One time on Usenet, Dave Smith > said:
> Little Malice wrote:
One time on Usenet, Dave Smith > said:

> > > My mother often bakes with Splenda brown as a substitue for brown sugar
> > > and I would not have known if she had not told me.
> >
> > Okay, this isn't brown sugar, but I tried replacing white sugar
> > with Splenda to make brownies and they were hideous. The texture
> > was off and they had a terrible aftertaste. And I normally *like*
> > Splenda in stuff like diet soda, sugar free pudding, etc. So I'd
> > be leery of trying what the OP is asking about, unless brown
> > Spenda is significantly different from and better than the white.
> >
>
> I have never used it myself. I am not a fan of artificial sweeteners but the
> stuff my mother used it for, apple pies and apple crisp, it worked fine. I
> can see where it might nt work with brownies because the sugar is a major factor
> in the texture.

Heh, good point -- I think I took their claim that you could bake with
it a little too seriously.

> > As for sugarless maple syrup -- I've tried one brand, SpringTree,
> > which claims to have real maple flavoring (along with artificial).
> > It's not too bad...
>
> I was raised on Old Tyme Maple (flavoured) syrup and preferred it to real
> maple syrup. My wife will not allow anything but real maple syrup in the house. I
> was converted to the real thing.

I definitely prefer real maple syrup, but given the dearth of sugar
maples around here, the stuff is quite pricey. That, and I don't
really eat a lot of pancakes or waffles anyway. And I'm one of those
weirdos who doesn't like maple syrup on her bacon or sausage... ;-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~