This needs to be divided into situations, if it is just a sweet replacement, then you can use stevia, the amount of about one-tenth of the amount of sucrose, of course, according to personal preference and stevia varieties vary, but if sucrose plays the role of not only a sweetener, but also has the role of bonding, hardening, such as the production of peach crisp, fried rice candy, etc., you can not use something else to replace the sucrose.