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?

Related Items

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 :




Message:

[newtagclound int=0]

Subscribe

Recent Comments

Recent Posts

Archives