Can this be substituted for sugar in all recipes?

I use splenda with all suger recipes. Taste exactly like suger

Actually no. Now with that said. Most of us who use PolyD generally use the unsweetened one to better control the sweetness in recipes. The problem with PolyD+ is that there is no formula in terms of sweetening power, i.e., 1 cup of PolyD+ does not equal the sweetening power of 1 cup of Splenda or 1 cup of sugar. There are alot of recipes mavericks out there (Scott123 and kevinpa come to mind) who do a lot of experimenting with the synergistic sweetening effects of multiple sweeteners such as erythritol, Ace-K, and liquid Splenda. Take a peek at some of there posts--very educational.

Now with that said, PolyD will give you the mouth feel of baked good with sugar that you generally don't get (and miss) with lo carb baking. It has totally improved the texture of my baked goods 100%.



The problem with that is that if you are using pourable Splenda that is 24 carbs per 1 cup serving. That's a lot of carbs and many of us are not willing to bust the carb bank that way. Liquid splenda (found on the internet), Davinci syrups, and mixtures of different sweeteners give better taste, nicer texture, and less carbs.

HTH,

Lisa

i'll try it out