 Unlike sucrose, which melts when baked at high temperatures, sucralose maintains its granular structure when subjected to dry, high heat (e.g., in a 350 °F or 180 °C oven).Furthermore, in its pure state, sucralose begins to decompose at 119 °C or 246 °F.Thus, in some recipes, such as "crème brûlée", which require sugar sprinkled on top to partially or fully melt and crystallize, substituting sucralose will not result in the same surface texture, crispness, or crystalline structure.