Splenda is a sugar substitute introduced to most U.S. markets in late 2000. It has just two calories per teaspoon (compared to sugar’s 15 calories per teaspoon) and is made of sucralose, which comes from sugar.
In the March 2001 issue of ‘Consumer Reports’, a taste comparison between Splenda, sugar, and other sugar substitutes suggested that Splenda may be best when used to sweeten tea. Tastes were similar between sugar, Equal, Sweet ‘N Low, and Splenda though costs were quite different (sugar costs a penny per tablespoon while both Splenda and Equal are about six cents per tablespoon).
Splenda didn’t fare as well in baking products, leaving an aftertaste, cookies that broke easily, and felt like “dry mush in the mouth.”