Hopz
Senior Cook
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.
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.