Brown Sugar Twin/SPlenda conversion

[Yummys_Girl]

I have this recipe that calls for 2 tbsp pf brown sugar twin. All I have is brown sugar splenda.

Can anyone tell me how much brown sugar splenda I need to subsitute for the 2 tbsp of brown sugar twin?

I know splenda measures cup for cup like sugar but I thought the other sugar subsitutes measured differently.

I'd love some help so I can make this recipe Monday evening

Thanks in advance for the help!

[DeBora4BobbyL]

Have you thought about checking out their site to see if they have FAQs about this? It is www.splenda.com.

Good luck.

[Yummys_Girl]

I did look there but couldnt find anything saying how it equals to sugar twin

[DeBora4BobbyL]

Hopefully, somebody else will know. Have you tried contacting Splenda? My guess is that you are going to have to add a little more liquid, but I am not sure how much.

Let us know how it turns out.

[cat lover]

I have this recipe that calls for 2 tbsp pf brown sugar twin. All I have is brown sugar splenda.

Can anyone tell me how much brown sugar splenda I need to subsitute for the 2 tbsp of brown sugar twin?

I know splenda measures cup for cup like sugar but I thought the other sugar subsitutes measured differently.

I'd love some help so I can make this recipe Monday evening

Thanks in advance for the help!


Meal Master states that 1 tsp Brown Sugar Twin = 1 tsp sugar


&

How do I use SPLENDA® Brown Sugar Blend for Baking in my own recipes?
If your recipe calls for this much brown sugar: Use this much SPLENDA® Brown Sugar Blend:
1/4 cup 1/8 cup (2 tablespoons or 6 teaspoons)
1/3 cup 2 Tbsp + 2 tsp (or 8 teaspoons)
½ cup 1/4 cup (or 4 Tbsp. Or 12 tsp.)
2/3 cup 1/3 cup (or 5 Tbsp +1 tsp, or 16 tsp)
3/4 cup 6 Tbsp/ (or 18 tsp)
1 cup 1/2 cup

So if I'm figuring correct, Splenda Brown Sugar calls for only using half the amount of regualr brown sugar and Brown Sugar Twin calls for using equal amounts; so I believe to substitute brown sugar splenda for Brown Sugar Twin you would use 1/2 teaspoon for every 1 tsp of brown sugar twin called for. Hope this helps!

[Yummys_Girl]

Thanks Cat Lover. I'll try it that way!

Thanks everyone, for your input!

[cat lover]

Let me know if it works; I hope so!

[Yummys_Girl]

I used your substitution suggestion, Cat lover, to make the peanut butter cookie recipe I posted in the Time To Eat, and it worked out great! They were wonderful!

Thank you for the help with the conversion!

[cat lover]

Great! Thanks for letting us know! Umm, wish we could taste the cookies!! LOL

[Yummys_Girl]

LOL! Too bad I cant post a taste for everyone!

I am surprised how well they turned out!

[cat lover]

Boy talk about weight gain! LOL If we could taste all these goodies we'd never be able to get out of our computer chairs!! LOL

[DeBora4BobbyL]

Yummy, I am glad it turned out well!

[kasparcat]

A caveat about the brown Splenda vs brown Sugar Twin. If you are using the brown Splenda because you just want to cut back sugar consumption, that's fine. If you are using it because you are cooking for a diabetic or a low-carber, then you might want to rethink the brown Splenda. Brown Splenda is not sugar-free. It is a blend of half-Splenda and half real brown sugar. It will kick your blood sugar up and it will stall your weight loss.

Brown Sugar Twin made in the USA is based on saccharine. Brown Sugar Twin made in Canada is based on sodium cyclamate, an artificial sweetener that was taken off the market in the USA in the '60s (unfairly IMO). The Canadian BST is far superior in taste to the US BST. I buy the Canadian kind from www.globaldrugs.com (http://www.globaldrugs.com)

Rani

[DeBora4BobbyL]

Rani, sorry I am just now responding to your post. I've been out of town. If you get a chance, pop in to the Welcome thread (http://www.momsmenu.com/forums/showthread.php?t=252&goto=newpost) so that others may greet you!

Thanks for the information!