(no subject)

[learnedax]

Hmm. Bulk consumer Splenda is a consistency somewhere between table sugar and confectioner's sugar, rather like fresh snow. It's a little bit harder to use than more granular sugar, but it dissolves much more easily in fluid.

I am undecided on how distinct the flavor is from dextrose, but am perhaps inclined to agree with what others have said, that it has a slightly fruity aftertaste.

So what I've determined is that it's really good for making lemonade.

Comments

[outlander.livejournal.com]

if you use it for baking, I have found a half and half mix to be the best--yes, it is a one for one trade for real sugar, but does not behave the way sugar does in some recipes. A 1/2 and 1/2 blend does a much better job.

Thanks for the hint about lemonade.