Edwin Pawlowski wrote:

> "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.

The new "version" is just a mix of Splenda & regular sugar. And it's expensive.
Some people like my DH can taste an aftertaste in Splenda. I don't notice this
unless using a lot, like 3 packets in a cup of coffee f'instance. It's my
choice of all time for faux sweeteners. Works nice in pickles too.
Edrena