Agave Nectar is supposed to be more flexible than fruit juice in making sugar-free desserts. I've tried agave recipes, recipes where I subsititute agave for sugar, and followed the "reduce temp by 25 degrees, increase baking time" rule to no avail. The resulting baked goods have a weird taste and an even stranger cakey/play-doughy texture. Has anyone made good agave confections? What is your secret?