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Pecan Pie and Corn Syrup vs. Sweetened-Condensed Milk
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Damaeus
Nov 27, 2013, 6:40:09 AM11/27/13
to
I've got to make a pecan pie for Thanksgiving and one of the guests is
allergic to corn. So I thought I'd make two pies -- one regular one the
classic way (corn syrup (actually moonshine syrup which is a mixture of
corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
and one that replaces the corn syrup with sweetened-condensed milk.
So I thought I'd look around on the internet to see if a recipe already
exists so I could ascertain whether someone else had tried this with any
success and to find out if I should make any adjustments. I didn't find
any recipes that simply replaced corn syrup with sweetened-condensed
milk.
Sweetened-condensed milk is pretty sweet as it is and the idea of adding
a whole cup of sugar to a cup of sweetened-condensed milk just seems
like it would be sweet beyond all comparison. Then again, Karo corn
syrup is also very sweet and adding a cup of sugar to a cup of corn
syrup hasn't made anyone complain about the simple, classic pecan pie.
I thought about using the trick to turn the sweetened-condensed milk
into caramel. I read something somewhere about putting an unopened can
into a slow-cooker for about four hours, and then you open the can and
find it full of caramel.
Another idea I had was to try to make a home-made syrup from sugar,
brown sugar, some other ingredient, though I don't think of water as a
good candidate...something to make a thick syrup that's like corn syrup,
but which isn't made from corn.
Or maybe I could just use two cans of sweetened-condensed milk. Turn
one to caramel and use the other one straight. The eggs would probably
hold it all together. If it doesn't, I could say it's a dessert
casserole and put a serving spoon next to it.
I just thought I'd ask here since I haven't experimented with this
myself and now I don't have time to do that.
Damaeus
---
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allergic to corn. So I thought I'd make two pies -- one regular one the
classic way (corn syrup (actually moonshine syrup which is a mixture of
corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
and one that replaces the corn syrup with sweetened-condensed milk.
So I thought I'd look around on the internet to see if a recipe already
exists so I could ascertain whether someone else had tried this with any
success and to find out if I should make any adjustments. I didn't find
any recipes that simply replaced corn syrup with sweetened-condensed
milk.
Sweetened-condensed milk is pretty sweet as it is and the idea of adding
a whole cup of sugar to a cup of sweetened-condensed milk just seems
like it would be sweet beyond all comparison. Then again, Karo corn
syrup is also very sweet and adding a cup of sugar to a cup of corn
syrup hasn't made anyone complain about the simple, classic pecan pie.
I thought about using the trick to turn the sweetened-condensed milk
into caramel. I read something somewhere about putting an unopened can
into a slow-cooker for about four hours, and then you open the can and
find it full of caramel.
Another idea I had was to try to make a home-made syrup from sugar,
brown sugar, some other ingredient, though I don't think of water as a
good candidate...something to make a thick syrup that's like corn syrup,
but which isn't made from corn.
Or maybe I could just use two cans of sweetened-condensed milk. Turn
one to caramel and use the other one straight. The eggs would probably
hold it all together. If it doesn't, I could say it's a dessert
casserole and put a serving spoon next to it.
I just thought I'd ask here since I haven't experimented with this
myself and now I don't have time to do that.
Damaeus
---
This email is free from viruses and malware because avast! Antivirus protection is active.
http://www.avast.com
Janet Wilder
Nov 27, 2013, 8:53:59 AM11/27/13
to
can usually find cane syrup in the pancake mix aisle next to the pancake
syrups.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
Damaeus
Nov 27, 2013, 9:16:14 PM11/27/13
to
In news:rec.food.cooking, Janet Wilder <kellie...@yahoo.com> posted
on Wed, 27 Nov 2013 07:53:59 -0600 the following:
> Get a bottle of cane syrup and substitute it for the corn syrup. You
> can usually find cane syrup in the pancake mix aisle next to the pancake
> syrups.
