Question for the more experienced LC cooks out there. I read somewhere that if a recipe calls for a certain amount of sweetener, you could combine two different sweeteners and end up using less. How do I do this and in what proportion?

This works for a combination of cyclamate sweetener - Canadian Sugar Twin - and sucralose.

If a recipe says 1 cup of Splenda, you use 1/4 cup each of Splenda and cyclamate. It has the same sweetening power as 1 cup of Splenda and is lower in carbohydrates. The taste is almost identical to sugar with no aftertaste.

Karen

Thanks for you reply Karen! Luckily, I stopped in a grocery store on a visit to Canada and bought some Brown Sugar Twin since cyclamates are not on the supermarket shelves in the U.S. My husband was laughing. Men, bring Cuban cigars back to the States, I, OTOH, go to a grocery store to bring back sugar!

The brown Sugar Twin can be a bit bitter if you use a lot but the Splenda should have a taming effect on it. Come back for more cigars and a couple of boxes of white Sugar Twin. BTW, Sugar Twin is 12 carbs per cup as opposed to the 24 per cup in Splenda.

I have some American Sugar Twin - sacharin is banned in Canada - that I have to fool around with to see if the combination has the same effect.

When I travel, I bring back salt. Go figure!

Karen