I was thinking of getting a bottle of these, either caramel or vanilla, but I'm concerned about the sugar content. And the sugar free one I saw uses Splenda. Should I just get the regular and not use much of it? Or should I look around at other places?

Yah, I've seen that one at the store. I just wasn't sure if I wanted to use Splenda. I've heard it isn't very safe.

If you want the flavor without any sweetener, try http://capellaflavordrops.com/

They also sell a sweetened flavoring (with Splenda).

With these drops, you use much, much less than flavored syrups. So about 3-4 drops for a cup of coffee.

I buy the unsweetened kind. My hubby likes the sweet stuff, so he just adds Stevia to his coffee with the flavor drops.

I have noticed no negative effects with Splenda in my own personal use. Everyone must decide for him/herself on whether to include artificial sweeteners. My personal belief is that, in moderation, they do no harm and make my life easier (and tastier!)

However, you can get "flavor drops" from various manufacturers, which are completely unsweetened. When combined with the sweetener of your choice, which could be stevia, splenda, or any other sweetener, they'd acheive the same result, and you'd control the sweetener and sweetness. Several manufacturers also make Stevia-sweetened syrups, but you may need to order them online.

Oooo, those look nice! And some sound really yummy. Do you know what the S&H is for them?

These sound like something I could use in my coffee with my stevia (I am trying to avoid splenda best I can). I went to the site but for the life of me couldn't discern what's IN the drops...

Anyone know???

I use the English Toffee Stevia everyday in our yogurt. Have the lemon, orange, grape, and root beer. You have to be careful not to use too much or it will come off as bitter. I have to drink lots of water and these help me get it down. I have used the English toffee in my tea and really like it. Now for the SF Monin pitch. I do love the SF Monin and yes they do have Splenda. I use the white chocolate in my chai tea and use the others in baking and ricotta cheese and stuff. I try to use stevia in baking, but it is hard to regulate and even with two stevia cookbooks. I guess it is you own personal choice thingy.