How can I use splenda in heated dishes without it getting ropey?
 

it seems that each time i attempt to make a dish that requires for splenda to be mixed into something heated such as butter or chocolate it seems to either stay very grainy or get ropey. does anyone know how to prevent this?

thanks,
LeShai

Don't they make a liquid form of Splenda?

I had the same issue with this in a peanut butter cup recipe I made. I had to heat the chocolate and add the splenda slowly after it had cooled a bit so it wouldn't become little lumps on the bottom of the bowl.

i had not even thought of that! i don't think i've ever seen it in liquid form but i'll sure look for it, thanks!

LeShai

I have not see it in the store either, but I think I've seen something about it out here on the boards. Perhaps someone could recommend an alternative in liquid form for you.

It sounds like you're making chocolate? :)

If the recipe has a liquid like cream in it, dissolve the Splenda in the liquid first. Then add it to the other ingredients.

Karen

i'll sure try it that way!

Thanks!