Can someone tell me what Brown Sugar Twin is please? We don't have it here in Australia and I was wondering what I could use as a substitute. Is it a substitute for brown sugar??

Also is almond flour the same as almond meal?

Thanks heaps.

Dianne

If you're going to be heating it - as in baking with it - a cyclamate sweetener is the thing to use. Cyclamates and Splenda are both heat stable.

Make sure the almond meal is finely ground. That's the only difference, and different areas of the world use different names.

Karen

Thanks Karen. I have a recipe for Orange Spice Cookies from the reader's recipes and it uses 1/2 cup Splenda and 1/2 cup brown Sugar Twin. Should I just use 1 cup Splenda? (which is available in Australia).

Dianne

I understand that saccharin sweeteners are available down-under, if you can't get the cyclamate-type. Any heat-stable sweetener will do (and mixing them, by using half Splenda and half something else for example) makes for a better taste, usually.

Heat stable sweeteners, regardless of brand name, are based on saccharin, cyclamates, sucralose (Splenda brand) and stevia.

The 'famous Canadian' Brown Sugar Twin is a brown-sugar flavored version of the cyclamate-type granular Sugar Twin brand.

I've substituted for it by adding 1 TeaSpoon of molasses (treacle, I think you call it?) for the flavor and any other sweetener that makes the equivalent of 1/2 Cup sugar-sweetness, preferably a carbless version to make up for the molasses (there are 24g of carb and 96 Calories in 1 Cup of the granular Splenda!).

Hope this helps.