Ah yes, I tried that last year. The taste of it was so far removed from
pecan pie that I thought sweetened-condensed milk might work better. The
cane syrup has such a strong flavor. The pecan pie I usually make has
like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
Damaeus
on Wed, 27 Nov 2013 07:53:59 -0600 the following:
> Get a bottle of cane syrup and substitute it for the corn syrup. You
> can usually find cane syrup in the pancake mix aisle next to the pancake
> syrups.
pecan pie that I thought sweetened-condensed milk might work better. The
cane syrup has such a strong flavor. The pecan pie I usually make has
like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
Damaeus
Janet Wilder
Nov 27, 2013, 10:47:14 PM11/27/13
to
corn syrup in flavor.
Nunya Bidnits
Nov 28, 2013, 12:54:08 AM11/28/13
to
thick.
Precautions: DO NOT use a brand of SCM with a pop top. Only old fashioned
solid top cans. Boil for about three hours, four will give you very dark and
thick dulce. It is IMPERATIVE that you do this in a very deep pot and do not
let the water boil away down to the cans. Bring the water to a boil, then
drop in the cans. You want at least two to three inches of water above the
can at all times to be safe. So you must keep coming back and replenishing
it from a second pot of water kept boiling to the side. I don't like to
shock the cans by adding lower temperature water.
It's possible blow a can if you don't take these precautions. Note that it's
possible anyway, but it's never happened to me doing it this way.
With all that being said, you could also just sub some cane syrup for corn
syrup.
MartyB
Ophelia
Nov 28, 2013, 6:06:38 AM11/28/13
to
"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote in message
news:l76lq0$dcc$1...@dont-email.me...
have some in my store and haven't really known what to do with it:)
--
http://www.helpforheroes.org.uk/shop/
sf
Nov 28, 2013, 2:51:39 PM11/28/13
to
it has little flavor and is not even particularly sweet.
--
I take life with a grain of salt, a slice of lemon and a shot of tequila
Dave Smith
Nov 28, 2013, 2:58:19 PM11/28/13
to
On 2013-11-28 2:51 PM, sf wrote:
>
>> Ah yes, I tried that last year. The taste of it was so far removed from
>> pecan pie that I thought sweetened-condensed milk might work better. The
>> cane syrup has such a strong flavor. The pecan pie I usually make has
>> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
>
> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.
>
I recently made a batch of cookies that called for about a tablespoon of
>
>> Ah yes, I tried that last year. The taste of it was so far removed from
>> pecan pie that I thought sweetened-condensed milk might work better. The
>> cane syrup has such a strong flavor. The pecan pie I usually make has
>> like 3/4 cup of corn syrup and 1/4 cup of cane syrup.
>
> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.
>
honey and I didn't have any so I used agave syrup and it worked great.
FWIW, a friend of ours used to use Lyle's Golden Syrup in her
buttertarts and they were really good. I imagine it would work well in a
pecan pie.
dsi1
Nov 28, 2013, 9:08:43 PM11/28/13
to
Boron Elgar
Nov 28, 2013, 9:50:36 PM11/28/13
to
On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:
This worked rather well. I was impressed.
>
Maple Pecan Pie
" 1 cup pure maple syrup
" 3/4 cup (packed) golden brown sugar
" 3 large eggs
" 1/4 cup sugar
" 3 tablespoons butter, melted
" 1 tablespoon all purpose flour
" 1 teaspoon vanilla extract
" 1 9-inch deep-dish pie crust
" 1 1/2 cups coarsely chopped pecans
Preheat oven to 350�F. Whisk first 7 ingredients in medium bowl to
blend. Place unbaked crust on baking sheet. Spread nuts over crust.
