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Splenda is the brand name for an artificial sweetener called sucralose. It is manufactured from sugar by moving some atoms around on the sucrose (sugar) molecule to make sucralose.
Think of the sucrose molecule as your left hand and the sucralose molecule as your right hand. Both are hands and they work pretty much the same way. The difference is that the sucralose molecule is not absorbed into the body, so there are no calories. (And no side effects.)
You can use sucralose almost like sugar – for the most part it measures, bakes and cooks just like sugar. The Blueberry Muffins recipe uses sucralose, as well as dessert recipes such as Crème Caramel and Key Lime Pie, yet all three have different cooking processes.
In the recipes that I have used this product, it does work very much like sugar, however it is not perfect in every case. I made chocolate sauce, for example, where the results were not as good as in other recipes. The mouthfeel was different enough that granulated sugar made the better recipe.
Have a question about health, food or nutrition? Ask Dr. Gourmet!
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