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HOW TO SUBSTITUTE SPLENDA® Granulated FOR SUGAR IN YOUR OWN RECIPE
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All SPLENDA® Brand recipes from our kitchen have been developed and tested to make sure every one is a sweet success. Before you begin adapting your own recipes, read and follow these easy guidelines:
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Confections
In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture.
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Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake:
For best results, only replace about 25% of the sugar required with SPLENDA® Granulated instead of a full sugar replacement.
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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!
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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.
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Creaming
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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 and you should continue following the recipe instructions
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Texture
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 can also try replacing a bit less of the total sugar or by using SPLENDA ® Sugar Blend. Don't forget -you need only half as much SPLENDA ® Sugar Blend as the amount of sugar called for in your recipe. Only 1/2 cup is needed to replace 1 cup of pure sugar. You may need to flatten the cookies before baking to aid spreading. Jams, jellies, puddings and custards, when made with SPLENDA® No Calorie Sweetener, Granulated, may be slightly thinner or soft-set. See Storage.
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Flavor
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For cookies, puddings and custards, use an additional teaspoon of vanilla extract per one cup of SPLENDA® Granulated to enhance flavor. For quick breads and muffins, add one or two tablespoons of honey or molasses to boost flavor and provide some moistness.
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Yeast Activation
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SPLENDA® Granulated Sweetener will not activate yeast. Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA® Granulated Sweetener.
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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 Sweetener, lightly spray the batter or dough with cooking spray just before placing in the oven.
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Bake times
Your baked goods made with SPLENDA® No Calorie Sweetener may bake more quickly than those made with sugar.
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- Cakes: Check 7-10 minutes before the original recipe's expected bake time.
- Cookies, brownies and quick breads: : Check 3-5 minutes before the original recipe's expected bake time.
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Storage
Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer.
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- All fresh baked goods are best eaten within 24 hours. If you want to keep your baked goods made with SPLENDA® No Calorie Sweetener, Granulated longer, wrap well and freeze.
- For canning, SPLENDA® No Calorie Sweetener, Granulated does not provide preservative properties. However, it is heat stable and can be used as a sweetener in canning.
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Canning
SPLENDA® Brand Products are heat stable and can be used as a sweetener in canning and in making jams and jellies. However, SPLENDA® Brand Products do not provide the preserving properties of sugar, so proper canning techniques are essential to avoid spoilage and to achieve successful results. Once opened, these homemade goodies must be stored in the refrigerator and used within one month, to minimize any spoilage from natural airborne bacteria.
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