Category: Grub Garage
SPLENDA can be used almost anywhere you use sugar in cooking and baking. However, its baking properties are different from sugar.
REPLACING SUGAR FOR SWEETNESS SPLENDA works best in recipes where sugar is used primarily to sweeten, such as:
List of 2 items
• Pie fillings, cheesecakes,
sweet sauces, marinades
and glazes.
• Also in quick breads, muffins,
and cookies.
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REPLACING SUGAR WHEN SUGAR DOES MORE THAN SWEETEN
In some recipes, sugar and other caloric sweeteners, such as honey, brown sugar, molasses and maple syrup provide sweetness and may provide other important
characteristics, such as:
List of 4 items
• Structure,
texture
and
volume
• Caramelization and
browning
• Moisture retention
and tenderness in baked goods
• Preservation,
keeping baked goods fresh for a longer time
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In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture.
• Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake:
For best results only replace about 25% of the sugar required by creating a blend of sugar and
SPLENDA instead of a full sugar replacement.
You may notice a smaller yield when substituting SPLENDA 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 pans to 8" round pans with 2" sides. Also, try adding 1/2 cup nonfat dry milk
powder and 1/2 teaspoon of baking soda for every 1 cup of SPLENDA® Granular.
When creaming butter or margarine with SPLENDA, your mixture will appear less
smooth than with sugar, and may separate upon the addition of eggs. This is normal.
• Cookies:
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 may need to flatten the cookies before
baking to aid spreading.
• Jams, jellies, puddings and custards:
When made with SPLENDA, these may be slightly thinner or soft-set.
See Storage.
• Cookies, Puddings and Custards:
To enhance flavor, add an additional teaspoon of vanilla extract per 1 cup of SPLENDA.
• Quick breads and muffins:
Adding one or two tablespoons of honey or molasses will boost flavor and provide some moistness.
SPLENDA will not activate yeast.
Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining
sugar with SPLENDA.
In the baking process, sugar caramelizes to produce the familiar golden brown color 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 color when baking with SPLENDA, lightly spray the batter or dough with cooking spray just before placing in
the oven.
Your baked goods made with Splenda may bake more quickly than those made with sugar.
• Cakes:
Check 7-10 minutes before the original recipe's expected bake time.
• Cookies, brownies and quick breads:
Check 3-5 minutes before the original recipe’s expected bake time.
Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer.
• Baked Goods:
All fresh baked good are best eaten within 24 hours. If you wish to keep your baked goods made with SPLENDA longer, wrap well and freeze.
• Canning jams, jellies and fruits:
Even though SPLENDA is made from sugar, it does not act like sugar in every cooking and baking application. With proper canning techniques, SPLENDA can be used to make great-tasting, low-sugar recipes. SPLENDA is heat stable and can be used as a sweetener in canning and in making
jams and jellies. However, it does not provide preservative properties so proper canning techniques are essential. Please consult a canning book for
instructions on sugarless canning.
Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDAmust use specially modified pectins to ensure proper set and preservation.
Sufficient acidity may also be needed to ensure preservative effects. Use tested recipes to ensure that there is enough acid. Sugarless canning experts
recommend a final pH of less than 4.6.