Corn Syrup substitutes

[Alyson]

I wouldn't. When you are making candy, you have to have the right sugar
content and temperatures for the consistency to be correct. If you use
honey, the sugar content, and boiling point will not be the same, so the
recipe will probably not work. You will waste the ingredients. Corn syrup
is so much less expensive than honey too!
Alyson
www.cooksco.com

Hnolla <hno...@earthlink.net> wrote in message
news:E9cA5.1495$Ww1....@newsread03.prod.itd.earthlink.net...
> I am trying to replicate Mounds or Almond Joy bars. Most of the recipes
> call for corn syrup. Can I substitute Honey for Corn Syrup in recipes?
>
> Thanks in advance.
>
>
>

[Hnolla]

[Edward Tweedly]

In article <_3dA5.11484$YG5....@tor-nn1.netcom.ca>,

"Alyson" <aly...@netcom.ca> wrote:
> I wouldn't. When you are making candy, you have to have the right
sugar
> content and temperatures for the consistency to be correct. If you
use
> honey, the sugar content, and boiling point will not be the same, so
the
> recipe will probably not work. You will waste the ingredients. Corn
syrup
> is so much less expensive than honey too!
> Alyson
> www.cooksco.com
>
> Hnolla <hno...@earthlink.net> wrote in message
> news:E9cA5.1495$Ww1....@newsread03.prod.itd.earthlink.net...

I have exactly the same need. I NEED a substitute for corn syrup
because I can't get it here in France. Anybody have any ideas?
--
Edward Tweedly
http://www.tweedly.com

Sent via Deja.com http://www.deja.com/
Before you buy.

[Cynthia Shiang-Sheng Smith]

Edward Tweedly <etwe...@my-deja.com> writes:

> I have exactly the same need. I NEED a substitute for corn syrup
> because I can't get it here in France. Anybody have any ideas?

I have the same problem being in Norway. Will "dark syrup" work for
pecan (and other nut) pies?

Cyn
--
o o __/\__ )
http://www.uio.no/~cynthiss o o /o \_/)
cs...@cornell.edu \___~__/ \)
IsFugl@IRC \) )

[Jane Waddell]

I've used Golden Syrup in many different instances, and things have
worked out just fine (including candies).

[Jane Waddell]

I've used Golden Syrup on many occasions, and it has worked fine (yes,
even in candies).

Jane

[Jim Davis]

Bearhair wrote:

> Cynthia Shiang-Sheng Smith <cynt...@ulrik.uio.no> wrote:
>
> >Edward Tweedly <etwe...@my-deja.com> writes:
> >
> >
> >> I have exactly the same need. I NEED a substitute for corn syrup
> >> because I can't get it here in France. Anybody have any ideas?
> >
> >I have the same problem being in Norway. Will "dark syrup" work for
> >pecan (and other nut) pies?
>

> A search on www.google.com for "corn syrup substitution" gave me
> http://www.masterstech-home.com/The_Kitchen/Articles/TheFoodLoversTiptionary.html,
> which claims:
>
> Substitution for 1 cup light corn syrup: 1-1/4 cups granulated sugar and
> 1/4 cup water.
>
> For 1 cup dark corn syrup: 3/4 cup light corn syrup plus 1/4 cup light
> molasses, or 1-1/4 cups packed brown sugar plus 1/4 cup water.

Thank you! Got a question though. You gotta cook it for awhile or just use mixed
like that?

[Serial # 19781010]

YOU can also you use 1 cup of sugar and 1/4 cup of water and it will
give you the same effect as corn syrup.i

On Wed, 27 Sep 2000 08:01:01 -0700, Jane Waddell
<jane_w...@imagebuilder.com> wrote:

[Edward Tweedly]

In article <3z3itri...@ulrik.uio.no>,

Cynthia Shiang-Sheng Smith <cynt...@ulrik.uio.no> wrote:
> Edward Tweedly <etwe...@my-deja.com> writes:
>
> > I have exactly the same need. I NEED a substitute for corn syrup
> > because I can't get it here in France. Anybody have any ideas?
>
> I have the same problem being in Norway. Will "dark syrup" work for
> pecan (and other nut) pies?
>

> Cyn

Somebody else in the thread said use Golden Syrup (which I had a can
of, from a shopping trip to the UK!). I don't know about dark syrup,
I'd guess it would be a matter of taste. I'd eat a pecan pie made with
it.

[Cynthia Shiang-Sheng Smith]

Edward Tweedly <etwe...@my-deja.com> writes:

> Somebody else in the thread said use Golden Syrup (which I had a can
> of, from a shopping trip to the UK!). I don't know about dark syrup,
> I'd guess it would be a matter of taste. I'd eat a pecan pie made with
> it.

Actually, the dark syrup pecan pie turned out quite ok :-) It seems
to require less baking time though.

[Bill Jr or Ruth]

Does the equal one cup or 1 1/4 cup of corn syrup ?

Serial # 19781010 <an...@gfree.net> wrote in message
news:5e75ts8ju4b5r30r1...@4ax.com...

> YOU can also you use 1 cup of sugar and 1/4 cup of water and it will
> give you the same effect as corn syrup.i
>
>
> On Wed, 27 Sep 2000 08:01:01 -0700, Jane Waddell
> <jane_w...@imagebuilder.com> wrote:
>
> >Hnolla wrote:
> >>