Saccharin is a stable sugar substitute that does not lose its sweetness when baked. This is different than aspartame whose sweetness is not able to hold up to temperatures. While it sticks up to high temperatures, it does not provide the same volume, moisture, or browning as sugar.
Substituting volume is especially difficult since saccharin is 300-500 times sweeter than sugar. As a result, using a small amount of saccharin for a relatively large amount of sugar can leave some recipes out of balance. Often when baking with saccharin it’s suggested to keep half of the sugar and only substitute half for saccharin. This helps reduce the overall sugar content while better maintaining the volume, moisture, and browning.
When substituting saccharin for all of the sugar in a recipe, it is best substituted in recipes that already have natural sugars (e.g. cobblers, pies, and other baked goods with fruits) as the naturally occurring sugars can help balance the moisture content. If you’re looking to bake cakes, muffins, and cookies entirely with saccharin, stick to recipes that are already designed for this and do not substitute the saccharin for sugar in other recipes. If you’re looking for semi-homemade, try Sweet‘N Low baking mixes. To help achieve carmelization, try spraying the top of cakes, muffins, and cookies with vegetable oil cooking spray.
While saccharin maintains its sweetness when heated and can work in baking, when looking to substitute in recipes choosing a 1:1 sugar to sugar substitute can be much easier. For less finicky substitutions, try baking with granulated sucralose instead.
For those who prefer saccharin or need to use what is in the pantry, use this chart for substituting:
Saccharin Substituting Chart
¼ cup sugar : 2 teaspoons granulated saccharin
1/3 cup sugar : 2 ½ teaspoons granulated saccharin
½ cup sugar: 4 teaspoons granulated saccharin
1 cup sugar : 8 teaspoons granulated saccharin