Sucralose remains heat-stable up to 450°F (232°C), meaning standard baking and reduction temperatures will not degrade its sweetness or create bitter chemical off-notes. The danger during stovetop reduction lies almost entirely with milk proteins.
Dairy proteins separate and scorch when exposed to sudden thermal spikes. If your burner heat creeps too high, the butterfat will break away from the whey proteins, leaving a slick of yellow oil floating on top of curdled cream.
If separation happens, take the pan off the heat immediately. Whisk in one tablespoon of boiling water or cold heavy cream vigorously for 30 seconds. The sudden temperature shift and mechanical agitation will often re-emulsify the fats into a smooth suspension.
Keep your burner set to low or medium-low. Patience during the first eight minutes yields a silky product that rivals commercial canned goods in both shine and texture.
