I wasn’t sure if you need to tweak the recipe at all when cooking with Splenda. I have used both the Splenda for baking (kind of granulated, use 1:1 as you would sugar) and the brown sugar Splenda blend. They say to use half the brown sugar, so I didn’t know how that affected the recipe since there would be more moisture when making cookies due to less sugar volume.
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I dont cook with Splenda as it tastes very bitter to me after it is used in place of sugar in recipes. I use xylitol 1:1 and love the xylitol although it is expensive but well worth the cost.