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Bread and Butter w/ Splenda

14 years ago

Just finished making my very first batch of Bread and Butter pickles. Not sure how they're going to taste, but they sure look pretty!

I was hoping to make some as gifts for diabetic family members and wanted to use Splenda. Of course I did a search and come up with all kinds of conflicting information. It's my understanding that Splenda shouldn't be substituted 1:1 for sugar as it comes out too sweet. I am using the Bread and Butter recipe in the Ball Blue Book - it calls for 2 cups sugar. Could one of you experts out there tell me how much Splenda (or any artificial sweetener) I would use in that recipe? Or any tried and true B&B recipe with artificial sweetener that you may have.

I thought about just trying to wing it and go by taste, but since I am not used to artificial sweeteners, it always taste weird to me.

Thanks in advance for your help!

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