"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Brownies & Dessert Bars
Reply
 
Thread Tools Display Modes
 
Old 08-01-2005, 11:14 PM   #1
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
First experience with Splenda

I have two diabetics in the family. I've been meaning to do this for awhile now. I finally got around to it tonight. The package says that Splenda equals table sugar spoon for spoon. Well, here's the recipe I make at home:

Fudge Brownies
Yields: 16 brownies

½ c butter or margarine
2 squares unsweetened chocolate
1 c sugar
2 eggs
1 t vanilla
¾ c flour
½ c chopped walnuts or pecans

Grease an 8x8x2” baking pan. Melt the butter and chocolate. Remove from heat, stir in the sugar. Add the eggs and vanilla, beat lightly just till blended. Stir in flour and nuts. Spread batter in pan. Bake in a 350°F oven for 30 minutes. Cool. Cut into squares.


My notes as soon as I mixed the batter up, I noticed the Splenda didn't dissolve as well as sugar does. But then, I followed recipe instructions and melted the margarine and chocolate, then added the Splenda. Margarine and chocolate are fat-based, so I'm thinking that's why it didn't dissolve. Once I added the vanilla, it started dissolving right away. Of course, when I was done mixing the batter, it still wasn't the same texture as the brownie batter I'm used to making. I'll let you all know the outcome in 18 minutes.

__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-01-2005, 11:57 PM   #2
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Major FLOP!

When I pulled it out of the oven, it was deep-fried brownie crust. It doesn't taste very good, and the texture is horrid.

I checked at www.splenda.com and sure enough, it says that Splenda is best where the sugar is just for sweetening. When sugar is used for more than sweetening, like moisture retention, texture, etc., Splenda may not be the best choice.

I'm going to chalk this one up to experience, for what NOT to use Splenda for. However, I'm thinking I may use some for some apple topping, and make some funnel cakes
__________________

__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-01-2005, 11:59 PM   #3
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
I also tried to make brownies with Splenda. Yuck!! I did not like the taste and the texture was horrible. I also chalked mine up to experience. I would rather deal with making the brownies with regular sugar and freezing them and just have a brownie here and there.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 08-02-2005, 01:36 AM   #4
Head Chef
 
Chopstix's Avatar
 
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
Allen, I used Splenda in my Brunn Butter Cake a while back and for the first time it was a major horrid flop! I wasn't sure if it was the Splenda or my new electric oven. I haven't done it again after that traumatic experience. But after your post I'm convinced the culprit was the Splenda.
__________________
'Never eat more than you can lift.' - Miss Piggy
Chopstix is offline   Reply With Quote
Old 08-02-2005, 02:34 AM   #5
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
I haven't tried it for baking yet, but you might find some recipes that work at their website. I think it is just www.splenda.com. They have some recipes that they have tested. I do know that if you use it for drinks, such as Kool-Aid, use less than it calls for. Instead of a cup, I use a rounded half cup and it works fine.

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 08-02-2005, 02:42 AM   #6
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Ok boys and girls, I'm here to help you out. I've been using Splenda for a few years now and have considerable experience with the stuff. It is great for cakes, quickbreads, a sprinkled sweetener such as you'd put over doughnuts, for use in sauces, hot cocoa, home made ice-cream, for sweetening dairy products, as in making a pudding, etc.

It is worthless where sugar provides body and/or texture. You can't make syrup with it, it doesn't turn into caramel, it won't add volume to a sponge cake. You can't melt it, add milk, and dip apples in it either. It's not a great substitute for sugar in jams and jellies, at least not without adding extra pectin or gums to replace sugar's texture. I also wouldn't use Splenda to make a glaze, or in icings or frostings.

Splenda is a sweetening product only. And as such, it works quite well. But where the body and texture of sugar is required, the only substitutes that are available fall under the sugar alcohol category. The problem with sugar alcohols is that if you eat much of them, you will be running to the bathroom much more fequently than you would like. They have a fairly strong laxative effect.

Seeeeeeya; Goodweed of the North

Hope this helps in the cooking dept.
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-02-2005, 10:51 PM   #7
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Quote:
Originally Posted by Goodweed of the North
It is worthless where sugar provides body and/or texture. You can't make syrup with it, it doesn't turn into caramel, it won't add volume to a sponge cake. You can't melt it, add milk, and dip apples in it either.
I take it this means any Fudge will have to be made the old-fashioned way?
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 08-02-2005, 11:23 PM   #8
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
allen,
I have diabetes, and spent a fortune on cookbooks for diabetics...Waste of time and money in my eyes, the recipes were horrid, so I learned to weigh and measure, and I eat what everyone else does just less of some things and more of others...It is well worth the effort. Then I discovered that hey sugar is a CARB!!! So, I do carb trade off which works for me, I have real sugar, no sweetners just by exchanging carbs..I do have the advantage of a med that forces my body to use the insulin that I make and that helps so much. But, diabetics need not give up any of their favorite foods, you just learn to juggle thing around..The diabetic hbaic test wants us at a 6, I come in at 4-1/2 to 5 everytime...My daily blood glucose readings are always in the normal range and that makes it easy to stick with testing and eating right..I didn't mean to but in, but, you can make that fudge and they can have a piece, not a huge piece, but a normal sized piece, IF they cut way down on carbs at dinner and then test then have that treat.
kadesma
I would find a good endo and discuss the carb options, but I can tell you it works for me.
__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 08-08-2005, 08:52 AM   #9
Assistant Cook
 
Join Date: Jul 2005
Location: Austin, TX
Posts: 7
I've noticed that Splenda leaves less of an aftertaste if you use it in desserts with lemon or citrus. I guess the citrus masks the Splenda's tartness or something.
__________________
Cookie Monster is offline   Reply With Quote
Old 08-08-2005, 11:27 AM   #10
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Was this regular Splenda or the Splenda for baking? However, I think the Splenda for baking contains sugar.
__________________

__________________
Raine is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:16 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.