Sugar substitutes designed for baking and cooking (Splenda®, Equal Spoonful®, Sugar Twin® and Sweet ‘N Low®) can replace the full/or partial amount of sugar called for in a recipe. It is important to know that reducing the sugar content will affect the texture and volume of your product.

Tips when using sugar substitutes

Mixing ingredients:
Combine the artificial sweetener with the dry ingredients or dissolve in the liquid ingredients to make sure it is blended evenly throughout the product.

Flavor:
If using sugar substitutes in cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of sugar substitute used to enhance the flavor. For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moisture.

Yeast Activation:
Sugar substitutes will not activate yeast. Therefore, maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with the sugar substitute of your choice.

Browning:
Baked goods made with little or no sugar do not brown like recipes made with sugar. To achieve a more golden brown color when baking with sugar substitutes, lightly spray the batter or dough with cooking spray just before placing in the oven.

Storage:
Baked goods made with artificial sweeteners may last longer if stored in a refrigerator. They can also be kept in the freezer for longer storage.