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Old 01-22-2014, 05:50 PM   #11
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>>corn syrup

go ye forth and think.
so okay, "thinking is an unusual thing" for the 128 character Tweeter crowd, but cooking does not fit into a Tweet.

sugar has a number of variant "forms" - sucrose, dextrose, glucose, and a whole host of "sub-classifications"

if you're working in areas where such differences matter, you need a serious educational bout of "what the h#ll is sugar?"

you can of course ignore the issue.

a willful ignorance will actually not change "the facts" but will like only result in:

"nuts, I did this, according to that, but it didn't work."
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Old 01-22-2014, 05:57 PM   #12
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I would use Lyle's Golden Syrup, Menumaker.
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Old 01-22-2014, 08:14 PM   #13
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I would use Lyle's Golden Syrup, Menumaker.
Good call.

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Old 01-22-2014, 08:24 PM   #14
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Good call.

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Indeed!
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Old 01-22-2014, 08:40 PM   #15
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Originally Posted by Chief Longwind Of The North View Post
The type of sugar in corn syrup, fructose, remains suspended in the syrup solution, whereas cane and beat sugars to indeed crystallize. Corn syrup will allow products like ice cream, fudge, and soft candies to remain creamy and smooth. Fudge made simply with cane and beet sugar are grainy in texture. This effect shouldn't be a problem in cookies.

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Fudge made with beat or cane sugar can be smooth and creamy. It's just tricky. I have made fudge with cocoa, sugar, and butter that was lovely. But, if I'm not really careful, it does sometimes crystallize.
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Old 01-22-2014, 09:02 PM   #16
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Fudge made with beat or cane sugar can be smooth and creamy. It's just tricky. I have made fudge with cocoa, sugar, and butter that was lovely. But, if I'm not really careful, it does sometimes crystallize.
Tis true, good fudge can be made with cane and beet sugar. It does take more care in the making. The sides of the pan must be scraped into the syrup frequently. All sugars must be dissolved before the syrup, fat, and flavor is added. If there is any crystallized sugar (undissolved sugar, such as the dried sugar from the pan sides), it will act as a seed for sugar to continue crystallizing. Then, you have grainy fudge, candy, or whatever sweet confection you are making.

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Old 01-23-2014, 03:45 AM   #17
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Thank you everyone for your help. I think I can take it from here now and I'll let you know how I get on. I'm glad I ran it past you all.
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Old 01-23-2014, 09:40 AM   #18
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The type of sugar in corn syrup, fructose, remains suspended in the syrup solution, whereas cane and beat sugars to indeed crystallize. Corn syrup will allow products like ice cream, fudge, and soft candies to remain creamy and smooth. Fudge made simply with cane and beet sugar are grainy in texture. This effect shouldn't be a problem in cookies.

Seeeeeya; Chief Longwind of the North
Corn syrup, molasses, or honey in cookies is a great addition, keeps them soft and fresh tasting for days!
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Old 01-23-2014, 03:19 PM   #19
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Yes, Any ideas would be appreciated as I cannot find it here. Could Maple syrup be a substitute for example. I can get Sirop d'Agave if that helps.
Thanks Guys
Can't help at the moment but IIRC you are originally British so, for future reference, "Kallo" light and dark corn syrups are now available in Tesco in the UK. Not sure if this helps.
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Old 01-23-2014, 03:23 PM   #20
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I would use Lyle's Golden Syrup, Menumaker.
Well, yes, it's what we usually use in gingerbread but can she get it where she is?
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