as for the 'why bother' splenda, as with most artificial sweeteners, leaves baked goods looking rather anemic. by using the brown sugar it allows the baking to acquire the nice brown/tan/golden appearance that we all like 1121 days ago
So true. My mom was diabetic and her specialist said that artificial sweetners were just as bad as real sugar if not worse. Just cut back on it and/or use applesauce. And no after taste. 1123 days ago
I dont use splenda brown sugar at all. A lot of people do not realize that splenda brown sugar has real brown sugar in it, some diabetics then use it as if it were not going to affect their blood sugars. This could be corrected by reading the fine print where it does actually tell you this.
I havent looked at a bag in the last couple years so they may have changed the wording by now, but I doubt that they changed the method, for how else are you going to get that distinctive flavoring?
If I need to use brown sugar(which I rarely do) I just use the real stuff but less of it. 1123 days ago