amounts of Splenda then it doesn't taste right. Please help.
2006-10-30 07:37:33 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture.
Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake:
For best results, only replace about 25% of the sugar required with SPLENDA® Granular instead of a full sugar replacement
2006-10-30 07:46:42 · answer #1 · answered by CarolinaGirl 4 · 0⤊ 0⤋
Im not sure if Splenda is okay or not. I have heard alot of bad things about it. They do however have a all natural organic sugar. Its nothing like regualr sugar, and its alot better for you then surgar and Splenda and everything. The thing is I can remember what its called lol. But Im sure if you go to a Organic Health Food Store, or even if you have a organic section in your store you can find it.
2016-05-22 12:11:18 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Splenda is a chlorine based product. Even in small quanities it can cause stomach and other health problems. I used it when it first came out and after awhile I started having diarreha and stomach pain on a daily basis. After I read up on it and found out that it was a chlorine based product I discontinued it and immediately stopped having problems.
I would not advice anyone to cook with large quanities of this product.
2006-10-30 07:42:17 · answer #3 · answered by rltouhe 6 · 0⤊ 2⤋
Tastes fine, but cookies don't brown up as well. Try blending it, volume for volume, with sugar. The cookies brown and you cut out half the sugar calories.
2006-10-30 09:45:45 · answer #4 · answered by iknowtruthismine 7 · 0⤊ 0⤋
i don't know about us packaging but in the uk our jars have a conversion table on the back. i use splenda because i was told it is the safest sweetener!! not so sure now?!!
i use it because it has no aspartame in it. oh well another not so safe to use!!
2006-10-30 09:34:29 · answer #5 · answered by tuppassister 4 · 0⤊ 0⤋
It's true and I have done it. Fresh apple pie and cookies. I've also used it in my homemade bbq sauce. You can decrease each cup by a few tablespoons if you don't want the intensity.
2006-10-30 07:48:57 · answer #6 · answered by eehco 6 · 0⤊ 0⤋
Xylitol is better, it tastes just like sugar.
2006-10-30 07:44:47 · answer #7 · answered by Anonymous · 0⤊ 2⤋
I dont know but that stuff gave me a tummy ache
2006-10-30 07:45:11 · answer #8 · answered by J 2 · 0⤊ 1⤋