Confections

In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture.

Frosting, candy, fudge, caramel, pecan pies, angel food or pound cake:

For best results, only replace about 25% of the sugar required with SPLENDA? Granular instead of a full sugar replacement.

Volume / Height

You may notice a smaller yield when substituting SPLENDA? Granular 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!

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? Granular.

Creaming

When creaming butter or margarine with SPLENDA? Granular, 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

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 for Baking. Don't forget -you need only half as much SPLENDA ? Sugar Blend for Baking 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, Granular, may be slightly thinner or soft-set. See Storage.