- 1 cup granulated Splenda
- 1 tsp cornstarch
- Place the Splenda and the cornstarch in a blender.
- Blend on high speed until the texture is similar to powdered sugar (approximately
- You may need to scrape down the blender bowl several times in the
- Sugar can be stored in an airtight container for up to a month. Try dusting it on
candies, tarts, or lemon bars.
Makes: about ⅓ cup