I made my first cake with fondant less than a year ago and even made my own marshmallow fondant. Pretty brave I guess, considering it was my son's wedding cake! Didn't even have a chance to try making fondant before actually making the cake. UGH! Pretty crazy when I think back on it. But I did...
We're good. To us using Splenda is a healthy alternative to sugar when you don't have alot of time or money to go the alternate routes. Without looking at the forums very closely, I wasn't sure if this was more of a venue for the more experienced chefs/cooks. Hence the reason I made my user name...
I've seen all the replies and I'm still confused. I want to use Splenda to make coffee flavorings. I supposed it doesn't matter if its thick or not, but I do want it add sweetness at the same time as flavoring, but not be so sweet its unusable. Any suggestions? For example: I want to make...