[Sca-cooks] Cookie Question (OOP, but close to our hearts)

[euriol at ptd.net]

I've done a little baking with sucralose (Splenda) and found that the best 
is to replace half the sugar with splenda. In a side by side comparison you 
can tell the subtle differences, but those people who I've seen enjoying a 
cookie stand alone did not detect the difference. If a recipe calls for 
brown sugar & white, I'll just substitute the sucralose for the white sugar.

Euriol

Johnna Holloway <johnna at sitka.engin.umich.edu> said:

> Splenda at least has a website that addresses some of the questions.
> http://www.splenda.com/index.jhtml
> On the whole the situation of substituting Splenda for sugar seems to 
> yield mixed results.
> Some are quite pleased; others less so with the results.
> 
> Johnnae
> 
> chawkswrth at aol.com wrote:
> > I do have a question for the experts on the list;
> > We all know it isn't the Holidays without cookies, right? 
> > But, for those of us who much watch those nasty Carbs/sugars, cookies 
can be a Bad Thing (waaa)
> > How well would sugar substitutes work in regular cookie recipes and what 
would be the equivilent to use?
> > Would they not interfere with the chemical reaction that takes place 
between the regular sugar, the butter and the flour to give you the proper 
cookie texture?
> > Say, you were to make the usual, standard Shortbread. Can you fully 
substitute somenthing like Splenda for the Sugar, or will you get an unusual 
texture? No crispy cookie, just a lump of weird tasting dough....
> >
> > Helen
> >
> >   
> 
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