Splenda...any one try it?

[cinnamonkc]

I use Splenda Brown Sugar as well as Splenda regular in almost all of my baking, cooking etc.
While not completely on Atkins, I do stay away from "bad" carbs. Makes it easier to eat all the meat and bacon I want!!

Anyone have any thoughts, or ever try using Splenda in their rubs or sauces instead of the "real thing"?

I hate to ruin a prefectly good smoke if something goes terribly awry, make I can try it on a half rack or something...

But if anyone knows...that'd be even better!!
KC

 

[gooose53]

That's an excellent question....will be looking to see what comes out of this thread.

 

[vlap]

I personally do not care for the after taste of the substitutes. I won't use it in my cooking but for those who need the lower sugar its fine. I do see it used in baking but I wonder if it melts like sugar or if you need to add more liquid to make up for the difference. For those who don't know sugar is counted as a wet ingredient in lots of baking recipes.

 

[cinnamonkc]

Since Splenda is made from sugar, I have not found that it has the aftertaste like the other substitutes (equal etc) aspertaine etc. I need to check out the melting factor. I don't use in in divinity, or fudge, but I do use it in meringue. That is an interesting point Vlap...need to check the melt...

 

[cinnamonkc]

I am going to break in the new GOSM this weekend and was going to post a thread on it, I wil be sure to document and photo the Splenda versions. Plus I'm testing the mop vs no mop on the ribs, so lots to keep track of! :0-) I'll be starting in the we hours tomorrow...stay tuned.

 

[vlap]

I look forward to your results. I just haven't had a substitute that I like yet. I have not tried splenda though or even looked into it. I tend to sway towards all natural products and avoid manmade versions... If it weren't so darn expensive I would go completely organic. Also there are no premade foods in my house. (Aside from some good bread and some condiments)

 

[coyote]

http://www.splendaexposed.com/

just one of many problems with sugar free are diet stuff.

 

[vlap]

YIKES!!!

I always have trouble thinking a manmade product would be better for you then the natural alternative. I could be wrong...

 

[cinnamonkc]

Very nice! I too would love to get completely away from pre-packaged, processed, refined...

It doesn't fall into all natural, but if you ever find yourself in need of a sugar substitute, give Splenda a try, it really is good. I can't stand those other blue and pink ones!

 

[vlap]

Sugar will always be good for me ;) but I will keep it in mind.

On a side note I have not even had ANY fast food this year. I just make it all myself. I don't miss those double cheeseburgers and large fries at all... At least that is what I keep telling myself ;)

 

[cinnamonkc]

LOL...I can't find a cheeseburger that competes with the ones off the smoker! Although the milkshakes...that's another story!!

 

[vlap]

Never really cared for the milk shakes.(not really a sweets person) but every now and then I drive by a mcd's and the smell makes me wanna drive on in. They must have machines that do nothing but produce sent and disperse it in the air in order to draw in customers...

 

[lcruzen]

Yep! Deep fryers and grills with hoods over them. Driving by a good smoke house smells just as good if not better. However they are few and far between in this region.

 

[jbchoice1]

check this out
http://en.wikipedia.org/wiki/Sucralose

 

[chrome]

I use Splenda brown sugar in Dutch's wicked bean recipe.
I just do like the package says and use half as much as regular brown sugar. I don't think anyone knows the difference.

 

[cinnamonkc]

Thanks Chrome, it's nice to hear someone who is succesfull with it!

Thanks jbchoice1 for the link!

 

[linbru]

I am a diabetic and splenda is the only sugar sub that we (Wife and I) can work with and as said above cook with. We use 1/3 the amount as we would for required sweatner. No one in my family knows we use it and have had no complaints on taste. I told my brother we made brownes with it and he said he would pass. We told his wife that it was in it before and she said he always said how he loves Linda's baking. I guess it is not safe to tell some people what is in things.

One thing we have noticed is we add a little more liq. because the mix seams thicker.

When I was diagnosed with diabetes I started drinking a lot of diet pop. I developed MS sympt. The doctor changed me over to Diet-rite with splenda. I no longer have side affects.

 

[cinnamonkc]

Thanks Bruce!! I discovered splenda after my aunt was diagnosed with diabetes. Since I do most of the holiday cooking and baking, I switched over and no one seems to have noticed. Although I have never used it in smoking or for a rub, I'll be interested to see what happens tomorrow!

Thanks for the info!! I really appreciate it.
KC

 

[davenh]

I was using the Splenda Brown Sugar all the time in rubs and marinades. Its actually a blend of Splenda and regular brown sugar. So not completely guilt free

. If you compare the calories between the Splenda brown sugar and regular, there is not much difference. I now just use plain ole brown sugar.

Splenda BS = 10 cals, 2 carbs per 1/2 tsp

Reg BS = 7.5 cals, 2 carbs per 1/2 tsp