Hi,

I came across a sugarless brown sugar recipe using Splenda and sugarless
maple syrup. Has anyone tried this as a substitute for brown sugar?
What do you think?

(one cup Splenda mixed with 1/4 cup sugarless maple syrup.)

TIA
--
Chainyanker

The Guy wrote:
> Hi,
>
> I came across a sugarless brown sugar recipe using Splenda and sugarless
> maple syrup. Has anyone tried this as a substitute for brown sugar?
> What do you think?
>
> (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>
> TIA
> --
> Chainyanker


I've used it. I thought it tasted ok at first, but then I used too
much once & it tasted horrid.

One time on Usenet, Dave Smith > said:
> The Guy wrote:
>
> > I came across a sugarless brown sugar recipe using Splenda and sugarless
> > maple syrup. Has anyone tried this as a substitute for brown sugar?
> > What do you think?
> >
> > (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>
> My mother often bakes with Splenda brown as a substitue for crown sugar and
> I would not have known if she had not told me.

Okay, this isn't brown sugar, but I tried replacing white sugar
with Splenda to make brownies and they were hideous. The texture
was off and they had a terrible aftertaste. And I normally *like*
Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
be leery of trying what the OP is asking about, unless brown
Spenda is significantly different from and better than the white.

As for sugarless maple syrup -- I've tried one brand, SpringTree,
which claims to have real maple flavoring (along with artificial).
It's not too bad...

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

One time on Usenet, Dave Smith > said:
> Little Malice wrote:
One time on Usenet, Dave Smith > said:

> > > My mother often bakes with Splenda brown as a substitue for brown sugar
> > > and I would not have known if she had not told me.
> >
> > Okay, this isn't brown sugar, but I tried replacing white sugar
> > with Splenda to make brownies and they were hideous. The texture
> > was off and they had a terrible aftertaste. And I normally *like*
> > Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
> > be leery of trying what the OP is asking about, unless brown
> > Spenda is significantly different from and better than the white.
> >
>
> I have never used it myself. I am not a fan of artificial sweeteners but the
> stuff my mother used it for, apple pies and apple crisp, it worked fine. I
> can see where it might nt work with brownies because the sugar is a major factor
> in the texture.

Heh, good point -- I think I took their claim that you could bake with
it a little too seriously.

> > As for sugarless maple syrup -- I've tried one brand, SpringTree,
> > which claims to have real maple flavoring (along with artificial).
> > It's not too bad...
>
> I was raised on Old Tyme Maple (flavoured) syrup and preferred it to real
> maple syrup. My wife will not allow anything but real maple syrup in the house. I
> was converted to the real thing.

I definitely prefer real maple syrup, but given the dearth of sugar
maples around here, the stuff is quite pricey. That, and I don't
really eat a lot of pancakes or waffles anyway. And I'm one of those
weirdos who doesn't like maple syrup on her bacon or sausage... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

The Guy wrote:

> I came across a sugarless brown sugar recipe using Splenda and sugarless
> maple syrup. Has anyone tried this as a substitute for brown sugar?
> What do you think?
>
> (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)

My mother often bakes with Splenda brown as a substitue for crown sugar and
I would not have known if she had not told me.

Little Malice wrote:

> > My mother often bakes with Splenda brown as a substitue for brown sugar and
> > I would not have known if she had not told me.
>
> Okay, this isn't brown sugar, but I tried replacing white sugar
> with Splenda to make brownies and they were hideous. The texture
> was off and they had a terrible aftertaste. And I normally *like*
> Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
> be leery of trying what the OP is asking about, unless brown
> Spenda is significantly different from and better than the white.
>

I have never used it myself. I am not a fan of artificial sweeteners but the
stuff my mother used it for, apple pies and apple crisp, it worked fine. I can
see where it might nt work with brownies because the sugar is a major factor in
the texture.

> As for sugarless maple syrup -- I've tried one brand, SpringTree,
> which claims to have real maple flavoring (along with artificial).
> It's not too bad...

I was raised on Old Tyme Maple (flavoured) syrup and preferred it to real maple
syrup. My wife will not allow anything but real maple syrup in the house. I was
converted to the real thing.

The Guy wrote:
> Hi,
>
> I came across a sugarless brown sugar recipe using Splenda and sugarless
> maple syrup. Has anyone tried this as a substitute for brown sugar?
> What do you think?

How about inventing a foodless brown food substitute for food? Oh, we
already have that. We call it SH.... oops gotta go, my fried apples
is ready.

The Guy wrote:
> Hi,
>
> I came across a sugarless brown sugar recipe using Splenda and sugarless
> maple syrup. Has anyone tried this as a substitute for brown sugar?
> What do you think?
>
> (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)

Splenda sells a brown sugar-Splenda concoction already. You use it like
brown sugar, but using only half the quantity the recipe calls for.

