The recipe is still in the oven, but I’m trying to do home-baked vegetarian baked beans from scratch for the first time. My basic recipe is the one at allrecipes.com, with the addition of about 1/2 teaspoon ground chili pepper and 1 teaspoon liquid smoke, and replacing two of the cans of tomato sauce with 1 6-oz can tomato paste, 3 oz bourbon, an extra ounce of vinegar (replacing the cider vinegar with balsamic vinegar).
While I like the sweet taste of baked beans, I’m uncertain about how this sort of recipe will work with non-nutritive sweeteners rather than brown sugar and molasses. Has anyone tried this with Splenda brown sugar blend, or replacing the molasses with blue agave syrup, or using less sweetener altogether? If so, how did it come out?