I use this as a substitute for regular brown sugar in all of my baking! It has worked well in cookies and cakes. The texture of the batter sometimes seems a little different when first mixing, but amazing end results in my baked goods.

is perfect for my sugar free pastries. It never changes the end result of my baking in comparison with using regular sugar. HEALTHY PUMPKIN MINI LOAVES Ingredients: • 1 cup white, arrowhead mills unbleached all-purpose flour • 1 cup arrowhead mills whole wheat flour • 1 tablespoon + 1 teaspoon pumpkin pie spice • 1 teaspoon arm Hammer baking soda • 1 teaspoon clabber girl baking powder • ½ teaspoon pink Himalayan salt • (1) 15-oz can sprouts organic pumpkin puree • ½ cup Splenda • ¼ cup wedderspoon Manuka Honey • ½ cup plain, grass-fed non-fat Greek yogurt • 2 large central market organic eggs • 6 tablespoons Kelapo Extra Virgin Coconut Oil Instructions: 1. Preheat oven to 350 degrees, with the rack in the center. 2. In a large mixing bowl, combine the flours, ... Moreis perfect for my sugar free pastries. It never changes the end result of my baking in comparison with using regular sugar. HEALTHY PUMPKIN MINI LOAVES Ingredients: • 1 cup white, arrowhead mills unbleached all-purpose flour • 1 cup arrowhead mills whole wheat flour • 1 tablespoon + 1 teaspoon pumpkin pie spice • 1 teaspoon arm Hammer baking soda • 1 teaspoon clabber girl baking powder • ½ teaspoon pink Himalayan salt • (1) 15-oz can sprouts organic pumpkin puree • ½ cup Splenda • ¼ cup wedderspoon Manuka Honey • ½ cup plain, grass-fed non-fat Greek yogurt • 2 large central market organic eggs • 6 tablespoons Kelapo Extra Virgin Coconut Oil Instructions: 1. Preheat oven to 350 degrees, with the rack in the center. 2. In a large mixing bowl, combine the flours, pumpkin pie spice, baking soda, baking powder, and salt. Whisk to combine. 4. In a medium mixing bowl, combine the pumpkin puree, Splenda, honey, greek yogurt, eggs, and coconut oil. Stir to combine. 5. Transfer the pumpkin mixture into the flour mixture. Fold until combined. 6. Spray (using Bakers Joy or Kelapo Coconut spray) the mini loaves pan. 7. Fill the pans about half way with the pumpkin batter. 8. Bake for about 17-24 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. 9. Cool in the pan for 10 minutes, then remove the loaves from the pan and cool on a wire rack for another 10 minutes. 10. Enjoy!

So at first I found splenda a bit weird as the texture is not like sugar. It's like fluffy and airy flat little pieces. However a couple years ago when everyone started on the sugar is bad for you as well as a big movement in the diabetic community I decided to try it. It does taste different, kinda chemically but sweet. Best places to use this type of sugar substitute would be in baking however my favorite place is sprinkling on top of my sour tasting strawberries and it just melts on contact which is better than having all the tiny hard little granules.

Can't do without this REMARKABLE product - it is so GOOD!

This is a GREAT product! I use it in any baking that requires brown sugar - I have modified a wonderful recipe for "Pumpkin Bread Pudding" and I make this about once a week! I use purchased low calorie Whole Wheat bread; Splenda Brown; Eggs; Cinnamon; Nutmeg; Vanilla; 1 can of pumpkin (NOT pumpkin mix); a few Raisins; a few Walnuts, and - instead of regular milk I use skim cows milk or some nut milk - for fewer calories. This stores well in the fridge and supplies me with a delightful dessert that does NOT affect my blood sugar or blood pressure.

For those looking to use less sugar in recipes

I ordered this for the first time and used it in oatmeal cookies I made for my husband and was very pleased with how the cookies turned out. Both my Hubby and I are watching our sugar intake and this enabled us to cut back on the amount of sugar needed in a cookie recipe. The recipe tastes just as good as when I used regular brown sugar, however it did mix up a little dryer. My suggestion would be to add a little more liquid ingredient to your cookie dough recipes so they cook up the same.

Great Product

This is a great product in my opinion. As it implies 'sugar blend.' It IS still Splenda, but it has sugar mixed in with it. i have a family member eho has to watch her sufar. She uses this sometimes snd experiences absolutely no difficulties from after consumption. i recommend it, especially if you have a sweet tooth but want to watch your sugar intake. Still yet, take note it still has sugar, do you probably won't to use a lot.