"The Guy" > wrote in message
...
> Hi,
>
> I came across a sugarless brown sugar recipe using Splenda and sugarless
> maple syrup. Has anyone tried this as a substitute for brown sugar?
> What do you think?
>
> (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>
> TIA
> --
> Chainyanker


No, but I do use Splenda brown sugar, and it works great.

kimberly
>

"Little Malice" > wrote in message
...
> One time on Usenet, Dave Smith > said:
>> The Guy wrote:
>>
>> > I came across a sugarless brown sugar recipe using Splenda and sugarless
>> > maple syrup. Has anyone tried this as a substitute for brown sugar?
>> > What do you think?
>> >
>> > (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>>
>> My mother often bakes with Splenda brown as a substitue for crown sugar and
>> I would not have known if she had not told me.
>
> Okay, this isn't brown sugar, but I tried replacing white sugar
> with Splenda to make brownies and they were hideous. The texture
> was off and they had a terrible aftertaste. And I normally *like*
> Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
> be leery of trying what the OP is asking about, unless brown
> Spenda is significantly different from and better than the white.
>
> As for sugarless maple syrup -- I've tried one brand, SpringTree,
> which claims to have real maple flavoring (along with artificial).
> It's not too bad...
>

I use the Splenda brown sugar in my cookies and it works perfectly. I've posted the
cookie method (since it's not really a recipe, per se) before. Oats ground to near
flour texture, Smart Balance instead of butter, Splenda brown Sugar, real vanilla,
and good chocolate chips. Craisins, nuts, whatever you like. A little regular flour.

kimberly

Goomba38 wrote:
>
> The Guy wrote:
> > Hi,
> >
> > I came across a sugarless brown sugar recipe using Splenda and sugarless
> > maple syrup. Has anyone tried this as a substitute for brown sugar?
> > What do you think?
> >
> > (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>
> Splenda sells a brown sugar-Splenda concoction already. You use it like
> brown sugar, but using only half the quantity the recipe calls for.

That's the ticket. I always cut down on the quantity instead of
measuring it like real sugar.....Sharon

biig wrote:

> That's the ticket. I always cut down on the quantity instead of
> measuring it like real sugar.....Sharon

Splenda "brown sugar" tells you to use half as much right on the
package, unlike the "white" sugar which you measure cup for cup. But be
aware that the "brown sugar" does contain some real sugar, so if one is
diabetic they need to be careful.

Little Malice wrote:
>
> Okay, this isn't brown sugar, but I tried replacing white sugar
> with Splenda to make brownies and they were hideous. The texture
> was off and they had a terrible aftertaste.

I am a Splends "taster". I can't stand the stuff - tastes like
chemicals to me.

-L.

Little Malice wrote:
>
> Okay, this isn't brown sugar, but I tried replacing white sugar
> with Splenda to make brownies and they were hideous. The texture
> was off and they had a terrible aftertaste.

I am a Splenda "taster". I can't stand the stuff - tastes like
chemicals to me.

-L.

Little Malice wrote:

>
> > stuff my mother used it for, apple pies and apple crisp, it worked fine. I
> > can see where it might nt work with brownies because the sugar is a major factor
> > in the texture.
>
> Heh, good point -- I think I took their claim that you could bake with
> it a little too seriously.
>

I am making an assumption. I don't use the stuff myself because I have an aversion to
artificial sweeteners. The things I have had at my mothers were things where it was
more of a sweetener than a texture factor.

>
> > > As for sugarless maple syrup -- I've tried one brand, SpringTree,
> > > which claims to have real maple flavoring (along with artificial).
> > > It's not too bad...
> >
> > I was raised on Old Tyme Maple (flavoured) syrup and preferred it to real
> > maple syrup. My wife will not allow anything but real maple syrup in the house. I
> > was converted to the real thing.
>
> I definitely prefer real maple syrup, but given the dearth of sugar
> maples around here, the stuff is quite pricey. That, and I don't
> really eat a lot of pancakes or waffles anyway. And I'm one of those
> weirdos who doesn't like maple syrup on her bacon or sausage... ;-)

I am lucky. I live in an area with lots of sugar maples an there are several maple
farms in the area. One of them being between my house and the stables where I ride. It
is still expensive in small quantities but is much cheaper per unit in larger
quantities. I c an get a litre of it for $16, and that lasts me about 6 months, I
agree about the bacon and sausage. It is even worse with eggs . Pancakes and waffles
should be served on their own plate.

ABSOLUTELY LOVE splenda!

On Tue, 03 Oct 2006 18:55:52 GMT, unge (Little
Malice) wrote:

>One time on Usenet, Dave Smith > said:
>> The Guy wrote:
>>
>> > I came across a sugarless brown sugar recipe using Splenda and sugarless
>> > maple syrup. Has anyone tried this as a substitute for brown sugar?
>> > What do you think?
>> >
>> > (one cup Splenda mixed with 1/4 cup sugarless maple syrup.)
>>
>> My mother often bakes with Splenda brown as a substitue for crown sugar and
>> I would not have known if she had not told me.
>
>Okay, this isn't brown sugar, but I tried replacing white sugar
>with Splenda to make brownies and they were hideous. The texture
>was off and they had a terrible aftertaste. And I normally *like*
>Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
>be leery of trying what the OP is asking about, unless brown
>Spenda is significantly different from and better than the white.
>
>As for sugarless maple syrup -- I've tried one brand, SpringTree,
>which claims to have real maple flavoring (along with artificial).
>It's not too bad...
One thing I know for a fact is that Splenda does not carmelise like
sugar, so if the sugar is intended for carmelisation then Splenda is
not a good substitute. Sometimes sugar is meant to help yeast, I am
not sure if Splenda works there. Of course you could experiment
and put some yest in sugar water and some in Splenda water and see
if they react differently.

As a substitute for sugar as asweetner though it should be fine.
--------------------------------------------------
Thaddeus L. Olczyk, PhD
Think twice, code once.