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Old 05-05-2012, 04:39 PM   #1
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Corn Syrup (Karo) vs. Pure Cane Sugar

This is not a debate about the relative merits.

I am looking for relative sweetness info.

If I use a cup of sugar in a recipe and want to replace it with corn syrup, how much do I use to get the same amount of sweetness in the end product?

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 05-05-2012, 04:43 PM   #2
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I would taste a 1/4 tsp of Karo and 1/4 tsp of sugar, see what the difference in sweetness is. Then judge from there.

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Old 05-05-2012, 05:03 PM   #3
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Karo seems to work better (provide a nicer consistency) in some semi soft cake icings.
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Old 05-05-2012, 06:52 PM   #4
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From what I could see on cooks.com the ratio is 1 1/2 cups corn syrup to one cup of white sugar.
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Old 05-05-2012, 07:49 PM   #5
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Aunt Bea is right on with the ratio. Here's more info:
"Don't replace more than half of sugar in any recipe with corn syrup. Substitute 1 1/2 cups corn syrup for each cup granulated sugar, since corn syrup isn't as sweet as sugar, then reduce a liquid in the recipe by 1/4 cup. Will affect appearance and flavor slightly."
Cook's Thesaurus: Sugar
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corn, sugar

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