Baking with fake sugars - Tilted Forum Project Discussion Community

jenjen · 10-19-2004, 11:20 PM

I know of three "fake" sugars...

nutrasweet
saccharin
and the new Splenda

What are your experiences baking with each? I just started using Splenda, and it seems to taste better than either of the others. It's pretty close to real sugar if you ask me. Have you heard anything bad about it yet?

pinkie · 10-20-2004, 06:55 AM

Use Splenda!

maleficent · 10-20-2004, 07:34 AM

Baking with sweet and low generally doesn't work - because not only is the measuring difficult, often times in baking it's volume you need. Same with nutrasweet

Splenda, while I can't stand the stuff, is the most like regular sugar, and gives you the volume you need as well as the sweetness for recipes. It acts just like normal sugar.

TheBeermaster · 10-23-2004, 05:43 PM

Make sure you use your fake tastebuds as well

KinkyKiwi · 10-24-2004, 05:06 PM

i don't think i could ever handle cooking/baking with faux sugar...somehow i doubt it could taste the same...but randomly curious about being healthy...can yoou melt splenda into caramel?

jenjen · 10-25-2004, 08:04 AM

I never tried melting it...but now I will just to see (hope it doesn't melt into something dangerous!). Malefiscent, why do you say you can't stand Splenda?

la petite moi · 10-25-2004, 10:38 AM

What about Equal guys?!

maleficent · 10-25-2004, 10:58 AM

The problem with equal is that if a recipe calls for 1/2 cup of sugar, a 1/2 cup of equal would make the item too sweet. It also doesn't really melt, it disolves. Splenda I think has the consistency of sugar, so a 1/2 cup of sugar is a 1/2 cup of splenda.

I personally don't like Splenda, because it gives me a headache, and has a strange aftertaste. Equal has an aftertaste too, but I'm kinda used to it - -but would never use it for baking.

jenjen · 10-25-2004, 11:40 AM

According to the Splenda website, you cannot really use it for Caramel. They say you can replaced 25% of the sugar with Splenda, but that's not the same thing in my book:

http://www.splenda.com/page.jhtml;js.../tips/main.inc

And maleficent I'm totally with you on hating how equal is not the same consistence but looks like Splenda has the same issues. On the Splenda website site they say you need to replace 1 cup of sugar with 1/2 cup of splenda in cooking. So I guess the search for a perfect faux sugar still continues....

KinkyKiwi · 10-26-2004, 11:42 AM

bummer..:/..ah well..at least you didn't try it only to find it causes some deathly cancer causing fumes or something

10-19-2004, 11:20 PM	#1 (permalink)
jenjen Tilted Location: Oregon	Baking with fake sugars I know of three "fake" sugars... nutrasweet saccharin and the new Splenda What are your experiences baking with each? I just started using Splenda, and it seems to taste better than either of the others. It's pretty close to real sugar if you ask me. Have you heard anything bad about it yet?

10-20-2004, 07:34 AM	#3 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	Baking with sweet and low generally doesn't work - because not only is the measuring difficult, often times in baking it's volume you need. Same with nutrasweet Splenda, while I can't stand the stuff, is the most like regular sugar, and gives you the volume you need as well as the sweetness for recipes. It acts just like normal sugar. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

10-24-2004, 05:06 PM	#5 (permalink)
KinkyKiwi "Without the fuzz" Location: ..too close for comfort..	i don't think i could ever handle cooking/baking with faux sugar...somehow i doubt it could taste the same...but randomly curious about being healthy...can yoou melt splenda into caramel? __________________ Some mornings, it's just not worth chewing through the leather straps. Play with each other. Play with yourselves. Just don't play with the squirrels, they bite.

10-25-2004, 10:58 AM	#8 (permalink)
maleficent Junkie Moderator Emeritus Location: Chicago	The problem with equal is that if a recipe calls for 1/2 cup of sugar, a 1/2 cup of equal would make the item too sweet. It also doesn't really melt, it disolves. Splenda I think has the consistency of sugar, so a 1/2 cup of sugar is a 1/2 cup of splenda. I personally don't like Splenda, because it gives me a headache, and has a strange aftertaste. Equal has an aftertaste too, but I'm kinda used to it - -but would never use it for baking. __________________ Free your heart from hatred. Free your mind from worries. Live simply. Give more. Expect less.

10-26-2004, 11:42 AM	#10 (permalink)
KinkyKiwi "Without the fuzz" Location: ..too close for comfort..	bummer..:/..ah well..at least you didn't try it only to find it causes some deathly cancer causing fumes or something __________________ Some mornings, it's just not worth chewing through the leather straps. Play with each other. Play with yourselves. Just don't play with the squirrels, they bite.

10-20-2004, 06:55 AM	#2 (permalink)
pinkie Helplessly hoping Location: Above the stars	Use Splenda!

10-23-2004, 05:43 PM	#4 (permalink)
TheBeermaster Upright	Make sure you use your fake tastebuds as well

10-25-2004, 08:04 AM	#6 (permalink)
jenjen Tilted Location: Oregon	I never tried melting it...but now I will just to see (hope it doesn't melt into something dangerous!). Malefiscent, why do you say you can't stand Splenda?

10-25-2004, 10:38 AM	#7 (permalink)
la petite moi Filling the Void. Location: California	What about Equal guys?!

10-25-2004, 11:40 AM	#9 (permalink)
jenjen Tilted Location: Oregon	According to the Splenda website, you cannot really use it for Caramel. They say you can replaced 25% of the sugar with Splenda, but that's not the same thing in my book: http://www.splenda.com/page.jhtml;js.../tips/main.inc And maleficent I'm totally with you on hating how equal is not the same consistence but looks like Splenda has the same issues. On the Splenda website site they say you need to replace 1 cup of sugar with 1/2 cup of splenda in cooking. So I guess the search for a perfect faux sugar still continues....