How to Use Stevia

The most frequent mistake people make with powdered stevia is measuring out too much. Very tiny amounts of the powder can greatly sweeten. Liquid extracts can be measured out in drops until the right amount of sweetening is achieved. Often just one half to one teaspoon of the liquid achieves the same effect as one cup of white sugar. If a powdered form is used, mixing it with hot water is recommended in order to create a more workable concentrate. Hot liquids seem to release the sweetening power of stevia more rapidly. This concentrate should be refrigerated and measured out with an eye dropper. Baked goods sweetened with stevia do not brown as much, and using stevia in recipes with distinct flavors like lemon, cinnamon, carob, etc. achieves better results than adding it to blander food items. Baking with stevia takes some getting used to. Stevia can also be added to other sweeteners like honey to lower their caloric content. People who cook with stevia often add it to honey or molasses to increase sweetening power in smaller quantities. Stevia works particularly well on dairy products, fruit dishes, beverages and fresh desserts. It can be combined with other sugars such as molasses, honey, maple syrup, fructose etc. in order to minimize their use. (NOTE: Stevia does not work well with yeast breads which require caloric forms of sugar to rise.