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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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
