Karen,
Do you know if Splenda granular cooks into a syrup or "hard ball stage" the way sugar does? I noticed that when making toffee, all that is required is sugar and butter. I'd like to use Splenda in place of sugar, but I don't know if it would set up and harden. I may get carmels (which are YUM-YUM), I may get toffee, or I may just get a pan of hot, sweet butter! I put in a call to Splenda, but got no reply. I figured if it worked, I could use my unsweetened chocolate mixed w/ Splenda to cover the top and leave the candy in the freezer for a fix.

Thanks for the help!!!!

No, it doesn't but certain sugar alcohols do. The link in this post will take you to candy recipes using maltitol.

http://forum.lowcarber.org/showpost...502&postcount=2

Karen

Thanks for that link, Karen. Saved me asking about how to make a sugarfree maple flavoured syrup. Would like to try it on the low carb waffles