I just wanted to relay my experiences with Splenda and cooking/baking. My mother uses it all the time for her cookies and cakes. It serves her well. She uses white and brown splenda.
I also use splenda for cooking. I use it in almost everything and anything I can think of. I have been a diet soda drinker for many years, so I am used to the "diet" aftertaste in Equal and such. Prior to finding Splenda I did use Equal in everything I now use Splenda for. I don't even notice any difference. I use it in biscuit and roll
recipes. BBQ, spaghetti sauces, pizza sauces, frosting recipes, bread recipes. I use it when I boil sweetcorn by adding two to three packages to the boiling water to add some sweetness to the taste. I also use it in syrup for sweet potatoes, potato salad, chicken salad. I'd love to hear what you all use it for.
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