Made with Splenda® Stevia Sweetener
In recipes where the amount of sugar is quite high, sugar often contributes significantly to the structure and texture. So, for frosting, candy, fudge, caramel, pecan pies, angel food or pound cake, you’ll get the best results when you only replace about 25% of the sugar required with Splenda Original Granulated Sweetener instead of a full sugar replacement.
When creaming butter or margarine with Splenda Original Granulated Sweetener, your mixture will appear less smooth than it would with sugar and may separate upon the addition of eggs. This is completely normal. Just continue following the recipe instructions.
You may notice a smaller yield when substituting Splenda Original Sweetener, Granulated for sugar. In some cases, cakes and quick breads will not rise as high as their full-sugar counterparts, but they will still taste delicious!
To achieve a better rise: Switch from 9″ round cake pans to 8″ round cake pans with 2″ sides. Also, try adding ½ cup nonfat dry milk powder and ½ teaspoon of baking soda for every 1 cup of Splenda Original Granulated Sweetener.
Cookies often rely on brown sugar for their chewy, crunchy texture. To retain the texture, replace only the white granulated sugar in your cookie recipes. You can also try replacing a bit less of the total sugar or by using Splenda Sugar Blend. You may need to flatten the cookies before baking to aid with spreading. Jams, jellies, puddings and custards, when made with Splenda Original Granulated Sweetener, may be slightly thinner or soft-set. See Storage
Don’t forget—you need only half as much Splenda Sugar Blend as the amount of sugar called for in your recipe since only ½ cup is needed to replace 1 cup of regular sugar.
For cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of Splenda Original Granulated Sweetener to enhance flavour. For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavour and provide some moistness.
Splenda Original Granulated Sweetener does not contain enough carbohydrate to activate yeast, so we recommend that you add a bit of sugar or honey to your recipe to help with the rise.
In the baking process, sugar caramelizes to produce the familiar golden-brown colour of baked goods. Baked goods made with little or no sugar do not brown like recipes made with sugar. To help achieve a more golden-brown colour when baking with Splenda Original Granulated Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.
Your baked goods made with Splenda Original Granulated Sweetener may bake more quickly than those made with sugar.
Sugar acts as a preservative, helps retain moisture and keeps baked-goods fresher longer.
What type of pectin should I use when making jams and jellies with Splenda Original Granulated Sweetener?
Regular pectin needs sugar and acid to gel. When sweetening homemade jams and jellies with Splenda Original Granulated Sweetener, you must use pectin specifically manufactured for sugarless or low-sugar recipes. These are low methoxyl pectins. The Splenda Product test kitchen team recommends using Sure Jell For Less or No Sugar Needed Recipes Premium Fruit Pectin*. For more information on the product please visit http://www.kraftbrands.com/surejell. In addition, always consult a reliable resource for sugarless canning procedures.
*Sure Jell is a registered trademark of Kraft Brand Products.
With proper canning techniques, Splenda Original Granulated Sweetener can be successfully used in place of sugar. Splenda Original Granulated Sweetener is heat stable and can be used as the sweetener in canning fruits and vegetables. However, it doesn’t provide the preservative properties of sugar, so proper canning techniques are essential to avoid spoilage. Always consult a reliable resource for sugarless canning procedures.