Can splenda be used to make hard candy?

Splenda (sucralose) is not a suitable sweetener for making hard candy. Here's why:

* Melting point: Sucralose doesn't melt like sugar. It will decompose and burn before reaching the temperature needed for candy making.

* Taste: Splenda doesn't caramelize like sugar, so it won't provide the characteristic flavor of hard candy. It also has a slightly bitter aftertaste that might be noticeable in candy.

* Texture: Sucralose doesn't have the same viscosity as sugar, making it difficult to achieve the desired texture in hard candy. It might create a grainy or crumbly candy.

Alternatives for making hard candy with sugar substitutes:

* Sugar alcohols: Erythritol, xylitol, and maltitol can be used in small amounts to reduce sugar content while still achieving a candy-like texture.

* Sugar blends: Many sugar substitute brands offer blends specifically for baking and candy making. These often combine sugar alcohols with other sweeteners for a better taste and texture.

Important notes:

* Experiment with recipes to find the right ratio of sugar substitute to other ingredients for a successful outcome.

* Be cautious with sugar alcohols, as they can cause digestive discomfort in some people.

Remember: Making hard candy requires careful temperature control and precise measurements, especially when using substitutes.