In reply to Tina.

We tolerate a small amount of Splenda when it comes to certain recipes. However, many people still use it for baking (using it and consuming it in large quantities) which we advise against. If you'd like some natural syrups, Sukrin is the way to go! Their syrups are made of a plant fiber called isomaltooligosaccharide and it's naturally sweet. Try them out :)