Suger substitute in Sauces and Rubs


 
J

Joe Perez

TVWBB Member
I am wondering if anyone has used Splenda in place of suger when making a sauce or in a rub. I think using it in a rub may detract from the quality of the rub but I'm curious about the results in a sauce.
 
Paul,
Thank you for the response. Still green about the site. I should have checked for previous threads. Again thanks for taking time to respond.

Joe
 
Another natural sugar substitute that you might want to try using in your sauces is "Agave Nectar". It's a thick syrup, made from the same plant as tequila is made from. It's becoming very widely used instead of sugar and you won't be able to detect the difference in the finished product.
PS. It's suppossed to be ggod for hypogluacimics as it does not alter your blood sugars(follow up on that).
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Still green about the site. I should have checked for previous threads. </div></BLOCKQUOTE>

Not a problem at all...that's what we do here. I should have mentioned earlier; welcome to the site. Ask away, that's how we all learn.

Paul
 
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