On a whim (mostly because it was really really cheap) I picked up a bottle of maltitol. Now, I normally use sucralose when I’m baking, mostly because it’s been cut properly to be able to do a direct substitution for sugar. But I thought I’d see if I could use some of this maltitol. I’m sure it’s not pure, since it’s a liquid and pure maltitol has a melting point of about 150 C. Anyway, does anyone know how I could use it instead of sugar or sucralose in a recipe?