Cooking with Sucralose & Stevia, Etc. – Sugar Conversions


Via Splenda


Use these measurement conversion charts when you want to cook and bake with the sweetness you love but without sugar’s unwanted calories.

SPLENDA® No Calorie Sweetener, Granulated (Sucralose)

It measures cup for cup like sugar – so whatever amount of sugar your recipe requires just substitute the same amount of SPLENDA® Granulated Sweetener

Sugar                          SPLENDA Granulated Sweetener

1 cup                            1 cup


Sugar                          SPLENDA® Packets

2 tsp                            1 packet

1 tbsp                          1 1/2 packets

1/8 cup                     3 packets

1/4 cup                     6 packets

1/3 cup                     8 packets

1/2 cup                    12 packets

2/3 cup                  16 packets

3/4 cup                  18 packets

1 cup                        24 packets


SPLENDA® Sugar Blend

It’s part SPLENDA Brand Sweetener and part sugar. That means you’ll only need to use half as much to replace the sugar in your recipes.

Sugar                     SPLENDA Sugar Blend

1 tsp                        1/2 tsp

1/4 cup                  1/8 cup or 6 tsp

1/3 cup                  8 tsp

1/2 cup                 1/4 cup

2/3 cup                 1/3 cup

3/4 cup                6 tbsp

1 cup                      1/2 cup

SPLENDA® Brown Sugar Blend

It’s part SPLENDA® Brand Sweetener and part brown sugar. That means you’ll only need to use half as much to replace the brown sugar in your recipes.

Sugar                      SPLENDA Brown Sugar Blend

1 tsp                        1/2 tsp

1/4 cup                 1/8 cup or 6 tsp

1/3 cup                 8 tsp

1/2 cup                 1/4 cup

2/3 cup                1/3 cup

3/4 cup                6 tbsp

1 cup                     1/2 cup


Stevia Conversion Chart


Stevia (Photo credit: Fluffymuppet)

Sugar amount Equivalent Stevia powdered extract Equivalent Stevia liquid concentrate
1 cup 1 teaspoon 1 teaspoon
1 tablespoon 1/4 teaspoon 6 to 9 drops
1 teaspoon A pinch to 1/16 teaspoon 2 to 4 drops

From The Stevia Cookbook, copyright 1999 Ray Sahelian and Donna Gates

Let’s say you’ve decided to substitute stevia for the sugar in some of your favorite recipes. How do you determine the amount to use? Unfortunately, we can’t give you an exact answer for several reasons. Very sour foods like cranberries and lemons need more sweetener than a pie baked with apples or pears, which are naturally sweet. Then there’s personal preference. Some people like their foods sweeter than others. There’s also a cultural difference. As a rule, Americans like their foods sweet.

To complicate matters even further, there are a number of different companies that make stevia. The quality, flavor, and sweetness varies from product to product. Your best option is to try a few different brands and choose the one you like best. Some companies combine pure stevia powder with maltodextrin or another filler. While such products are still sweet, they don’t compare in strength to the pure powder.

Although different stevia products offer different levels of sweetness, we have provided approximate stevia equivalencies. When substituting stevia for sugar, use the following chart to determine proper amounts. Remember, these equivalents are approximate.

When you need only the smallest amount of sweetener to flavor a cup of tea or coffee, for example, you may find the stevia powder a little difficult to adjust. Even the tiny amount you may gather onto the point of a dinner knife might make that cup of tea or coffee too sweet. For this reason, we recommend turning the powder into a “working solution.”

Dissolve one teaspoon of white powder in three tablespoons of filtered water. Pour the solution into a dropper-style bottle and refrigerate. You can also buy ready-made stevia liquid concentrate from your local health food store.

The stevia powder referred to in this chart is the pure form, or the liquid made from the pure powder.

Baking with Sugar and Sugar



Discover the many roles that sugar plays in baking and learn about different kinds of sweeteners.

Sugar performs many important roles in baking. It provides moisture and tenderness, liquefies as it bakes, increases the shelf-life of finished products, caramelizes at high temperatures, and, of course, adds sweetness. Refined sugar helps cookies spread during baking, allowing their crisp texture. Because of these critical functions, bakers can’t simply replace sugar with a different sweetener. However, in many recipes, you can decrease the amount of sugar by one third without affecting the quality of the product.

Sugar is Sugar

All refined sugars–brown sugar, white sugar, and “raw” sugars such as demerara or turbinado–are equal from a nutritive standpoint. Brown sugars simply contain a higher molasses content. Refined sugar is 99 percent pure sucrose, a simple carbohydrate.

Other sugars, such as honey, taste sweeter on the tongue than granulated sugar. You can therefore use less honey to sweeten a batch of muffins than you would sugar. Maple syrup tastes less sweet than sugar, but its unique flavor is prized in baked goods and desserts.

Natural Sweeteners

Honey is 25 to 50% sweeter than sugar, and has a distinctive flavor. The flavors and colors of honey can vary depending upon the bees’ diet–buckwheat honey, for example, is darker and stronger than clover honey. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar.

Use ¾ cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity.