Not Happy!!

I had someone pick up Splenda for me and promptly dumped part of it in my canister. It wasn't until this morning that I glanced up to the open package of Splenda that I saw the "sugar blend" on the package. I had no idea Splenda was putting sugar in their Splenda!!! NEVER will I buy Splenda again! And I plan of filing a complaint with the store where it was purchased!! For the life of me I can't figure out the necessity for doing that - and for diabetics like me, this could have been a major problem when an artificial sweetener just slips in sugar in packaging that appears to look just like the original package.

Overall the taste is very good but not so good for baking.

Env: developmentI saw a commercial advertising this just as I was going to shop for Thanksgiving food. Having a diabetic in the family I am constantly looking for ways to cut sugar content and the product sounded like an ideal way to do that. Splenda is a brand name that I trust and use every day in place of sugar. This one, having brown sugar substitute, and only 10 calories per serving, sounded perfect for the holiday baking I was going to do. I was also going to use it in the ham glaze in place of regular brown sugar. The suggested amount to use is 1/2 cup of Splenda brown sugar for every 1 cup of regular brown sugar. That makes the 1 pound bag render as much as 2 pounds of brown sugar. I prepared the glaze and it turned out wonderfully. It melted even better ... MoreEnv: developmentI saw a commercial advertising this just as I was going to shop for Thanksgiving food. Having a diabetic in the family I am constantly looking for ways to cut sugar content and the product sounded like an ideal way to do that. Splenda is a brand name that I trust and use every day in place of sugar. This one, having brown sugar substitute, and only 10 calories per serving, sounded perfect for the holiday baking I was going to do. I was also going to use it in the ham glaze in place of regular brown sugar. The suggested amount to use is 1/2 cup of Splenda brown sugar for every 1 cup of regular brown sugar. That makes the 1 pound bag render as much as 2 pounds of brown sugar. I prepared the glaze and it turned out wonderfully. It melted even better than brown sugar and no one had any idea they were getting a sugar substitute nor imagined I changed an ingredient in my recipe. However, I made my usual churritos (Mexican style) and used it in the batter with horrible results. The batter consistency was not the same as with regular brown sugar. They were much firmer than usual (although the flavor was fine) and ended up throwing them out. I also baked orange dream cookies that call for brown sugar that turned out horribly. As before, the flavor was almost identical but the consistency was much denser. I would use this product again for the glaze and for sprinkling on top of things that are already baked, but never again in batter to be baked. In my experience it doesn't give you the desired results. I suggest if you use it for baking then play around with your recipe and you might alter it a little to get the desired outcome. It tastes just like brown sugar otherwise and is reasonably priced.Env: development

Works well

For anyone wanting to keep their blood sugar in check, or just want to cut calories and still enjoy sweet goodies, and treats, this might work well .. I have been using it for baking cookies, and even made a cake with it. It does come in a small bag, and is expensive, but for occasional using , it is working great for me. It doesn't take much brown sugar in most recipes, and you only use half of what recipes call for. There is a chart on the back of the package, to show measurements and how much to use in recipes. I found this to be handy. There is also a cookie recipe on the back for chocolate chip cookies, and I have made these a couple times and will keep making them. again.. They are really good.. So far I have been very happy with this product. Even with the ... MoreFor anyone wanting to keep their blood sugar in check, or just want to cut calories and still enjoy sweet goodies, and treats, this might work well .. I have been using it for baking cookies, and even made a cake with it. It does come in a small bag, and is expensive, but for occasional using , it is working great for me. It doesn't take much brown sugar in most recipes, and you only use half of what recipes call for. There is a chart on the back of the package, to show measurements and how much to use in recipes. I found this to be handy. There is also a cookie recipe on the back for chocolate chip cookies, and I have made these a couple times and will keep making them. again.. They are really good.. So far I have been very happy with this product. Even with the package being small, it does go a long way remembering only half is used in all recipes.

Yesss!!!

My mom recently had a heart attack and I needed to find a way to make desserts that she could love without so much sugar or that nasty sugar alternative taste. She hates sugar alternatives, so this was the perfect solution for having a normal sugar taste but much less actual sugar. It bakes very well and my chocolate cake tastes great. You would not know I changed a single thing. I will be buying this very often!