Guest guest Posted November 15, 2004 Report Share Posted November 15, 2004 I've never used brown-sugar Twin. I've often wished Splenda would come out with a brown sugar variation, though. I still don't like eating artificial sweetners but it beats nothing sweet at all. sky ---------------------- I find the Da Vinci " carmel flavoured " Splenda syrup comes close to the missing brown sugar taste. CJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 Sky: I think I remember seeing a Splendra brown sugar reciently. Maybe look at their web site. But Also Krogar, or Super Wal-Mart I believe had it. Hard to rember now, at 8am and little sleep last night > I've never used brown-sugar Twin. I've often wished Splenda would come out > with a brown sugar variation, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2004 Report Share Posted November 16, 2004 My mother called me one day, saying she thought she'd seen one. I thought she might have been seeing the Splenda/Sugar blend... but maybe not, if someone else is thinking they saw it too. I didn't see anything on their website about it though. SulaBlue > > I've never used brown-sugar Twin. I've often wished Splenda would > come out > > with a brown sugar variation, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 18, 2004 Report Share Posted November 18, 2004 Data-Pro wrote: > I've never used brown-sugar Twin. I've often wished Splenda would come > out > with a brown sugar variation, though. I still don't like eating > artificial > sweetners but it beats nothing sweet at all. Whey Low Gold is a good brown sugar substitute, and it isn't artificial (it has carbs, but is designed not to spike the blood sugar - YMMV). Brown maltilol is available, as well. Brown Sugar-Twin in the USA is saccharin and tastes awful; Brown Sugar-Twin in Canada is cyclamates and tastes better, although still artificial. Nature's Flavors makes a sugar-free (Splenda) brown sugar syrup that tastes like the real thing; not every recipe can accomodate the extra fluid, but I find it's great on roasted squash (small amounts) or for making baked pears. You can also make your own brown sugar equivalent by simply adding a SMALL amount of molasses to whatever sweetener you prefer. 1/4 to 1 tsp per cup of Splenda or whatever is plenty to give you a deep brown sugar taste. This works especially well in cookie recipes, where the molasses can be creamed in with the butter and egg. -- el (andreafrankel at sbcglobal dot net) " wake now! Discover that YOU are the song that the morning brings... " Quote Link to comment Share on other sites More sharing options...
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