Baking Tips for Splenda Granular
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SPLENDA® Granular can be used in cooking and baking. It measures and pours, cup for cup, spoon for spoon, just like sugar.
Sugar contributes volume to many recipes. Whenever you use SPLENDA® Granular instead of sugar, you may notice a smaller yield. In most recipes, you can easily adjust the proportions of the other ingredients to make up for this.
Splenda Granulated Sweetener can be used wherever you use sugar in cooking and baking. However, it works best in recipes where sugar is used primarily for sweetening, like fruit fillings, custards, sauces and marinades.
Sweeteners in Cooking and Baking
When you replace SPLENDA® Granular for sweeteners that have calories, it is important to understand the many roles of sweeteners in cooking and baking. With this understanding and the tips below in hand, you will be able to make great dishes.
Sugar and other caloric sweeteners, such as honey, brown sugar, and maple syrup, add other characteristics in addition to adding a sweetness:
- They give structure, texture, and volume to recipes.
- Sweeteners can caramelize and add browning.
- They help retain moistness and provide tenderness to baked goods.
- They provide a preservative quality, keeping foods fresh for a longer time.
SPLENDA® Granular works best in recipes where the main role is to provide a sweet taste. For example, SPLENDA® Granular works well in pie fillings, cheesecakes, sweet sauces, marinades and glazes. It also works well in quick breads, muffins, cookies, and pies.
In recipes where sugar provides bulk structure to the product, such as yellow or chocolate cakes, you may need to make a few slight changes in your recipe for best results. In recipes where the amount of sugar is quite high, such as meringues, caramel, pecan pies, and angel food or pound cakes, complete substitution of SPLENDA® Granular for all the sweeteners may not yield the best results.
There are three ways to successfully incorporate SPLENDA® Granular into a recipe:
- Combine thoroughly with the other dry ingredients
- Dissolve in the liquid
- Cream with butter or other fat
If the recipe calls for sifting the dry ingredients, measure the amount of SPLENDA® Granular you need before sifting. Remember, one cup equals the sweetness of one cup of sugar; however, SPLENDA® Granular does not sift like sugar because the sugar granules are different.
When the recipe calls for beating ingredients together, such as butter, sugar and eggs, you may need to beat the ingredients a bit longer to get enough air into the mixture to result in a more fluffy and even texture.
Baked goods made with SPLENDA® Granular will last longer if stored in a refrigerator.
Baked goods made with little or no sugar do not brown like recipes made with sugar. The addition of molasses, cocoa or other dark ingredients can help you achieve browning in recipes like those for cookies and cakes. For browning, add 1 tablespoon of molasses for every cup of SPLENDA® Granular used.
Check your baked goods sweetened with SPLENDA® No Calorie Sweetener for doneness a bit earlier than the recipe with sugar calls for, generally 7 to 10 minutes for cakes and 1 to 2 minutes for cookies. This is because recipes made with SPLENDA® Granular may bake more quickly than those made with sugar.
For longer storage, baked goods made with SPLENDA® Granular can be frozen.
Successfully make a cake sweetened with SPLENDA® Granular by following these tips:
- For every 1 cup of SPLENDA® Granular, add 1/2 cup nonfat dry milk powder (sifted) and 1/2 teaspoon of baking soda.
- Add sifted nonfat dry milk and baking soda to the remaining dry ingredients. Otherwise follow the recipe's directions.
- Baking: Check for doneness 7 to 10 minutes earlier than the recipe calls for.
Bar Cookies, Brownies, Muffins and Quick Breads
Successfully make bar cookies, brownies, muffins, and quick breads sweetened with SPLENDA® Granular:
- For every 1 cup of SPLENDA® Granular, add 1/2 teaspoon of baking soda.
- Add SPLENDA® Granular to the butter, and cream the mixture well.
- Add baking soda to the recipe's directions.
- In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or molasses will add some flavor and moistness.
- Baking: Check for doneness 3 to 5 minutes earlier than the recipe calls for.
Fruit Fillings, Sauces, Puddings, and Custards
- These recipes may not be as thick as when they are made with sugar because sugar lends a viscous quality.
- These recipes may cook a bit faster.
- Adding additional flavor, such as 1/2 teaspoon of vanilla extract per cup of SPLENDA® Granular, can boost the flavor.
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