Baked goods and Splenda Help

It seems whenever I try to duplicate a recipe for any baked goods using Splenda instead of sugar, it comes out tasting nasty. Does anyone have any tips on what I might be doing wrong? I've even tried a recipe or two from the Splenda sight and it didn't taste right to me. I've had baked goods from others who used Splenda and it tasted fine. I know I've followed the recipes correctly. Anyone have any suggestions? Jon

If i'm not mistaken, splenda doesn't measure cup for cup the same as sugar. I think it was like 1/2 cup to 1 cup of sugar. I may be wrong, seems like i seen that somewhere. Linda

There is a splenda for baking. I have used that instead and my recipes come out better. Try that. Stacey W

I dont' like the splenda for baking. I like the one that is on bariatriceating.com . It comes in crystals, powdered and brown sugar. I can't tell the difference when using it compared to sugar. It is expensive though, but worth it. Hugs Linda

You know, I had to wait about 14 months post op WLS before I could try splenda. I did that earlier on, and dumped terribly. I tried a few things but equal was all i could tolerate at first. Now I can do just about anything. I enjoy www.bariatriceating.com ........good site for lots of stuff!

Hi Jon....i cut the splenda amount in half when i cook with it..........otherwise ifind it terribly sweet (so that i cant eat it) ..good luck rae

Hi Jon, I use splenda in my baking all of the time with excellent results. Maybe you could share what you are trying to make and how you are trying to make it. I would be more than happy to give you some tips as this is what I do fo a living. I hope to market some of my baked goods soon. I'm working on my marketing plan right now By the way splenda granulated measures spoon for spoon, and cup for cup the same as sugar. If you are making something that uses sugar as a sweetner Splenda works well, but if you are making something where the sugar does more than sweeten the item like adding voulme or for browning then you need to make some adjustments to your recipe. Take care. God bless, Annette

Jon I bake cookies every year during the holidays and modify my recipes with Splenda. I always measure it cup for cup like Annette. But I have never dealt with anything tasting funny. I have however had trouble with making chocolate chip cookies with Splenda. It seems that Splenda does not give the cookies the same consistency as sugar and they tend to burn for me. I also use regular Splenda, not Splenda for baking. I do use the brown sugar Splenda and it is fine. I am not sure what the issue is that you are having. You can email me privately your recipe and maybe I can help. Good luck. Suzanne

Hi Susan, Sugar used in cookies does more than sweeten the product, that is why you are having problems with you chocolate chip cookies. Try adding 1/2 cup nonfat dry milk and 1/2 teaspoon baking soda for each cup of splenda used in your cookies. Please let me know how this works for you. God bless, Annette

Brown sugar splenda is exactly that real refined brown sugar mixed with splenda be careful or you might be praising the porcelain god ... Paul