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
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.
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.
I would use Lyle's Golden Syrup, Menumaker.
Good call.
Seeeeeya; Chief Longwind of the North
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.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
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.
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
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
Well, yes, it's what we usually use in gingerbread but can she get it where she is?I would use Lyle's Golden Syrup, Menumaker.