How much sugar to use in place of Splenda?

October 19, 2025 •

4 min read

According to the FDA, sucralose (the active ingredient in Splenda) is approximately 600 times sweeter than table sugar, but for most home cooking and baking, the conversion is far simpler. The powdered form of Splenda is often blended with bulking agents like maltodextrin to mimic sugar's volume, making the process of determining how much sugar to use in place of Splenda straightforward for many recipes.

Quick Summary

This guide provides a comprehensive breakdown of converting different types of Splenda back to sugar for various applications. It details conversions for granulated, packet, and blend varieties, explains key functional differences for baking, and offers practical tips for best results.

Key Points

Conversion Varies by Product: For baking and cooking, the ratio of sugar to use in place of Splenda depends on whether you're using Splenda Granulated (1:1 with sugar), Splenda Packets (1 packet for 2 tsp sugar), or Splenda Blends (½ cup for 1 cup sugar).
Splenda Granulated Conversion: Use a 1:1 cup-for-cup conversion when replacing granular Splenda with regular table sugar in most simple recipes and beverages.
Splenda Packets Conversion: Each packet of Splenda sweetens similarly to two teaspoons of sugar, making it an easy swap for drinks or sprinkling on food.
Splenda Blends Conversion: If a recipe calls for a Splenda Blend, which is mixed with real sugar, you will need to use double the amount of regular sugar to achieve the same sweetness and bulk.
Baking Requires Compensation: In baking, sugar provides volume, moisture, and browning that Splenda does not. Using a blended approach or adding ingredients like dry milk powder and extra vanilla can compensate for these functional differences.
Adjust Baking Time: Baked goods made with Splenda may bake faster than those with sugar, so it's wise to start checking for doneness earlier than the recipe dictates.
Avoid All-Splenda for Complex Recipes: For recipes where sugar is critical for texture, like certain cakes or candies, consider a partial substitution or use a Splenda Blend rather than a full replacement.

Understanding the Splenda vs. Sugar Conversion

When substituting sugar for Splenda, the conversion ratio depends entirely on the type of Splenda product you are using. The granular Splenda is formulated for a 1:1 cup-for-cup replacement with sugar, while other forms like Splenda packets or Splenda blends have different ratios. Pure sucralose is incredibly sweet, so manufacturers add bulking agents to make substitution easier for consumers.

Converting Splenda Granulated to Sugar

For the standard granular Splenda that comes in a large baker's bag, the conversion is a simple 1:1 ratio. This is because maltodextrin is added to the sucralose to give it the volume of sugar.

1 cup Splenda Granulated = 1 cup sugar
1 tablespoon Splenda Granulated = 1 tablespoon sugar
1 teaspoon Splenda Granulated = 1 teaspoon sugar

Converting Splenda Packets to Sugar

Individual Splenda packets are much more concentrated. They are typically used for sweetening beverages or sprinkling on food. A good rule of thumb is that one packet offers the sweetness of about two teaspoons of sugar.

1 packet Splenda = 2 teaspoons sugar

Converting Splenda Blends to Sugar

Splenda also offers blends that mix sucralose with real sugar. These products are designed to provide the functional properties of sugar, like browning and moisture, while still cutting calories. For these blends, the conversion is typically 2:1, meaning you use half the amount of the blend as you would regular sugar.

1 cup sugar = ½ cup Splenda Sugar Blend

The Functional Differences in Baking

Beyond sweetness, sugar plays a crucial role in baking that Splenda does not replicate perfectly. This is where baking substitutions become more complex.

Browning: Sugar caramelizes and provides a rich brown color. Baked goods with Splenda will not brown in the same way and may come out paler.
Texture and Volume: Sugar adds volume, moisture, and tenderness to baked goods. Recipes that rely heavily on sugar for structure, like cakes and cookies, may have a flatter, denser, or different texture when using Splenda.
Yeast Activation: Yeast requires real sugar to activate and leaven bread. Using only Splenda will result in a flat loaf.
Moisture Retention: Sugar holds onto moisture, keeping baked goods from drying out. Splenda does not have this same effect, so adding a tablespoon of honey or molasses can help, as can reducing the baking time.

