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Hello everyone. I am just getting into making hard candy and was wondering if splenda is ok to use as a sugar substitute. If not what should I use and and are there any cooking changes
 

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Dunno about candy but with baking cookies = more delicate, fragile & flaky cookies. The sugar adds bulk to the cookie. Sometimes you can get away with a 1/2 sugar + 1/2 Splenda combo.
 

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No, hard candy is nothing more than sugar that is brought to the melting point, liquified then allowed to re-harden without developing crystals. Splenda won't work the same way. Look for lower-sugar recipes or no-sugar recipes that are proven. But no, you can't do a one-for-one substitution.
 
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