While sugar substitutes taste sweet like sugar, they do not bake in the same manner that sugar does. In most baking, sugar not only provides sweetness but it also provides structure and browning (depending on the recipe). Sugar substitutes do not melt and caramelize when baked so they do not provide any of these factors. Generally, it is suggested to replace half of the sugar with a sugar substitute to achieve similar results to the original recipe. Jon@KAF

• Reply