It has been on my list for over a year to break down the actual nutritional information of Splenda in a Q&A.

I keep bugging people in the grocery store when I see it in carts :)

"Did you know that that stuff is almost all sugar?"

trust me, I know these things

I have an unopened package of Splenda in my pantry. I've been meaning to experiment with it to compare it with granulated sugar in various applications (like sugar cookies, for one). And then compare the nutritional info per cookie (or whatever).

nal.usda.gov/fnic/…

pffft Their link to "everything about sucralose" actually links to a stevia article

This is pretty cool:

from caloriecontrol.org/its-the-dose-that-matters

Not for the answer, just interesting info.

This seems a better way to break a coconut than stabbing it in the eye....

WEEKEND!!!

@JourneymanGeek omg, the Curiosity Show! I had totally forgotten about it.

@JourneymanGeek Sleep tight!For once something useful got starred, instead of a joke!

@Jolenealaska Given some of the comments, to be clear, I am not looking for a book. I am looking for general guidelines, like "you probably can't replace it all when baking, and are best off looking for a specialized recipe", or "you can't use these ones if it's going to be heated". Feel free to suggest edits if that will help, but I would really rather this be a question that provides some of the common starting points, rather than requiring exhaustive answers.