"Sugar Twin"?

[jcapulet]

I've seen "Sugar Twin" in some of the recipes in the book...is that the same thing as Splenda? I've never heard of Sugar Twin before

[Atkid]

Re: "Sugar Twin"?

I think that sugar twin is the equivalent of sweet n low.

[cmcole]

Re: "Sugar Twin"?

It's in Canada; possibly not in US

[vJosie]

Re: "Sugar Twin"?

I'm in VA (US) and have Sugar Twin at my local grocer. It's made of saccharin like Sweet-n-Low, but one advantage is that they make a "brown Sugar Twin". In recipes, certainly just sub Splenda if that's what's available.

[jcapulet]

Re: "Sugar Twin"?

Thanks everyone for your replies

[jcapulet]

Re: "Sugar Twin"?

I'm in VA (US) and have Sugar Twin at my local grocer. It's made of saccharin like Sweet-n-Low, but one advantage is that they make a "brown Sugar Twin". In recipes, certainly just sub Splenda if that's what's available.

I'm in VA too...it's probably in the grocery stores, but I just never saw it.

There's a brown sugar twin? That sounds great for baking! I will definitely have to look for these when I go grocery shopping again.

[vJosie]

Re: "Sugar Twin"?

I get it at Farm Fresh and I think I've seen it at Ukrops too.

[sadie147]

Re: "Sugar Twin"?

In Canada it's made from sodium cyclamate (which is not sold in the us), and comes in white, brown and liquid. I love it for baking, when mixed with splenda or stevia it's very good. That said however I'm not sure what the US equivalent will be like for baking, I personally find saccharine leaves a very strong aftertaste when used in coffee etc, though i've never baked with it (it's not sold here).

[vJosie]

Re: "Sugar Twin"?

Yes, saccharin alone leaves a funky taste, but it works well when mixed with others. I used a combo of the Brown Sugar Twin, Splenda and glycerin to make the flourless peanut butter cookies today. My kids devoured them in no time.

[Atkid]

Re: "Sugar Twin"?

Yes, saccharin alone leaves a funky taste, but it works well when mixed with others. I used a combo of the Brown Sugar Twin, Splenda and glycerin to make the flourless peanut butter cookies today. My kids devoured them in no time.

Did your texture come out better using the combination of things (meaning were they not as crumbly)? Not to high jack this thread but I am interested in what combo you used for the cookies, the other way using just spenda is just a little too sweet tasting.