Baking with SPLENDA®
Replacing Sugar When Sugar Does More Than Sweeten
In some recipes, sugar and other caloric sweeteners, such as honey, brown sugar, molasses and maple syrup provide sweetness and may provide other important characteristics, such as:
- Structure, texture and volume
- Caramelisation and browning
- Moisture retention and tenderness in baked goods
- Preservation, keeping baked goods fresh for longer
SPLENDA® Granular can be used almost anywhere you use sugar in cooking and baking. SPLENDA® Granular works best in recipes where sugar is used primarily to sweeten, such as in pie fillings, cheesecakes, sweet sauces, marinades and glazes. SPLENDA® Granular also works well in quick breads, muffins, and cookies.
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.
- Biscuits, Brownies and Quick Breads: check 3-5 minutes before the stated baking time of the original recipe.
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.
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.
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.
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.
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 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.
Sugar can play an important role in texture, moisture, thickening, and leavening for many recipes.
- Biscuits: To retain the chewy, crunchy texture, replace only the white granulated sugar in your biscuit recipes. Your biscuits 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.
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.
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 extra moistness.
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.