If baking: measure for measure, no (i.e., 1 T caster sugar, 1 T sweetener). Better approach is to find recipes that provide sweetening in other forms (honey, apple sauce or pureed fruit are frequently-used substitutions for sugar or sweetener). If you are working with a recipe you already have & want to recreate without sugar, try experimenting with the substitutions. Some cooks have devised ways of using sweetener in baked goods, but many believe the finished product has a "metallic" taste.
It is used as a sweetener in culinary concoctions.
Granulated sugar shouldn't be used as a substitute where caster sugar is specified in a recipe; granulated sugar will be too coarse.
An artificial sweetener is a sugar substitute, a food additive which attempts to duplicate the effect of sugar in taste but with fewer calories.
Sweeteners are products that act as substitute to sugar and can provide quick energy and a concentrated source of calories just like sugar.
Popular sugar substitute options for baking include stevia, erythritol, xylitol, and monk fruit sweetener.
You could substitute splenda or another sweetener.
Just substitute the sugar in your recipe with honey, splenda, equal or whatever sweetener you want.
Sorbitol, which is a fake sweetener, is not safe to use as a substitute for sugar. The fake sweeteners contain large amount of synthetic additives which can be unhealthy for one to consume.
No, honey is not a substitute for sugar in someone who has diabetes. It is however, good for allergies and a sweetener.
You should be able to substitute granulated sugar doe castor sugar without any significant detriment to the resulting product.
You need to substitute the sugar with an alternative like a sweetener, Canderel is an excellent replacement but there are other alternatives available.
The U.S. equivalent of golden caster sugar is typically light brown sugar or a mix of granulated sugar and a small amount of molasses. Golden caster sugar has a fine texture and a slightly caramel flavor, which can be mimicked by using superfine sugar mixed with a bit of molasses. If you need a precise substitute, you can also process granulated sugar in a food processor to achieve a finer texture.