Blar.

I think I must be the only person in the world that has my particular complaints when it comes to Splenda. A lot of people complain that it makes things bitter. I've found that in pop and such, it doesn't contribute bitterness at all. In fact, cold drinks with it in is just fine. I can't use it for coffee, though - I'd much rather prefer the saccharine substitutes like Equal or even Sweet-n-Low. Splenda makes foam on the top of the coffee, plus it has a tendency to really oversweeten. (When they say it measures equal for sugar? They lie.) Same thing with baked goods, at least for the oversweetening bit. It makes things really disgustingly sweet if you use the same volume of it as you would in a sugar-based recipe, along with making it not turn out as pretty. :|

I think the worst part, though, is the aftertaste I get from it - still not bitter, but a kind of terrible lingering sweetness that stays in my mouth for hours. My parents apparently don't get this at all. I can thus tell in two ways, immediately after having a bite of a slice of pie, whether or not it was baked with Splenda - and when I frown and comment on it, they ogle at me. "You can tell?" Of course I can tell. Why can't you? D: Maybe their tongues are old.

And the problem, of course, is that the problems don't go away even when you use half sugar and half Splenda. Sigh. I am damned either way if I want brownies that have 2 cups of sugar in them.

(Also? Don't ever try to make chocolate rolled-oat frogs with all Splenda. Bad, bad idea. The shit breaks down into a vile-smelling liquid while cooking, and you can taste nothing but that terrible awful chemical sweetness in them afterwards.)