well, I guess I should have done my research before I tried this. Because you can't take a recipe for corn syrup substitute and use Splenda in place of sugar. It won't work because the chemical properties and chemical reactions are completely different. For one thing, Splenda doesn't carmelize, so it doesn't thicken. So there is no "soft ball stage." Adding 2 cups of Splenda to 3/4 c water gives you 3/4 cup of really sweet water.....nothing syrupy about it. This was a complete waste of expensive Splenda.