Erik
Sous Chef
I'm really into making simple syrups for cocktails, martinis, sodas. Anyone ever use Splenda in place of Sugar??? How did it turn out???
jennyema said:Audeo, re: splenda
If it can be subbed measure for measure, then why is the box in the supermarket about 1/10th the weight of sugar????
Audeo said:The answer to your question is that Splenda comes in two (actually three) forms. The first is the powdered stuff found in the packets that dissolves more easily in coffee, ect. The second form -- that which can be substituted measure for measure -- is the GRANULATED form that was developed more for cooking.
scott123 said:Splenda doesn't work in recipes that require bulk. You can make a sweet syrup with it just by dissolving it in water (heat isn't necessary), but the syrup will never get thick. If you do add enough splenda to get a thick syrup, it will be too sweet to consume.