Having a diabetic dad, I find it difficult to choose what desserts to make. I tried using Spenda a lot of times and unfortunately they always turn out bad. Either too pale, to hard, to weird looking, they were just plain horrible. Moreover, it is quite expensive and the output is not always edible. It is a bit stressful for me not knowing what will my dessert project become. So instead of wasting awful lot of money and risk the fact of not enjoying my so few baking moments, I threw caution to the wind and made it the old fashioned way, besides I have no idea if I can make caramel using Splenda.
