Tips for cooking and baking with Splenda®

Splenda® Granulated can be used almost anywhere you use sugar in cooking and baking. However, its baking properties are different from sugar, and that can affect structure, cramelization and browning, moisture and tenderness, and preservation of baked goods. Here's how you can replace sugar in your recipes when sugar does more than just sweeten.

Confections
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^® Granulated instead of a full sugar replacement.

Volume/Height
You may notice a smaller yield when substituting SPLENDA^® Granulated 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^® Granulated.

Creaming
When creaming butter or margarine with SPLENDA^® Granulated, your mixture will appear less smooth than with sugar, and may separate upon the addition of eggs. This is normal.

Texture
• 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^® Granulated, these may be slightly thinner or soft-set. (See Storage)

Flavour
Cookies, Puddings and Custards:
To enhance flavour, add an additional teaspoon of vanilla extract per 1 cup of SPLENDA^® Granulated.

•Quick breads and muffins:
Adding one or two tablespoons of honey or molasses will boost flavour and provide some moistness.

Yeast Activation
SPLENDA^® Granulated will not activate yeast.

Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA^® Granulated.

Browning
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^® Granulated, lightly spray the batter or dough with cooking spray just before placing in the oven.

Bake Time
Your baked goods made with SPLENDA^® may bake more quickly than those made with sugar.

• Cakes:
Check 7-10 minutes before the bake time suggested by the original recipe.  

• Cookies, brownies and quick breads:
Check 3-5 minutes before the bake time suggested by the original recipe.

Storage
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^® Granulated longer, wrap well and freeze.

• Canning jams, jellies and fruits:
SPLENDA^® Granulated does not provide preservative properties. It is heat stable and can be used as a sweetener in canning. Please consult a canning book for instructions on sugarless canning.