Bryan wrote:

> > > Instead of Splenda, I buy pure sucralose. *Splenda uses dextrose and
> > > maltodextrin as carriers.
> >
> > So what's your problem with those other sugars?
>
> The idea of sugar substitutes is to replace sugar. Why use sugar as a
> carrier? Splenda hay have less than 0.5g carbs PER SERVING, but in a
> recipe where you're using two cups of it, that's not trivial. Now
> that pure sucralose is available, what sense does it make to ever buy
> Splenda?

I just googled sucralose. One site charges $200/lb for it. As a
sweetener, you need a tiny fraction of the amount of sugar (like
1/500), so the economics might make sense. But sugars also provide
necessary structure in baking. How do you get around that? Or do you
use 2 cups of Splenda just for sweetening?