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Kara
Now Zagat Rated!
Member since 3/07 13217 total posts
Name:
They call me "Tater Salad"
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Does anyone bake with sugar substitutes?
If so, what product do you use, what do you make, and how does the taste compare to the "real" thing? Do you replace all the sugar or just a portion?
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Posted 12/4/07 2:34 PM  |
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Lisa
I'm a PANK!!!
Member since 5/05 22334 total posts
Name:
Professional Aunts No Kids
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Re: Does anyone bake with sugar substitutes?
I use Splendar and Splendar Brown Sugar blend in pies. I do not notice a difference in taste. The package says to use 1/2 the amt of what you would use for sugar
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| Posted 12/4/07 2:52 PM |
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Kara
Now Zagat Rated!
Member since 3/07 13217 total posts
Name:
They call me "Tater Salad"
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Re: Does anyone bake with sugar substitutes?
Thanks!
Do you think you could do the same for cookies or no?
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| Posted 12/4/07 4:26 PM |
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Holly
Prayers to those who need them
Member since 5/05 6631 total posts
Name:
Holly
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Re: Does anyone bake with sugar substitutes?
my friend has made peanut butter kiss cookies with splenda and you would never know the difference
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| Posted 12/4/07 7:25 PM |
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Re: Does anyone bake with sugar substitutes?
technical question:
are those products physically granular? in other words, can you cream butter with them and have it turn out the proper texture?
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| Posted 12/4/07 8:06 PM |
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jax1023
LIF Adult
Member since 3/07 1165 total posts
Name:
Jackie
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Re: Does anyone bake with sugar substitutes?
If you use all sugar substitute, they won;t brown. The chemical browning reaction needs real sugar for the maillard reduction reaction to occur (darn that nutrition degree being drilled into my brain). Everything will still be fine to eat, but look pale, like its undercooked.
Most of the commerical mixes (like the premade splenda/sugar mix) are 50/50. Those are probably your best bet.
As far as creaming, I think the texture would be off on a sugar sub only blend. But it should be ok with the mixes.
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| Posted 12/4/07 8:18 PM |
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Kara
Now Zagat Rated!
Member since 3/07 13217 total posts
Name:
They call me "Tater Salad"
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Re: Does anyone bake with sugar substitutes?
So do you think half sugar substitute and half real sugar would work for cookies and they'd still brown? 
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| Posted 12/5/07 11:14 AM |
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mycrayon1
LIF Toddler
Member since 10/07 438 total posts
Name:
Carolyn
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Re: Does anyone bake with sugar substitutes?
I don't but my MIL uses Splenda and you can't tell the difference in anything!
HTH
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| Posted 12/5/07 4:52 PM |
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jax1023
LIF Adult
Member since 3/07 1165 total posts
Name:
Jackie
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Re: Does anyone bake with sugar substitutes?
50/50 should work, but you have to make sure the splenda package says it measures cup for cup with sugar. Artificial sweetners are several hundred to thousands of time sweeter than sugar, so they measure differently.
Your best bet- buy the premade Splenda baking mix.
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| Posted 12/5/07 6:03 PM |
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klingklang77
kraftwerk!
Member since 7/06 11487 total posts
Name:
Völlig losgelöst
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Re: Does anyone bake with sugar substitutes?
No- I don't trust sugar substitutes.Not enough research on them yet IMO.
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| Posted 12/6/07 10:03 AM |
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MarlyG
LIF Infant
Member since 10/07 286 total posts
Name:
Marlene
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Re: Does anyone bake with sugar substitutes?
Posted by Lisa
I use Splendar and Splendar Brown Sugar blend in pies. I do not notice a difference in taste. The package says to use 1/2 the amt of what you would use for sugar
Same here.
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| Posted 12/7/07 8:02 PM |
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