Could you just take some bakers unsweetened chocolate, melt it, add some liquid splenda to taste (or perhaps some peppermint extract), then let it just set up? Or do you lose the binding when you melt it? Could you even add a bit of heavy cream to make it creamier?

If this WOULD work, then why do SF candy manufacturers insist on adding exlax, whoops I mean sugar alcohols?

In my experience, splenda and chocolate just don't work together. It works best to combine various sweeteners together because they all have different properties or effects which can be undesirable.

so what happens when you do this - does it just not set up, or does it taste funny?

eat well be well chocolate was sweetened with splenda, and it was good, too bad they went our of business, I am going to try it with sweetzfee(liquid splenda) and see how it is, or maybe use splena and sweet n low to cut the bitterness like in the cheese fudge, that came out really good.

liddie, I'm going to try it tomorrow with some liquid splenda and a few drops of liquid sweet & low to break up the sweeteners. I'll let you know!

Back in the Recipe forum called Sweet Treats, stickied at the top is a SUPER helpful post called Contents of Sweet Treats, and inside THAT is a whole selection of recipes and experiments that people have posted, all there for your trying out. PageDown to the section called Confectionary and there are all the melted chocolate thingies.

Have fun! That way you can see what all people have tried and answer your question at least partly before you experiment yourself.

Well, in my experience, just adding splenda to chocolate results in a bizarre tasting combination of very, very bitter followed by very, very sweet. It's like they didn't blend. Adding other ingredients can help or using a combination of sweeteners.

I melt the Splenda in the cream part or any liquid whatsoever...but there are different ways of approaching chocolate other than a straight up melt, stir in granular Splenda...and almost all of them are in the Sweet Treats forum.

Of course, there are different taste reactions, too, and I think you might be more senstitized, Nancy.