I was so excited to finally get to buy this stuff. I was going to fry my ham steak in some of this with melted butter, I'm glad I tried some on my finger first. It was HORRIBLE!! Talk about an after taste, that's all I tasted for about a half an hour after. What do people make with this? Does it keep the bite?

Alli

I use it in all kinds of things from cinnamon toast to crusts for cheesecakes to muffins to hot buttered rum. It doesn't taste exactly like brown sugar but its close. Never tried it on ham, though.

I have heard that the Canadian product is different from the US. Cyclamates (here) instead of sacharine(in US)? I think that's the difference. Maybe that's why it tastes bad.

It's good in coffee.

Ahhhh, it must be the saccharin. Very bitter tasting. I'm used to either Splenda or Equal.
Alli

This stuff is NASTY. I tried it on my finger before I used it on a recipe and it was horrible. I like Splenda much better. I wish they would come out with a brown-sugar substitute. When you cook with this stuff does it take out the nasty aftertaste or does it still linger???

I mix mine half and half with splenda. You could also try using splenda with a tiny little dab of molasses, which is all that's required for the brown sugar taste, anyway.

Splenda has a recipe for making brown sugar on their website. Check it out.

I had thought of buying brown sugar, now I'm glad I didn't. Thanks for saving me some money. Peg

Thank you Twistermom, for the heads up on the brown sugar Splenda recipe. They also have tips for making powdered sugar and powdered sugar glaze. Very nice!

Where do you get it in the U.S.?

As far as I can recall, sacharrin isn't heat stable, so you lose the sweetness.

thanks everyone. I will have to check out the recipe on splenda's website

Isn't the serving size for that product EXTREMELY small? I seem to remember it may be as small as 1/10th of a teaspoon (for the US version). I started to buy a box last month but promptly returned it to the shelf.