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Home Cooking

a question for bakers (sugar)


Home Cooking 9

a question for bakers (sugar)

hungrystudent257 | Mar 23, 2009 12:04 AM

Hey chowers, I'm doing my best to drop those pounds before bikini season, and I need your help. I bake fairly often, and I've started replacing sugar for Splenda, for obvious reasons. I don't have a problem with the taste of the fake stuff, its the mouthfeel that leaves me wanting more. Is there any way to replace or replicate the texture that sugar gives to baked goods (the fudginess in brownies, the chewiness in cookies, etc)? Everything I bake with Splenda turns out cakey, which I detest, except in cake of course. Is there a way? Thanks

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