Bake Time

Your baked goods made with SPLENDA® Granular may bake more quickly than those made with sugar.

• Cakes: check 7-10 minutes before the stated baking time of the original recipe.
• Cookies, Brownies and Quick Breads: check 3-5 minutes before the stated baking time of the original recipe.

Browning

Baked goods made with little or no sugar do not brown like recipes made with sugar and will appear much lighter in colour than their full-sugar counterparts. That is because sugar caramelises during the baking process to produce the familiar golden brown colour of baked goods. To help achieve a more golden brown colour when baking with SPLENDA® Granular, lightly spray the batter or dough with cooking spray just before placing in the oven.

Confections

In recipes where the amount of sugar is quite high, sugar often contributes significantly to structure and texture. Therefore, in recipes, such as frosting, candy, fudge, caramel, pecan pies, and angel food or pound cakes, complete substitution of SPLENDA®Granular for all of the sweeteners may not yield the best results. In these recipes, you may wish to replace only 25% of the sugar by creating a blend of sugar with SPLENDA® Granular instead of full sweetener replacement.

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.

Storage

Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer. SPLENDA® Granular does not provide preservative properties.

• Jams and Jellies: Consult a sugarless canning book or www.splenda.com for best directions for incorporating SPLENDA® Granular in jams and jellies. Jams and jellies made with SPLENDA® Granular will be soft-set.
• Fruit: Consult a canning book for instructions on sugarless canning. Although SPLENDA® Low Calorie Sweetener does not provide preservative properties, it is heat stable and can be used as a sweetener in canning.
• Baked Goods: All fresh, baked-goods are best eaten within 24 hours. Baked goods made with SPLENDA® Granular may be stored in an airtight container at room temperature for 24 hours. If you wish to keep your baked-goods longer, wrap well and freeze.

Texture

Sugar can play an important role in texture, moisture, thickening, and leavening for many recipes.

• Cookies: To retain the chewy, crunchy texture, replace only the white granulated sugar in your cookie recipes. Your cookies may need to be flattened before baking to aid spreading.
• Muffins and quick breads: Try adding one or two tablespoons of honey or molasses to provide some moistness and boost flavour.
• Jams, jellies, puddings and custards: With SPLENDA® Granular, these recipes may be slightly thinner or soft set.
• Yeast: SPLENDA® Granular will not activate yeast. So, maintain at least two teaspoons of sugar in recipes calling for yeast, and replace the remaining sugar with SPLENDA® Granular.

Tips for Adapting your Favourite Recipes

SPLENDA® Granular can be used almost anywhere you use sugar in cooking and baking. However, its cooking properties are different from sugar. Should you wish to adapt your own favourite recipes, the following tips may be helpful.

1. Volume/Height. Sugar contributes volume to many recipes. When baking cakes, switching from 23cm (9'') round pans to 20cm(8'') round pans with 5cm (2'') sides will help achieve a high cake. You may also try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every 1 cup of SPLENDA® Granular.
2. 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.
3. Texture. Sugar can play an important role in texture. Cookies often rely on brown sugar for their chewy, crunchy texture. Therefore, replace only the white granulated sugar in your cookie recipes. In jams, jellies, puddings and custards, sugar lends a thickening quality. With SPLENDA® Granular, these recipes may be slightly thinner or soft set.
4. Flavour. You may wish to enhance the flavour in cookies, puddings and custards by adding an additional 1/2 teaspoon of vanilla extract per cup of SPLENDA® Granular.
5. Moistness. Sugar helps to keep baked-goods moist. In muffins and quick breads, the addition of one to two tablespoons of honey and molasses will provide some moistness as well as flavour.
6. Yeast Activation. SPLENDA® Granular will not activate yeast. Maintain at least two teaspoons of sugar in recipes calling for yeast and replace the remaining sugar with SPLENDA® Granular.
7. Spread. Cookies often rely on sugar to spread. Should you substitute all the sugar for SPLENDA® Granular in your cookie recipe, you may need to flatten your cookies before baking.
8. Browning. Baked goods made with little or no sugar do not brown like recipes made with sugar. To help achieve a more golden brown colour when baking with SPLENDA® Granular, lightly spray the batter or dough with cooking spray just before placing in the oven.
9. Bake Time. Recipes made with SPLENDA® Granular may bake more quickly than those made with sugar. Check your baked goods for doneness a bit earlier than the original recipe states.
   • Cakes: check 7-10 minutes before stated bake time
   • Cookies, Brownies and Quick Breads: check 3-5 minutes before stated bake time.
10. Storage. Baked goods made with SPLENDA® Granular will stay fresh for 24 hours, when stored in an airtight container at room temperature. If you wish to keep your baked goods longer, wrap well and freeze. Consult a sugarless canning cookbook for instructions on sugarless canning.

Volume

Since sugar contributes volume to many recipes, you may notice a smaller yield in your recipe when substituting SPLENDA® Granular for sugar. In some cases, your cakes and quick breads will not rise as high as their full-sugar counterparts. However, they will still taste delicious.

• When baking cakes, switching from 23cm (9'') round pans to 20cm (8'') round pans with 5cm (2'') sides will help achieve a high cake.
• To achieve higher cakes, try adding 1/2 cup nonfat dry milk powder and 1/2 teaspoon of baking soda for every cup of SPLENDA® Granular.