In baking can you substitute a syrup such as davinci when the recipe call for a cup of splenda? I saw a recipe for pecan pie. Is there something about the sugar granules that is needed for baking? I am very confused. How would you substitute a syrup for splenda granules?

In baked goods where the Splenda is an integral part of the batter, the liquid would not behave in the same way as the bulk powder. In things where the liquid acts only as a sweetener, it would be fine and you'd have fewer carbs with the liquid.

Unfortunately, it's the "filler" of maltodextrin in the powder that makes it act "like sugar" because maltodextin IS a form of sugar. That makes it possible to make cakes and cookies with it instead of sugar. Before LCing, I didn't know that sugar affected texture in baking, which is why other sweeteners (which break down at high heat) can't produce the same end result.

Seems to me that the liquid Splenda or syrup would be alright as it's just the filling, not a cake-like thing.

Granular splenda is mostly air. When any type of liquid hits it, the maltodextrin shrinks to a small amount. For every cup, you're talking 24g of maltodextrin. That's the textural impact from 2 T. of sugar. In recipes that use 1 cup of sweetener, the textural effects of 2 T. of sugar are fairly minimal. I'm sure there are exceptions where the missing maltodextrin would be crucial, but I think that in most recipes you'd be hard pressed to tell the difference. If, by chance, the maltodextrin did make a huge difference, you can always add 2 T. of white sugar to compensate, as they both provide the same textural effects in baking (as well as similar glycemic/caloric/carb impact).

As far as subbing syrups for splenda in recipes, you'll need to subtract the syrup's water content from any water in the recipe. If the recipe doesn't have that much water/liquid, then the syrup is not an option, since too much liquid will adversely effect the outcome.

I use liquid Splenda (not DaVinci syrup) for almost everything, including cakes and muffins. The liquid Splenda is much more concentrated than the syrups, so you use literally only a few drops. There are very few recipes where a few extra drops of liquid makes a difference. One cup of granulated Splenda contains 24 grams of carbohydrate, whereas the liquid is carb free. I'm a diabetic following Dr. Bernstein's recommendations of 12 grams of carbs for lunch and dinner and 6 grams for breakfast, so using liquid Splenda makes a big difference to me.

Karen D.