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.