subtitutes ???
 

Can I substitute spenda for icing sugar??Would it be the same eg......1 cup icing sugar =1 cup splenda

It depends on the recipe - if it's for sweetening purposes only or to sprinkle over something it's fine. If it's in a particular recipe where the other properties of sugar are necessary, then it won't work because texture and browning aren't added with Splenda.
Babs

icing sugar is powdered sugar so you will need to place the splenda in a food processor or blender to get to the texture powderedsugar

powdered erythritol mixed with a little polyd works well for icing.

The recipe is as follows :
4 cups of icing sugar
1 pkg of cream cheese
4 1 ounce squares of unsweetened bakers chocolate
1 teaspoon of vanilla
dash of salt
1/2 cup of nuts (optional)
soften cream cheese then start adding icing sugar (add gradually) melt choc. on low after the cream cheese icing sugar is mixed add choc. put it in a greased pan and put in fridge for several hours or stick in freezer

You don't cook it at all
could splenda be used for this recipe

if you want to use splenda this suggestion is about as close as your going to get but remember to use the carb count for the pre grinded volume of splenda.

I make a smaller version of this all the time.

I just melt 1/2 square chocolate in the microwave with some butter. Then stir in some softened cream cheese, vanilla, and sweetner for a single serving treat. Splenda has always worked fine for me even without powdering (I do use packets not granual please note). The powdering may just make it a tad smoother, but that would be about only benefit I could see.

First of all, splenda is formulated to sub 1 for 1 with granulated sugar. Granulated sugar weighs a little less than twice as much as icing sugar for the same amount of volume. With this in mind, you'll want to use about 2 1/2 C. splenda for this recipe.

Secondly, the recipe relies on the textural properties of sugar to create gooeyness/chewiness in the fudge, so texturally, you're going to be looking at a different animal.

Lastly, splenda, by itself, combined with chocolate seems to be problematic for quite a few people. The common complaint is that the final product isn't sweet enough, regardless of the amount of splenda added. This doesn't happen to everyone. I'm also not sure what causes it. My top theory has to do with the quantity of sweetener involved. The bitterness of chocolate requires a substantial amount of additional sweetener as compared to other desserts. Although splenda works wonderfully in small amounts, when you get to the amount required to sweeten chocolate, the aftertaste becomes quite noticeable. For whatever the reason, you might want to be aware of the issue. Using more than one sweetener is a sure fire way of resolving it.

Thank you so much for the information very informative scott123 thanks everyone

what amounts
 

How much cream cheese and how much sweetner??

I find it ten times easier to hunt down a recipe that someone else has already hacked than to try to convert. If you go to the Table of Contents post in the Sweet Treats forum and scroll down, there are several frosting recipes. :thup:

This may sound bacd, but generally just as much as I feel like at the time. Sweetners I found 3 packets splenda and 2 sweet and low are generally good, I can add more after I taste.

The cream cheese is probably 2-4 oz, way more then I should have. Or a smaller amount with some sour cream mixed in at end.

Generally my cooking like this happens in one of two ways. I will look in fridge and say hmm these sound good together. Or I will spend a long time on the net looking up recipies, most of which sound complicated and time consuming. So I'll then kind of look at what is the basic flavours of the recipie, then try to reproduce it with what I have on hand and =by throwing it in the microwave. Course it's not exactly the same and texture is prob way different, but it can cure a small craving and be made one serving so I don't have left overs to overeat on