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Tips for Cooking and Baking with Equal:
Beyond sweetness, sugar contributes functionality to baked goods. Sugar provides physical properties such as bulk, structure, moisture, tenderness, and browning. Due to these properties, replacing sugar in baked goods can be tricky. The most difficult recipes to replace sugar are in baked goods such as cookies, cakes, muffins, and brownies.
With a few helpful hints using a sugar substitute, like Equal, you will feel comfortable replacing the sugar along with those extra calories and carbohydrates in your recipes!
For best results using Equal in your recipes keep these recommendations in mind:
Equal works best in recipes where sugar's primary role is for flavoring and sweetening, such as fruit pie fillings and cheesecakes. For added sweetness Equal is great sprinkled on top of cakes and desserts.
For recipes such as beverages, smoothies, entrees, sauces, and salad dressings that do not require baking, it may simply be a matter of replacing all the sugar with the proper conversion of Equal to compensate for the sweetness. Use the sweetness conversion chart provided on the website. And, since sweetness in foods is a personal preference simply adjust to your taste.
Using a blend of sugar and Equal sweetener provides another opportunity for preparing recipes that are still lower in calories and carbohydrates than a traditional version using all sugar. Using some sugar will help with the bulk, tenderness, moisture and browning properties. Equal will provide the balance of the sweetness.
Before using Equal in your own recipes make note of the following tips:
Gluten Development and Moisture Retention