Honestly, I have used splenda for EVERYTHING - lots of cooking and baking, and never had any problems. I've used it to caramelize fruit, make all sorts of cakes/cookies, frosting, bread, meringue, etc. I use it to make cranberry sauce at Thanksgiving, we had a poster here who was SURE there was no way the sauce would "gel" without sugar, but it did just fine (it gels from the
pectin in the ...