Hey all!

I'm in love with DaVinci syrups and want to use them as my primary sweetener in recipes. Anyone know how they compare?

If the recipe calls for:

1 cup splenda (or sugar)
2 cups liquid

How much syrup should I use and how much less liquid?

Thanks for any suggestions!
XOXO AntiM

i used the davinci syrup in the peanut butter cup recipe you can find in this forum. it called for a 1/3 cup granulated sucralose. i substitued about a half cup of davinci syrup. it turned out great. i think you need to just experiment. i don't think you are at risk of adding too much so it's better to just add the equivalent and then go from there by taste. good luck.