1. The granular form of Splenda can be used in cooking and baking. It measures and pours, cup for cup - spoon for spoon, like sugar.

2. Sugar contributes volume to many recipes. Whenever you use Splenda instead of sugar, you may notice a smaller yield. In most recipes, you can easily adjust the proportions of ingredients other than sugar to make up for this.

3. SPLENDA can be used wherever you use sugar in cooking and baking. However, it works best in recipes where sugar is used primarily for sweetening, like fruit fillings, custards, sauces and marinades.

4. There are three ways to successfully incorporate Splenda into a recipe:

• Combine thoroughly with the other dry ingredients
• Dissolve in the liquid
• Cream with butter or other fat

5. SPLENDA does not need to be sifted like sugar. If the recipe calls for sifting the dry ingredients, measure the amount of SPLENDA you need in advance, put it aside, and then add it at the end after the other iingredients are sifted.

6. When the recipe calls for beating ingredients together, such as butter, sugar and eggs, you may need to beat the ingredients a bit longer to get enough air into the mixture to result in a fluffy and even texture.

7. When using SPLENDA to replace sugar in your baked goods, they will last longer if stored in a refrigerator.

8. Baked goods made with little or no sugar do not brown like recipes made with sugar. The addition of molasses, cocoa or other dark ingredients can help brown recipes like cookies and cakes. For browning, add 1 tablespoon of molasses for every cup of SPLENDA used.

9. Check your baked goods for doneness a bit earlier than the recipe calls for, generally 7-10 minutes for cakes and 1-2 minutes for cookies. This is because recipes made with SPLENDA may bake more quickly than those made with sugar.

10. For longer storage, baked goods made with SPLENDA can be frozen with excellent results.

More Helpful Tips:

Cakes
Successfully make a SPLENDA® sweetened cake by following these tips:

• For every 1-cup of SPLENDA, add _ cup nonfat dry milk powder (sifted) and _ teaspoon of baking soda.
• Add sifted nonfat dry milk and baking soda to the remaining dry ingredients.
• Otherwise follow the recipe's directions.

Cooking:

• Check for doneness 7 to 10 minutes earlier than the recipe calls for.

Bar Cookies, Brownies, Muffins and Quick Breads
Successfully make SPLENDA sweetened bar cookies, brownies, muffins, and quick breads:

• For every 1 cup of SPLENDA, add _ teaspoon of baking soda.
• Add SPLENDA granular to the butter, and cream the mixture well.
• Add baking soda to the recipe's directions.
• In muffins and quick breads, the addition of 1 to 2 tablespoons of honey or molasses will add some flavor and moistness.

   Cooking:

• Check for doneness 3 to 5 minutes earlier than the recipe calls for.

Cookies
To successfully make SPLENDA® sweetened cookies, the following recipe changes may be helpful:

• You can retain the chewy and crunchy texture of foods by just substituting SPLENDA for white sugar.
• In addition to what the recipe calls for, add 1 tablespoon of molasses for every cup of SPLENDA in the recipe to get the desired browning and flavor.
• Use cinnamon, vanilla, or almond extract to help provide the flavor.
• Reduce the liquid by _ tablespoon.

Cooking:

• Cookies may not spread as usual as they bake. To get the desired thickness, just flatten the cookie before baking.
• Check for doneness 1 to 2 minutes earlier than the recipe calls for.

Fruit fillings, sauces, puddings, and custards:

• These recipes may not be as thick as when they are made with sugar because sugar lends a viscous quality.
• These recipes may cook a bit faster.
• These SPLENDA sweetened recipes may not have as much flavor as you like. Following the suggestions under general tips may provide you with the desired flavor.