— Kim Chandley

Well, I don't use artificial sweeteners at all. Ever, ever. And I did a, a live event on that as well. There are many reasons, too many reasons to go through them right now. Alternate to sugar, if what you mean. Kim is an alternate to cane sugar. Then I use coconut sugar and I use whole cane sugar, which is cane sugar, but it has, it's the, it's the entire sugar cane with the molasses intact. So I use coconut sugar, maple sugar. All these different sugars are going to add some flavor. So you have to remember that. And they have different differing amounts of moisture, so you may have to work on your recipe. And I also have date sugar very fine, but I don't, I don't bake with date sugar because even the really, really, really super fine, which I'm happy to see now, it doesn't dissolve in the same way. I like maple syrup a lot. I like date syrup a lot and I like fruit paste as alternative sweeteners. But you need to really know which is going to work with which. And I don't wanna discourage anyone because it's actually super fun to do these things and you know, you might have some recipes that don't work out, but unless they're horrible, which is really unusual. I mean if you use salt instead of sugar, which I did once, you are gonna have to dump it. Otherwise you take your cake that was too dry or too gummy, dry it out or moist in it, keep the crumbs and make a crust.