Splenda instead of Honey??

 Hi everyone, I feel a baking binge coming on (where I bake a lot) but have been holding it off cuz I'm uncertain of how to replace honey in recipes, I do have Agave Nectar, but I think I'd rather use Splenda. Does anyone know if I can substitute honey for Splenda, and what is the ratio to be able to do so?  

I'd be more concerned about the flour... what are you going to use to replace it?

And yes, Splenda is a better option.

not sure, you should ask some of the bakers in the group. The thing i'd worry about is the liquidy part of the honey, and if you should add more liquid, when you're replacing it with splenda

I think it depends on what you are baking it in. Does the recipe call for honey for the flavour? Is it for the sweetness? The consistency? 
Depending on what it's used in the recipe for is what you would replace it with...

If you post the recipe, I can try to offer some suggestions.