Let’s talk about the difficulties in replacing sugar with Splenda:

-Since Splenda doesn’t have the same bulk as sugar in a recipe, the yield may be less

-The leavening in a recipe may need to be readjusted- the manufacturer recommends adding ½ tsp of baking soda for each cup of Splenda

-Baked goods cook faster – check cakes up to 10 minutes sooner, muffins 5-8 minutes sooner, cookies 3-5 minutes sooner

-Drop cookies don’t spread readily.  Flatten before placing in the oven

-Splenda doesn’t brown like sugar, so some baked goods may turn out lighter in color- simply dust with powdered sugar, cocoa or cinnamon for color

-Use a small amount of cornstarch to thicken sauces that depend on sugar as the thickening agent

-Some baked items are difficult to convert to using Splenda- such as angel food cakes, pound cakes, pecan pie, hard candies

-Baked goods using Splenda dry out quickly, so keep in a tightly sealed container

I have not had the opportunity to try this recipe for myself.  I would appreciate an email response from all that try this recipe and share your opinion with me.

Low Carb Chocolate Fudge (using Splenda)
Source: Brenda Laughlin

2 tablespoons unsweetened cocoa powder
1/2 cup heavy cream
2 tablespoons butter
4 ounces cream cheese
1/2 teaspoon vanilla
3 tablespoons Splenda

In a small saucepan, over low heat, melt butter. Add heavy cream and cream cheese, and whisk until smooth. Add Splenda and adjust for taste. (Add a little more if you need too) Heat until bubbling, stirring constantly. Reduce heat, and stir in cocoa and vanilla. Blend well. Pour into a small buttered dish. Place in the refrigerator to set for 3 to 4 hours.
Cut into 8 pieces
Per Serving (1 piece): Protein 1.3g, Carbs 2.2g, Dietary Fiber 0.5g

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