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Edwin Pawlowski
 
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"Thomas Muffaletto" > wrote in message
...
>I have never used them before and while I can have sugar
> I would much rather get my simple carbs from fruits.
> So I am willing to start experimenting with Sugar Substitutes.
> I would be very grateful on any info you can share on this subject
> for mostly baking but in other types of cooking as well.
> Thank You
> Tom


Splenda gives sweetness on the range of sugar, but, I've yet to taste
anything baked that is quite as good as the real thing. Depends on how much
you are willing to forgo in flavor. Real sugar reacts to heat and there is
more that just sweetness to the final taste.

There is anew version for baking that I've seen advertise but have not tried
it.