Fri, Dec-12-03, 09:43
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Senior Member
Posts: 741
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Plan: PP
Stats: 160/149/125
BF:
Progress: 31%
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Quote:
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Originally Posted by Karen
For four reasons, all of them good.  - The combination of Canadian Sugar Twin and Splenda work synergistically and you can use much less of the both of them together than you would use if just using one. If a recipe calls for 1 cup of Splenda, you would use 1/4 cup of Splenda and 1/4 cup of Twin for the same sweetening power.
- There is no sweetener aftertaste when you use them together.
- Twin has only 12 carbs per cup and Splenda has 24.
- Twin is a lot cheaper than Splenda, around half the price.
That's the scoop!
Karen |
Karen, thank you. I will be trying to adapt some of my favorite recipes this way soon. Let me try to understand:
Ok, so the point of combining the AS is to eliminate aftertaste? So using all Sugar Twin would carry it's own aftertaste too? And if I do the math correctly, the ST is 3x sweeter than the Splenda by volume, so would a good general procedure be to calculate the amount of Splenda needed (same volume as sugar I thought) then use 1/4 spenda and same amount of ST? Does this work for all cooked/baked recipes the same as sugar?
sorry for so many questions, thanks for all of your help!
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