Splenda for baking??

[fkj2]

Does anyone use it? What are your impressions? I know it's expensive but could its benefits offset the cost?

 

[SDSorority]

Does anyone use it? What are your impressions? I know it's expensive but could its benefits offset the cost?

I use honey as a sweetener. No artificial chemicals going in my body!

 

[jlm]

I have used it-didn't notice a difference. I also tend to use other things in place of sugar-honey, apple sauce, banana-you can also buy liquid sugar substitute that is all natural at health food locations....
Jen

 

[fkj2]

I have used it-didn't notice a difference. I also tend to use other things in place of sugar-honey, apple sauce, banana-you can also buy liquid sugar substitute that is all natural at health food locations....
Jen

How do you convert the honey, apple sauce, etc. amounts in recipes? How much honey = a cup of sugar?

 

[PinkRhombus]

Walmart has a generic version that is much cheaper. Or you can get a giant bag of Splenda at Sam's for a decent price.

The odd thing about it is that...say you want to sweeten a pitcher of iced tea. You pour it in...it fizzes.

I've gone to using Truvia or something similar.

 

[SDSorority]

How do you convert the honey, apple sauce, etc. amounts in recipes? How much honey = a cup of sugar?

I generally don't use as much- 1/2 to 3/4 of the amount listed. (so, 1 cup would be 1/2 to 3/4 of a cup, depending on how sweet you like your baked goods).

 

[blanq]

Does anyone use it? What are your impressions? I know it's expensive but could its benefits offset the cost?

I do use Splenda for baking. I personally can tell the difference between baked goods made with sugar and those made with Splenda. It is just a subtle taste difference, and others may not be as senstive to it as I am. It is a one-to-one ratio when substituting Spenda for sugar (i.e., 1 C Spenda for 1 C sugar). It is expensive, and if you do a lot of baking, you will notice it. I have come to a compromise that works for me. I use 1/2 Splenda and 1/2 sugar in my baking recipes. I get only 1/2 of the health benefits, but I prefer the taste of doing it this way.

 

[fkj2]

I do use Splenda for baking. I personally can tell the difference between baked goods made with sugar and those made with Splenda. It is just a subtle taste difference, and others may not be as senstive to it as I am. It is a one-to-one ratio when substituting Spenda for sugar (i.e., 1 C Spenda for 1 C sugar). It is expensive, and if you do a lot of baking, you will notice it. I have come to a compromise that works for me. I use 1/2 Splenda and 1/2 sugar in my baking recipes. I get only 1/2 of the health benefits, but I prefer the taste of doing it this way.

Okay, that sounds like it would work. I was concerned baked goods wouldn't taste the same. I'll try that.

Thanks to everyone for their suggestions.

 

[jlm]

How do you convert the honey, apple sauce, etc. amounts in recipes? How much honey = a cup of sugar?

experimenting! I have a brownie recipe that I use 1 cup of applesauce in place of 1/2 cup of sugar.

Honey I tend to use in smoothies.
The banana I have used in yellow cake mix~

 

[3boymthr]

I use honey as a sweetener. No artificial chemicals going in my body!

I use Splenda for baking every so often as my father is diabetic so this is one way to cut the sugar for him. Can't substitute honey for sugar in this instance.

Despite the measure for measure thing, I've found that the volume on certain recipes is still off. Something must happen to the splenda when blended with certain liquids that it doesn't hold as much mass. Be careful if you have to blend with another ingredient to make sure you don't end up with mis-matched recipe; i.e., my mom has a bar recipe that calls for cake batter over a fruit filling on the bottom - we have to use slightly less fruit filling or else the ratio to cake and filling is off.

 

[xipetotec]

what about with yeast though?

Making cookies and brownies is fine. But I can't imagine yeast "eats" splenda? So anything that needs any kind of levening must need sugar for sure right?

( Though, if there was any sweetener that would make me think it's possible, it would be splenda since it is itself modified sugar )

 

[dyna]

With the exception of candy an possibly yeast recipes you can cut the amount of sugar in half most of the time without effecting taste or texture much at all...

As far as using applesauce to sweeten with it can also be used to replace fat too so might kill 2 birds with 1 stone.

 

[semo233]

I have found that using Splenda is successful depending upon what you are baking. If you want something to crisp at all, then Splenda won't work. Cookies tend to be very soft. Therefore, a cake would probably be fine, but anything that needs to crisp would not have the same texture.

 

[ssawka]

I used to use Splenda in homemade margarita mix, but you have to be careful. Splenda has a laxative effect for some people.

 

[mum4jenn]

I have used it in making Cheesecake and it is wonderful

 

[MarilIncredible]

I use it in the biscotti I make for my dad, who is diabetic. Since they are twice baked, the cookies still get pretty crisp.

 

[semo233]

I use it in the biscotti I make for my dad, who is diabetic. Since they are twice baked, the cookies still get pretty crisp.

OK, this may be an exception because biscotti are basically dried out so that they soak up whatever drink you dunk them into. My bad.

 

[SGMCO]

Have you tried Stevia? it is all natural and not geneticly modified.
Also Agave Necture is all natural and does not effect blood sugars.
Anything that has been geneticly modified cannot be good for you.

 

[Evi]

I've used splenda for baking some pretty complicated recipe and haven't noticed any effect on texture or flavor. As for health I'm not sure though I use splenda I'll be honest I think alot of artificial sweeteners are probably bad for us in the long run. Other things you can sub in some recipes for oil especially in pound or denser cakes/breads are pudding, apple sauce and some other fruits and juices. For sweetener options try stevia, agave nectar, honey, dates, maple syrup etc I just found this link it looks interesting

http://www.thenourishinggourmet.com/2008/12/guide-to-natural-sweeteners_08.html

I do try to avoid refined sugar unless I'm using it for some specific baking but honestly I should probably put in the effort to learn to convert those recipes for something better. Though I only use wheat flour now and will not buy bleached flour anymore.

 

[luvdisney00]

Splenda or any artificial sweetener is better when mixed with something else. Mixing it with stevia or sugar gets rid of that "sweetener" taste. Splenda alone can taste "weird" especially mixed with chocolate (it gets bitter). I mix splenda with truvia or xylitol for a better taste.