[vanilla-almond]

Thank you for the answers. I didn't find it difficult to transition to stevia. At first, it had a different taste from sugar (not unpleasant, much sweeter) but I got used to the taste. Some people find stevia has a bitter aftertaste. Lots of stevia products are a mixture of stevia and erythritol (like 'Truvia') to mask any bitter aftertaste. I use less stevia than sugar (about half of the sugar amount).

[mod]

Are you using stevia in all places you would use sugar?

Are there any things/situations you can't use stevia for?

[sillystuff]

> Are there any things/situations you can't use stevia for?

Unrefined ground dried stevia leaf can be quite bitter depending on what it is mixed into. I find it works well in baked goods like cinnamon rolls and corn bread, but makes berry smoothies too bitter to drink.

The refined version is much less bitter-- e.g., it works in berry smoothies (but, there is a very noticeable fake sugar taste/after taste with smoothies).

In either case, mixing with a little regular sugar (naturally occurring sugar content in e.g., berry smoothies is sufficient), generally improves the favor.

And, stevia does not caramelize like sugar when cooked. E.g., replacing most of the sugar in pancake/waffle batter will result in pancakes/waffles that do not brown when cooked.

[vanilla-almond]

Yes, I have replaced sugar completely with stevia. I have tried different stevia brands and found them fairly similar - they are a mixture of stevia blends with erythritol.

I found one stevia brand with a 1:8 ratio (1g of stevia = 8g of Sugar i.e. 1:8 ratio). Found that too sweet for me and had a bitter aftertaste. I usually buy stevia with a 1:2 ratio (i.e. 1g of stevia = 2g of Sugar).

I use stevia in tea and coffee. Have also used stevia successfully to make cakes, cookies, and ice cream.