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Old 06-01-2006, 02:41 PM   #1
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Corn Syrup Uses?

I have a bottle of Light Corn Syrup in my pantry and got to thinking...

Is this stuff ok to use in recipes that call for a simple syrup- such as a Mint Julep?

I know corn sugar is likely to be fructose instead of cane sugar's sucrose, but what's a few carbon atoms between friends? Right?

Opinions, conjecture and facts all welcomed.

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Old 06-01-2006, 02:47 PM   #2
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Its lovely on pancakes. Or you can make Anzac cookies with it. Mix it 1/2 and 1/2 with molasses for either bran muffins or gingerbread cookies for a lighter dough.

Note: there are several recipes in that thread link I posted for you. Just use the corn syrup instead of golden syrup or honey.
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Old 06-01-2006, 02:52 PM   #3
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I think you will find corn syrup is sweeter than simple syrup.

You should do a comprehensive series of tests, making mint juleps with various amounts of simple syrup and corn syrup and decide if it works well as a substitute. I recommend a series of at least a dozen mint juleps per round of testing. I'll leave it to you how many rounds of tests are necessary.
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Old 06-01-2006, 02:58 PM   #4
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I'd use it to make a nice pecan pie!
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Old 06-01-2006, 03:17 PM   #5
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I would be thrilled to find corn syrup in my cupboard! We can get it imported here in UK, but it is very expensive. I add to the list of stuff I want from US...which is mainly sweet and prepacketed...which is food I never eat in Europe, LOL
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Old 06-01-2006, 04:44 PM   #6
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AndyM... I like your scientific approach. I will report back to the board...

lulu... cannot get in UK? Find yourself a homebrewing shop (big hobby in the UK)... buy a pound or two of "corn sugar powder" and mix with water. If it is too thin, boil for a while in a very clean and smooth pot.

Homebrewers, me included, use corn sugar powder when bottle to give the beer the carbonation. I will likely be fairly inexpensive.
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Old 06-01-2006, 04:55 PM   #7
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You can even use it to take the bitterness on tomato sauces.
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Old 06-01-2006, 05:06 PM   #8
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Quote:
Originally Posted by Hopz
lulu... cannot get in UK? Find yourself a homebrewing shop (big hobby in the UK)... buy a pound or two of "corn sugar powder" and mix with water. If it is too thin, boil for a while in a very clean and smooth pot.

Homebrewers, me included, use corn sugar powder when bottle to give the beer the carbonation. I will likely be fairly inexpensive.
WOW! What an amazing thing to know, thank you very much! As I say, we can get Karo syrup, but it is dear. I'll check it out. My husband has been talking about homebrew......and I have been putting him off, reminded by the stuff my grandfather used to make...but now, maybe....lol!
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Old 06-01-2006, 08:09 PM   #9
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Corn syrup has a definite taste to it. I wouldn't sub it for simple syrup.
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Old 06-02-2006, 09:29 AM   #10
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Corn syrup (light or dark) has a distinctive flavor, like maple syrups, which taste nothing like simple syrup. As a "flavoring" all I can say is try it and see if you like it in place of simple syrup.

Quote:
Originally Posted by Hopz
I know corn sugar is likely to be fructose instead of cane sugar's sucrose, but what's a few carbon atoms between friends? Right?
Actually - when it comes to making candy, and in certain sweets like pecan pie ... those little carbon atoms do make a world of difference - both in flavor and behavior. Harold McGee gives a good couple or so pages description in his book "On Food and Cooking - The Science and Lore of the Kitchen" and Shirley Corriher touches on it in her book, "Cookwise".

What's an atom here and there? Sort of like ... what's the difference in a few hydrogen atoms attached to a carbon chain? Well, mono, dy and tri glycerides ... and saturated, mono and poly unsaturated fats - for an example.
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