Made with Splenda® Sugar Blend
Splenda Sugar Blend and Brown Sugar Blend Sweeteners each contain pure sugar (sucrose) and Splenda Original Sweetener (sucralose). These products provide functional properties for your baked goods (such as browning, volume, texture and moisture retention) with only half the calories and carbohydrates of sugar.
Simply substitute half a cup of Splenda Sugar Blends for every full cup of sugar required in a recipe!
You can also use Splenda Sugar Blends in beverages, on cereal and fruit, and elsewhere you might use sugar.
When substituting Splenda Sugar Blend for sugar in recipes, use half the amount of Splenda Sugar Blend as you would sugar. Remember, one-half cup of Splenda Sugar Blend has the sweetness of 1 cup of sugar.
When combining Splenda Sugar Blends into melted chocolate or butter, a few teaspoons of milk will help maintain a smooth texture.
Combine all dry ingredients together in a large mixing bowl. Cut the fat into the dry ingredients before adding the liquid ingredients. This will reduce the amount and appearance of air tunnels found in the cake after baking. Also, when baking cakes, switching from 9″ round cake pans to 8″ round cake pans with 2″ sides will help achieve a better rise.
Yeast breads rise well with Splenda Sugar Blend. There is enough sugar present to feed the yeast, speed up fermentation, and aid in the browning of the bread.
When heating Splenda Sugar Blend on its own in order to melt or caramelize, it will dissolve more readily with the addition of a small amount of water. Saucepan caramelization happens more quickly with this product compared to regular sugar, so watch the process carefully to prevent overheating or burning.
Cookies may spread less when using Splenda Sugar Blend. To help achieve a better spread, press and flatten the dough gently with your fingertips or a fork.
Baked goods made with Splenda Sugar Blend will stay fresh for 24 hours, when stored in an airtight container at room temperature. If you wish to keep your baked goods longer, wrap well and freeze.
