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Best Artificial Sweetener for cooking, with no aftertaste?

I’m planning on making a pie and want to use an artificial sweetener rather than sugar, but I want to make sure there’s no aftertaste. I’ve noticed that Splenda leaves an aftertaste–any suggestions?

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4 Responses to “Best Artificial Sweetener for cooking, with no aftertaste?”

  1. shawtywanathugg2 said:

    artificial sweetner has chemicals that give you cancer. they best thing to use is natural white sugar or brown sugar

  2. Paul H said:

    stevia. that is just my personal choice. this is not based on anything scientific or methodical. It just tastes better and seems less like it’ll kill me with cancer.

  3. her_locket said:

    I like to use honey

  4. theobromacrunch said:


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