Maple syrup is made from the sap of sugar maple trees. The sap is boiled down into a sweet, delectable syrup. Grade A maple syrup is golden brown and has a delicate flavor. Grade B is thicker, darker, and is better for baking because it has a stronger flavor–and it costs less.

Although maple syrup is only 60% as sweet as sugar, use ¾ cup for every cup of white sugar and decrease the amount of liquid by 3 tablespoons to compensate for its liquid state.

Molasses is a byproduct of refined sugar production. It contains small amounts of B vitamins, calcium, and iron. Molasses imparts a dark color and strong flavor to baked foods, but is not as sweet as sugar.

When substituting molasses for sugar, use 1 1/3 cups molasses for 1 cup sugar, and reduce the amount of liquid in the recipe by 5 tablespoons. Molasses is also more acidic than sugar; add ½ teaspoon baking soda for each cup of molasses used. Replace no more than half the sugar called for in a recipe with molasses.

Corn syrup is known as an “invert sugar;” it is useful in cooking and candy-making because, unlike other sugars, it does not crystallize. Corn syrup is less sweet than sugar, and does not add flavor like molasses or honey. “Golden Syrup,” common in the United Kingdom, is a refinery syrup made from sugar. It is used in place of corn syrup. Some cooks believe sugar syrups have a livelier flavor than corn syrups and add more character to dishes such as pecan pie.

Other Natural Sweeteners

Refined fructose is sweeter than granulated sugar. It can be easily substituted in baking recipes–simply add one-third less. Some tasters find that, although products made with fructose taste sweet, they also taste a little flat. Fructose attracts more water than sucrose, so fructose-sweetened products tend to be moist. Baked products made with fructose will be darker than if they were made with white sugar. Fructose is available in health-food stores.

Brown rice malt syrup consists of maltose, glucose and complex carbohydrates. It is an amber-hued syrup resembling honey, but it is not as sweet as honey. It can be substituted cup per cup for granulated sugar, but the liquid ingredients should be reduced by ¼ cup per cup of rice syrup. Enzyme-treated syrup, as opposed to malted syrup, will tend to liquefy the batter of a baked product. Use the malted syrup for best results.

Fruit juice concentrates, such as apple juice concentrate, orange juice concentrate, or white grape juice concentrate, are wonderful substitutes for sugar and add interesting flavors as well. Juice concentrates are made up of fructose and glucose. Use ¾ cup for every cup of white sugar, and decrease the amount of liquid by 3 tablespoons.

Stevia is a naturally sweet herb that has been used for hundreds of years in South America. Since neither the herb nor its powdered form has been approved as a food additive by the FDA, it is available only as a dietary supplement.

Artificial Sweeteners

These sweeteners have been approved by the FDA and are available for home use. While they provide a sweet taste, artificial sweeteners lack the browning, tenderizing and moisture-retaining properties of granulated sugar. Sucralose is the one sweetener than can be substituted cup-for-cup for granulated sugar in baking.

Saccharine is 200 to 700 times sweeter than sugar. It can be used in baked goods. However, the manufacturer recommends substituting it for only half of the sugar in a recipe. Substitute 6 (1-gram) packets for each ¼ cup sugar. It is sold under the name Sweet and Low®.

Aspartame is 160 to 220 times sweeter than granulated sugar. This sweetener is heat-sensitive: it loses its sweetening power when heated, and cannot be used for cookies or cakes. The manufacturer does recommend trying it in no-bake pies and in puddings after they have been removed from the heat. Substitute 6 (1-gram) packets for each ¼ cup of sugar. It is sold under the names Equal® and NutraSweet®.

Acesulfame potassium is 200 times sweeter than sugar. It is heat-stable, so it can be used in baking and cooking. Use acesulfame K in combination with granulated sugar when baking. Substitute 6 (1-gram) packets for each ¼ cup sugar. It is sold under the brand names Sunette® and Sweet One®.

Sucralose is made from sugar, but is not metabolized by the body like sugar. It is 600 times sweeter than granulated sugar. Granular sucralose is the form used when baking. Substitute 1 cup granular sucralose for each cup of sugar called for in the recipe. Recipes made with this product tend to bake faster than usual, so check for doneness sooner than the recipe specifies. It is sold under the Splenda® brand name.



  1. The article states, “Sucralose is the one sweetener than can be substituted cup-for-cup for granulated sugar in baking.” That’s not true. As stated later, sucralose is 600 times sweeter than sugar, so 1 cup of sugar can be substituted with 1/10 teaspoon of sucralose. That sentence should be corrected by relacing the word, “Sucralose” with “Splenda.” Splenda is sucralose with fillers like maltodextrin and dextrose. The fillers give Splenda texture and allows it to be substituted 1-to-1 with sugar. I personally use pure sucralose, which is ridiculously cheap when compared to other sweeteners, including sugar. And it saves space. Remember: 1/10 teaspoon of sucralose is equivalent to 1 cup of sugar in sweetness so you can imagine the savings in money and space. You can find pure sucralose on eBay, approx $45 for two bottles.


  1. […] 750g Castor Sugar (or splenda see my sugar conversation article) […]

  2. […] You can always switch out the sugar with splenda see how here […]

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