As mentioned on previous threads, I dislike using Splenda because of its taste and other factors. I've been using erythritol, a polyol sugar substitute derived from corn, in many savoury and sweet recipes. Depending on the application, I often substitute erythritol one-to-one for sugar, or I may add up to 25% more (erythritol is said to be 70% less sweet than sugar).
Until now, I've been using erythritol in place of sugar in sweet-and-sour savoury dishes and in fruit pies and cakes. On another thread, I was told that I would have disastrous results if I used erythritol when baking with chocolate and/or coffee.
I just made a batch of my chocolate espresso brownie cookies and they came out great. Granted, they do contain some sugar (in the semi-sweet chocolate chips; I used the real thing, along with 4 ounces of unsweetened chocolate), but the majority of the sweetness comes from the erythritol which I substituted for all of the sugar (plus 25%) called for in the recipe. Now that I've seen these results, my next batch will use unsweetened chocolate and erythritol exclusively.
My brownie cookies do exhibit a slight bit of the cooling effect that sometimes occurs with erythritol. To me, this is much more tolerable than the taste and after-taste of Splenda.
I'm curious about other people's use of erythritol. How do you use it?
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