Just reposting this from the Low-Carb Kitchen board..

After much hassle, and many phone calls, I finally tracked down Sugar Twin brown sugar substitute. I want to start baking with it, but the package has some unsettling information.

First, it says that 1tsp=1tsp, then it says you may need to adjust depending on the desired level of sweetness. Secondly, it says it is not recommended in recipes that call for more than 1/2 cup !!

So what's the deal ? Has anyone tried a recipe with more than 1/2 cup and had any success ?

The recipe I want to try calls for 1 1/2 cups of brown sugar. I'd really like to try this without putting in a whole cup of the real stuff.

Any ideas ? Tips ? I've done a search online and there is literally no information on this !

Why mot just try your recipe with 1/2 a cup and see what happens? Most recipes taste just fine with much less sugar than is called for.

L carb on!

Your desired level of sweetness will change as you LC, so yes, as suggested try less than the recommended amount.

Also, AS taste better when used in combination. Try adding some splenda or liquid sweetener with the Brown Sugar Twin. You havent filled out your location so I am assuming you're in Canada; brown sugar twin here is different from the US kind. Canadian versions are made with cyclamates and can be cooked with, US versions are not and break down when heated.

Nat

my 2¢ ...

No matter what is the actual chemical they're made with --- aspartame, saccharin, sucralose, acesulfame K or cyclamate --- ALL of the powdered sweeteners have maltodextrin as the filler.

Maltodextrin is spun from modified starch .. usually corn or barley. It's "supposed" to be tasteless, but IMHO, it gives a bitter, almost sour aftertaste. You don't really notice it when it's a small amount, a couple teaspoons or a packet ... but when there's a larger amount ... blecchhh! Mixing sweeteners, as Nat suggested ... does soften the edge a bit, and enhances the sweetness.

Technically, aspartame, sucralose, cyclamate, ace-K and saccharine are known as intense sweeteners. So besides the bitter aftertaste from the maltodextrin, I think the sweet taste becomes more intense and concentrated the more there is of it in a recipe. So, 1 tsp of splenda or sugartwin may be the same sweetness as 1 tsp of sugar ... but 1 cup is WAY sweeter.

Doreen

Thank you all for your responses ! I am actually from the SF Bay Area, so I guess I got the US version.

I tried the recipe with 3/4 cup Sugar Twin Brown and 3/4 cup regular brown sugar. It turned out just a touch sweeter than I would have liked, so next time I'll probably drop it down a bit. But the recipe did turn out very well.

Perhaps next time I'll try mixing sweeteners. I do have some Splenda here as well. Thanks for the tips !!!


-Slinky