Regular sugar, artificial sweetener or...?

I don't use any white sugar or artificial sweeteners. I like to use maple syrup, honey, and blackstrap molasses. The molasses is a good source of calcium and iron.

Luckily for my kids and me, we have no health reasons that prohibit us from using plain old granulated sugar. I am hooked on sugar! I do bak on average about once a week, but a lot of things are perpackaged or from mixes, so I don't need to add any other sugars to it. But I do use sugar in some general cooking. And I eat cereal daily, and if it doe not come pre-sweetened, than I have to add my sugar!

i use regual sugar always for my cooking...since it is cheap also than others mentioned..

I do use splenda in tea & coffee, as well as to sweeten my HM yogurt. But for regular cooking/baking I have always just used regular sugar...mainly because it is just cheaper. I have been wanting to try baking something using Splenda but have been reluctant because I don't want to go to the trouble and it ending up funny tasting or just not baking right. I have been told that Splenda does bake up better than the other artificial sweeteners....can anyone who has baked with it tell me if this is true???

i normally use regular sugar..i find the sweeteners with a different taste.

I am not particular about sugar. Normally use artificial sugar. To use equal or organic sugar is too costly. I am not health conscious, unless if I am having health problem

If it's for me, I will use Splenda. I buy it in the box (loose) so I don't have to fool around with packets. If I am making cookies or treats for others, I will use regular sugar. I like the Splenda for Kool-Aid and iced tea too. It saves me from a lot of empty calories and doesn't impact my blood sugar level.

I usually use regular sugar but tries to reduce the quantities - usually I put only half of it I am not really confident in those artificial sweetener which, I heard, are petroletum derivatives .... What about you?

I have been using Splenda mixed with surgar and use half the amount. Works out pretty well for large receipes. But for coffee and little amounts I just use Splenda alone.

FOr my own recipes I use sugar. My father has diabetes and when I make cakes for him I use and artificial sweetener but the taste is not the same. If the taste were the same or better than sugar I would use artificial sweeteners in my cooking but in my opinion it's not as good as real sugar. But I do use artificial sweeteners for my coffee and tea.

when im baking, i use just the regular refine sugra, that depends actually if someone is watching for their sugra thats the time you use equal or other artificial sweetener...