Can anyone share any experiences they've had cooking with fructose as a sugar replacement?
Does it 'work' the same as normal sugar in baking;
Are there certain types of cooking it does not suit;
Does it make food taste different;
In what proportions should I substitute (1/2C fructose for 1C sugar?);
and finally (for diabetic chowhounds) how have your blood sugar levels responded to fructose versus artificial sweeteners like Splenda?