Which one to use: Monk Fruit and Stevia are your everyday white sugar swaps for tea, coffee, cereals and light bakes. Erythritol is a pure, single-ingredient option for hot drinks, fruit and everyday baking. Golden suits sponges and biscuits. Demerara is for sprinkling over crumbles, porridge and fruit. Soft Brown is for cookies, muffins and sauces. Dark Brown is for gingerbread, brownies, Christmas puddings and sticky glazes.
Swapping for sugar: Use Monk Fruit, Stevia, Golden, Demerara, Soft Brown and Dark Brown 1:1, spoon for spoon, in place of the sugar each one replaces. Erythritol is about 70% as sweet as sugar, so use a little more if you like things sweeter.
Browning and caramelisation: Erythritol doesn’t brown in the same way as sugar, so your bakes may look paler. Go by the baking time in the recipe rather than the colour.
Solubility: They dissolve best in warm or room-temperature liquids. In cold drinks or unheated icings they can leave a slight grittiness.
Storage: Keep the jars in a cool, dry place with the lids tightly closed. If a jar clumps, give it a shake or break it up with a spoon before measuring.
Digestive tolerance: These sweeteners contain polyols, which can have a mild laxative effect in sensitive people if you eat a lot. Keep away from pets.
