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My mother gave me this ladies secret barbeque sauce recipe which I usually can up a batch every year and use over the summer. It calls for stuff like onions and tomato sauce. Las Palmas sauce, and chili and unfortunately brown sugar. Has anyone used the brown sugar substitute and is it really a good sub or should I try to use splenda as a replacement.
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41 pounds down and counting
If you don't know where you are going, you will wind up somewhere else. - Yogi Berra -
I have the sugar twin brown sugar substitute---yuck! Talk about aftertaste...even the folks who usually don't taste the aftertaste tasted it.
Have you tried subbing the Atkins pancake syrup for the brown sugar? The Atkins pancake syrup has a molasses-brown sugar taste. The Davinci brand has more of a maple flavor.~Megs~
242/141/160 (130)
dress size 26/10/8
5'4", Female, May 2, 2003
My blog:
http://mformiscellaneous.blogspot.com/ -
the sugar in your BBQ suace does a couple of things SPlenda won't like it causes the browning effect and if you apply beofre cooking it acts as a marinade enhancing agent by creating an osmotic pressure gradient to allow the flavors to penetrate the surface of your meat and get inside. If you only use it during your cooking you don't need to worry about that part.
Dana CArpender has some BBQ recipes and cook books. she used a bit of molassales for taste in one recipe and counted the carbs while using something else as the sweetener,by the book atkinseer
started 6/1/02 at 313
goalie 5/04 at 167 with under 15% body fat ADBB Presidents exercise Challenge
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I use molasses as well. Specifically, blackstrap molasses, as it is much stronger than regular molasses, so very little is needed for flavoring.
As little as 1/2 t. (2 net carbs) combined with granular or liquid splenda can produce a cups worth of brown sugar.
You can also supplement the brown sugar flavor by using a tiny amount of instant coffee.Comment
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