menumaker
Sous Chef
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
Thanks Guys
ISO substitute for Light Corn Syrup
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Chief Longwind Of The North
Certified/Certifiable
I would use the agave syrup as it has a more neutral flavor than does maple syrup. Of course, it depends what recipe you're using the syrup in. for instance, pecan pie made with maple instead of corn syrup is simply wonderful. But I wouldn't use it to sweeten, say, cherry compote.
Seeeeeeya; Chief Longwind of the North
Seeeeeeya; Chief Longwind of the North
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menumaker
Sous Chef
Thanks Chief,
It's actually for a gingerbread with stout ( Guinness) recipe but I have come across this conundrum before and want to knock it on the head once and for all
It's actually for a gingerbread with stout ( Guinness) recipe but I have come across this conundrum before and want to knock it on the head once and for all
Rocket_J_Dawg
Sous Chef
I've had Agave syrup on Torrejas in Cuba. (cuban version of French Toast) and man oh man is it ever sweet. You should probably use less than an equal amount of corn syrup. This may help.
Tips for Substituting Agave in Baked Goods | The Kitchn
Tips for Substituting Agave in Baked Goods | The Kitchn
jennyema
Chef Extraordinaire
Using real maple syrup as a sub for corn syrup would be REALLLLLY expensive not to mention very different in flavor.
Corn syrup is very neutral
Corn syrup is very neutral
Oldvine
Sous Chef
Corn syrup does something chemically in some recipes and I'm not sure exactly what, maybe to do with how it does or does not crystallize. Imitation maple syrup is usually flavored cane syrup and would work if the maple flavor is OK for the recipe. Ginger bread might be one of those recipes. And I think it would depend on how much syrup is called for in the recipe if the maple flavor has much impact on taste. You could probably make up a substitute with water and sugar if you want no distinct flavor.
jennyema
Chef Extraordinaire
I think you are right about the corn syrup being needed for some recipes, but Ic an't recall why ...
Artificial maple syrup is flavored corn syrup. Real cane syrup like Steens is pricey and can be hard to find.
Since its for gingerbread, honey might work.
Some fudge recipes call for corn syrup and I'm pretty sure they don't work with substitutes. I seem to remember reading that it helped prevent crystallization.
salt and pepper
Executive Chef
<LI class=b_algo>Homemade Corn Syrup Substitute Simple Syrup ) Recipe ...
www.food.com › Recipeshttp://www.bing.com/search?q=can+i+substitute+simple+syrup+for+corn+syrup&go=&qs=ds&form=QBLH#
www.food.com › Recipeshttp://www.bing.com/search?q=can+i+substitute+simple+syrup+for+corn+syrup&go=&qs=ds&form=QBLH#
- Rating: 5/5 ·
- 33 reviews ·
- 20 mins ·
- 774.9 cal
Chief Longwind Of The North
Certified/Certifiable
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
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."
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."
I would use Lyle's Golden Syrup, Menumaker.
Chief Longwind Of The North
Certified/Certifiable
Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
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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.
Chief Longwind Of The North
Certified/Certifiable
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.
Seeeeeeya; Chief Longwind of the North
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menumaker
Sous Chef
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.
bakechef
Executive Chef
Corn syrup, molasses, or honey in cookies is a great addition, keeps them soft and fresh tasting for days!
Mad Cook
Master Chef
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.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
Mad Cook
Master Chef
Well, yes, it's what we usually use in gingerbread but can she get it where she is?
