You may notice a smaller yield when substituting SPLENDA® Granular for sugar.

In some cases, cakes and quick breads will not rise as high as their full-sugar counterparts, but they will still taste delicious!

    Switch from 9" round pans to 8" round pans with 2" sides. Also, try adding 1/2 cup nonfat dry milk

    powder and 1/2 teaspoon of baking soda for every 1 cup of SPLENDA® Granular.

 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.

  Cookies often rely on brown sugar for their chewy, crunchy texture. To retain the texture, replace only
  the white granulated sugar in your cookie recipes. You may need to flatten the cookies before
  baking to aid spreading.

  When made with SPLENDA® Granular, these may be slightly thinner or soft-set. See Storage.

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.

In the baking process, sugar caramelizes to produce the familiar golden brown color of baked goods.
Baked goods made with little or no sugar do not brown like recipes made with sugar.

To help achieve a more golden brown color when baking with SPLENDA® Granular, lightly spray the batter or dough with cooking spray just before placing in the oven.

Your baked goods made with Splenda® may bake more quickly than those made with sugar.

    Check 7-10 minutes before the original recipe's expected bake time.

    Check 3-5 minutes before the original recipe’s expected bake time.

Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer.

All fresh baked good are best eaten within 24 hours. If you wish to keep your baked goods made with SPLENDA® Granular longer, wrap well and freeze.

Even though SPLENDA® Granular is made from sugar, it does not act like sugar in every cooking and baking application. With proper canning techniques, SPLENDA® Granular can be used to make great-tasting, low-sugar recipes.  SPLENDA® Granular is heat stable and can be used as a sweetener in canning and in making jams and jellies.  However, it does not provide preservative properties so proper canning techniques are essential.   Please consult a canning book for instructions on sugarless canning.  

Regular pectin needs sugar and acid to gel. Jams and jellies made with SPLENDA® Granular must use specially modified pectins to ensure proper set and preservation. Sufficient acidity may also be needed to ensure preservative effects.  Use tested recipes to ensure that there is enough acid.  Sugarless canning experts recommend a final pH of less than 4.6.   

Our test kitchens have successfully made jams with SURE JELL® Fruit Pectin for Lower Sugar Recipes and other modified pectins.  These pectins are specially formulated to aid in gel formation and in preservation of jams and jellies with reduced or no sugar.