Lauren (jacksmixedtape)....or anyone - Question about using erythritol + stevia

Dreamchaser · 12-23-2009, 02:12 AM

How do you convert from Splenda to erythritol + stevia?

I want to try Jennifer Eloff's peanut butter fudge. The recipe calls for 1/2 cup of Splenda granular and 1/3 cup of granulated erythritol.

How much ery + NuNaturals pure stevia do I substitute for the splenda part?

Is there a certain formula in general you use for that so I won't have to keep asking you how much to use all of the time?

jacksmixedtape · 12-23-2009, 08:49 PM

*waves*

I don't think there is a general formula for it, because you want to avoid that cooling sensation in baked goods that aren't cakes, therefore use as little as possible E (i.e. up the stevia/other sweeteners). I'd try 1/2 cup E, powdered, and 1/4 teaspoon stevia (if it's a sizeable batch). Let me know if you ended up trying the recipe with E and stevia!

Dreamchaser · 12-23-2009, 09:35 PM

So, generally speaking, can you usually just substitute the same amount of erythritol for the splenda? And then just kind of guess of the stevia amount depending on the size of the recipe?

Dreamchaser · 12-25-2009, 01:06 PM

Bumping for Lauren or anyone else who might have experience with baking with erythritol and stevia!

Charski · 12-25-2009, 01:27 PM

What I've done is use the same amount of E as sugar or Splenda, as it's 70 to 80% as sweet, and then use the equivalent of about 1/4 cup of sweetening power of whichever stevia product you use! I also "taste as I go" and most thing make a little sweeter than I think the finished product should be, as the sweetness tends to diminish a little with baking on most items.

BikerAng · 12-25-2009, 02:41 PM

I made this with xylitol and stevia. I used 1/3 cup xylitol (you could use the 1/3 cup erythritol here) and 1/4 tsp pure stevia extract powder (for 1/2 cup splenda). This fudge was plenty sweet for me with these measurements. I used Jay Robb vanilla whey and it's sweetened with stevia so it also added to the sweeteness. I powdered the xylitol (or erythritol if using) so it wouldn't be so grainy.

Dreamchaser · 12-25-2009, 11:38 PM

Thank you Charski and Ang!

oyvey · 12-26-2009, 03:35 AM

Quote:

Originally Posted by Charski

What I've done is use the same amount of E as sugar or Splenda, as it's 70 to 80% as sweet, and then use the equivalent of about 1/4 cup of sweetening power of whichever stevia product you use! I also "taste as I go" and most thing make a little sweeter than I think the finished product should be, as the sweetness tends to diminish a little with baking on most items.

I do this, more or less. Same quantity of erythritol as sugar, a couple drops of stevia, usually that works. I tend to make things less sweet than a standard dessert, I think that LC has sensitized me to sweetness.

Dreamchaser · 12-26-2009, 06:49 AM

Quote:

Originally Posted by Charski

What I've done is use the same amount of E as sugar or Splenda, as it's 70 to 80% as sweet, and then use the equivalent of about 1/4 cup of sweetening power of whichever stevia product you use! I also "taste as I go" and most thing make a little sweeter than I think the finished product should be, as the sweetness tends to diminish a little with baking on most items.

Charski - About the 1/4 cup of sweetening power of stevia part......actually wouldn't the stevia amount depend on the size of the recipe you are making?

Charski · 12-26-2009, 08:00 PM

Yes, I guess I didn't word that well - if the recipe calls for a cup of sugar, I'd use a cup of erythritol, and 1/4 cup equivalent of your stevia.

So if you're making something which calls for 1/2 cup sugar (or Splenda) then use 1/2 cup erythritol and 2 tablespoons' worth of your stevia product.

Does that make more sense??

Dreamchaser · 12-26-2009, 10:38 PM

OK, Charski, so you're saying that:

1 cup erythritol + 1/4 cup sweetening power of stevia = 1 cup sugar/splenda.

The erythritol is easy. It's just the same as the sugar/splenda amount.

It's just the stevia part that's tricky because that's uncertain. It depends your brand of stevia and the size of the recipe.

