Yes, if you read the early parts of this thread (2 years old almost) you'll see I first suggested the OptiSweet. The original intended formula for SomerSweet was almost identical to the OptiSweet (and the SlimSweet in the US) and probably the KiSweet as well. Legal wrangles between S.Somers and the GI Institute (Dr. Allen) meant the formula was drastically changed before it ever hit the market.

I can easily recommend the OptiSweet in SMALL servings. It's still a sugar, so I'd not recommend the caramelizing and making of too many sweets using larger amounts of any sugar/fructose. Consider a synergistic blend of stevia and OptiSweet for optimum flavour and a better (lower) carb and sugars load.