Cathy from Melvingdale is looking for a sucaryl sugar substitute. We discussed sucaryl solution with our dietician who mentioned that it was “banned for use in the US some years ago.” The sucaryl solution probably refers to the liquid form of this artificial sweetner. According to the US Diabetes Association, “low-calorie sweeteners are ‘free foods.’ They make food taste sweet, and have no calories and do not raise blood glucose levels. They do not count as a carbohydrate, a fat, or any other exchange. They can be added to your meal plan instead of substituted.” Our pastry chefs prefer baking with Splenda. Sucralose is the newest low-calorie sweetener on the market. Sucralose is not affected by heat and retains its sweetness in hot beverages, baked goods, and processed foods. Use splenda in a one to one ratio as regular sugar. From what we’ve learned, 1 tsp of sucaryl should equal from between 3/4 to 1 cup of sugar substitute. Unfortunately, we have not baked with it and are just not sure. You might consider dividing your recipe and half and baking one batch with the 3/4 cup of sugar substitute. If your batter is not sweet enough, you can make the second batch with more sweetener.