Charski · 12-26-2009, 11:22 PM

Quote:

Originally Posted by Dreamchaser

OK, Charski, so you're saying that:

1 cup erythritol + 1/4 cup sweetening power of stevia = 1 cup sugar/splenda.

The erythritol is easy. It's just the same as the sugar/splenda amount.

It's just the stevia part that's tricky because that's uncertain. It depends your brand of stevia and the size of the recipe.

Ed-ZAKKERY!

Dreamchaser · 12-27-2009, 01:35 AM

12-23-2009, 02:12 AM	#1
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Lauren (jacksmixedtape)....or anyone - Question about using erythritol + stevia How do you convert from Splenda to erythritol + stevia? I want to try Jennifer Eloff's peanut butter fudge. The recipe calls for 1/2 cup of Splenda granular and 1/3 cup of granulated erythritol. How much ery + NuNaturals pure stevia do I substitute for the splenda part? Is there a certain formula in general you use for that so I won't have to keep asking you how much to use all of the time?

12-25-2009, 01:27 PM	#5
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,831 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	What I've done is use the same amount of E as sugar or Splenda, as it's 70 to 80% as sweet, and then use the equivalent of about 1/4 cup of sweetening power of whichever stevia product you use! I also "taste as I go" and most thing make a little sweeter than I think the finished product should be, as the sweetness tends to diminish a little with baking on most items. Last edited by Charski; 12-25-2009 at 01:30 PM..

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12-23-2009, 08:49 PM	#2
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,515 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	waves I don't think there is a general formula for it, because you want to avoid that cooling sensation in baked goods that aren't cakes, therefore use as little as possible E (i.e. up the stevia/other sweeteners). I'd try 1/2 cup E, powdered, and 1/4 teaspoon stevia (if it's a sizeable batch). Let me know if you ended up trying the recipe with E and stevia!

12-23-2009, 09:35 PM	#3
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	So, generally speaking, can you usually just substitute the same amount of erythritol for the splenda? And then just kind of guess of the stevia amount depending on the size of the recipe?

12-25-2009, 01:06 PM	#4
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Bumping for Lauren or anyone else who might have experience with baking with erythritol and stevia!

12-25-2009, 02:41 PM	#6
BikerAng Major LCF Poster! Join Date: Jul 2008 Location: Duvall, WA Posts: 2,592 Gallery: BikerAng Stats: 195/167/155 5'9" WOE: Atkins - organic & humanely raised Start Date: Feb 2007	I made this with xylitol and stevia. I used 1/3 cup xylitol (you could use the 1/3 cup erythritol here) and 1/4 tsp pure stevia extract powder (for 1/2 cup splenda). This fudge was plenty sweet for me with these measurements. I used Jay Robb vanilla whey and it's sweetened with stevia so it also added to the sweeteness. I powdered the xylitol (or erythritol if using) so it wouldn't be so grainy.

12-25-2009, 11:38 PM	#7
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	Thank you Charski and Ang!

12-26-2009, 08:00 PM	#10
Charski Way too much time on my hands! Join Date: Sep 2004 Location: Mostly in the kitchen! Posts: 33,831 Gallery: Charski Stats: 174 (WW)/139/150 goal 5'5" 59 years YOUNG! WOE: ATKINS always Start Date: May 2003	Yes, I guess I didn't word that well - if the recipe calls for a cup of sugar, I'd use a cup of erythritol, and 1/4 cup equivalent of your stevia. So if you're making something which calls for 1/2 cup sugar (or Splenda) then use 1/2 cup erythritol and 2 tablespoons' worth of your stevia product. Does that make more sense??

12-26-2009, 10:38 PM	#11
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser	OK, Charski, so you're saying that: 1 cup erythritol + 1/4 cup sweetening power of stevia = 1 cup sugar/splenda. The erythritol is easy. It's just the same as the sugar/splenda amount. It's just the stevia part that's tricky because that's uncertain. It depends your brand of stevia and the size of the recipe.

12-27-2009, 01:35 AM	#13
Dreamchaser Way too much time on my hands! Join Date: Jun 2002 Posts: 11,674 Gallery: Dreamchaser