Comparison Table: Splenda to Sugar Conversion


Splenda Product	Conversion to Sugar	Best For	Considerations in Baking
Granulated (Original)	1 cup for 1 cup	Simple recipes, drinks, sprinkling	Lacks browning, affects volume and texture, may bake faster
Packets	1 packet for 2 tsp	Sweetening coffee, tea, cereal	Not suitable for baking large volumes
Sugar Blend	½ cup for 1 cup	Baked goods requiring browning/texture	Contains real sugar, so not calorie-free, provides better results
Stevia Sweetener Jar	½ cup for 1 cup	Baking and cooking	Plant-based, has a unique taste profile, may have an aftertaste

Practical Tips for Successful Substitution

To ensure the best results when switching from Splenda to sugar, consider these tips:

Start with a Blended Approach: For recipes where sugar is a significant structural element (e.g., pound cakes, angel food cakes), the manufacturer recommends only replacing about 25% of the sugar with Splenda Original Granulated to get the best results.
Enhance Flavor: Splenda lacks the complex flavor profile of caramelized sugar. Adding an extra teaspoon of vanilla extract or other flavorings can help boost the overall taste of your baked goods.
Adjust Baking Time: Baked goods made with sucralose may finish cooking faster. Start checking for doneness a few minutes earlier than the recipe specifies.
Compensate for Volume and Texture: For cakes and quick breads, adding half a cup of nonfat dry milk powder and half a teaspoon of baking soda for every cup of Splenda can improve the rise and overall texture.
Understand Moisture Changes: In recipes where moisture is crucial, like fudges or caramel, Splenda Granulated will not work. For quick breads, adding a tablespoon of honey or molasses can provide moisture and a bit of color.

Conclusion

While Splenda is an excellent sugar alternative for those managing their sugar intake, converting it back to sugar isn't always a direct reversal, especially in baking. For simple sweetening needs and most cooking, a straightforward 1:1 cup conversion from Splenda Granulated works well. However, in baking, the structural and textural roles of sugar are crucial. By understanding the different conversion ratios for Splenda's product lines and compensating for sugar's functional properties, you can achieve successful results when using sugar in place of Splenda in your favorite recipes. Always refer to the specific Splenda product's guidelines for the most accurate conversion. For optimal flavor and texture in complex baked goods, a blended approach with partial sugar may be necessary to replicate the results of an all-sugar recipe.

Sources

Deaconess: Sugar Substitutes & Sugar Blends Rev. 2016
CHAS Health: Baking and Sugar Substitutes
Splenda: Baking Tips for Splenda Original Sweeteners
Allrecipes: Baking With Sugar And Sugar Substitutes
FDA: Aspartame and Other Sweeteners in Food
Healthline: Sucralose (Splenda): Good or Bad?

Frequently Asked Questions

You can use one cup of regular table sugar for every one cup of Splenda Granulated. This is because Splenda adds bulking agents to its sucralose to create a 1:1 volume conversion for cooking and baking.

One single Splenda packet is equivalent in sweetness to approximately two teaspoons of regular sugar. For recipes with multiple packets, simply multiply the number of packets by two to get the equivalent amount in teaspoons of sugar.

For simple recipes and sweetening beverages, the 1:1 cup conversion for Splenda Granulated works well. However, in baking, sugar provides critical structure, browning, and moisture, which Splenda lacks. You may need to compensate for these functional differences when baking.

For Splenda Blends, which are part sucralose and part sugar, the conversion is 2:1. You would use half the amount of the blend as you would regular sugar to achieve the same sweetness and bulk.

Sugar caramelizes when heated, which gives baked goods their characteristic golden-brown color. Splenda does not caramelize, so items baked with it will remain paler. This is a normal and expected outcome.

While you're converting Splenda back to sugar, you are adding the moisture back. However, if you are moving the other way, from sugar to Splenda, you might add a tablespoon of honey or molasses to compensate for the moisture loss.

Yes, yeast requires real sugar for activation. If you are baking with yeast, replacing Splenda with sugar is necessary for the dough to rise properly.