Pour filling over. Bake until filling is set and slightly puffed,
about 1 hour. Transfer pie to rack and cool completely.
wrote:
>
Maple Pecan Pie
" 1 cup pure maple syrup
" 3/4 cup (packed) golden brown sugar
" 3 large eggs
" 1/4 cup sugar
" 3 tablespoons butter, melted
" 1 tablespoon all purpose flour
" 1 teaspoon vanilla extract
" 1 9-inch deep-dish pie crust
" 1 1/2 cups coarsely chopped pecans
Preheat oven to 350�F. Whisk first 7 ingredients in medium bowl to
blend. Place unbaked crust on baking sheet. Spread nuts over crust.
Pour filling over. Bake until filling is set and slightly puffed,
about 1 hour. Transfer pie to rack and cool completely.
Damaeus
Nov 28, 2013, 9:52:10 PM11/28/13
to
In news:rec.food.cooking, sf <s...@geemail.com> posted on Thu, 28 Nov 2013
11:51:39 -0800 the following:
> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.
I think I've seen that on the shelf. I may give it a whirl. But I did
find this recipe, at long last. I will use white sugar instead of brown
sugar and I'll substitute 1/4 cup of cane syrup for 1/4 cup of corn
syrup, and I'll use four eggs instead of three because the last pecan
pie I made had four eggs and it held together perfectly when sliced
after cooling:
Ingredients:
Pastry dough for a 9-inch pie crust
2 cups mixed whole and chopped pecans
1 1/4 cup dulce de leche caramel sauce(1-14 oz. can)
1 cup firmly packed brown sugar
2 Tbsp unsalted butter, softened
3 eggs
1/4 cup corn syrup
Instructions:
Preheat oven to 350° F. Line a baking sheet with parchment paper. Set
aside.
On a lightly floured surface, roll the dough out into a 10-inch round.
Line a 9-inch tart pan with the dough, trimming off any excess dough
using a paring knife. Distribute the pecans evenly across the tart
shell. Combine the Dulce de Leche, brown sugar, butter, eggs, and corn
syrup in a food processor and blend until smooth, about 30 seconds. Pour
over the pecans in the pie shell.
Place the pie on the prepared baking sheet and bake for 30 to 35
minutes, or until just set. Transfer to a wire rack and let cool
completely. Serve at room temperature or refrigerate for 2 hours to
chill. Top with whipped cream or ice cream.
Source: http://baking.about.com/od/bakedpies/r/pecan.htm
11:51:39 -0800 the following:
> Have you tried agave syrup? Mine is from Trader Joe's - to my taste
> it has little flavor and is not even particularly sweet.
find this recipe, at long last. I will use white sugar instead of brown
sugar and I'll substitute 1/4 cup of cane syrup for 1/4 cup of corn
syrup, and I'll use four eggs instead of three because the last pecan
pie I made had four eggs and it held together perfectly when sliced
after cooling:
Ingredients:
Pastry dough for a 9-inch pie crust
2 cups mixed whole and chopped pecans
1 1/4 cup dulce de leche caramel sauce(1-14 oz. can)
1 cup firmly packed brown sugar
2 Tbsp unsalted butter, softened
3 eggs
1/4 cup corn syrup
Instructions:
Preheat oven to 350° F. Line a baking sheet with parchment paper. Set
aside.
On a lightly floured surface, roll the dough out into a 10-inch round.
Line a 9-inch tart pan with the dough, trimming off any excess dough
using a paring knife. Distribute the pecans evenly across the tart
shell. Combine the Dulce de Leche, brown sugar, butter, eggs, and corn
syrup in a food processor and blend until smooth, about 30 seconds. Pour
over the pecans in the pie shell.
Place the pie on the prepared baking sheet and bake for 30 to 35
minutes, or until just set. Transfer to a wire rack and let cool
completely. Serve at room temperature or refrigerate for 2 hours to
chill. Top with whipped cream or ice cream.
Source: http://baking.about.com/od/bakedpies/r/pecan.htm
Damaeus
Nov 28, 2013, 9:54:57 PM11/28/13
to
In news:rec.food.cooking, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> posted on Wed, 27 Nov 2013
23:54:08 -0600 the following:
> Precautions: DO NOT use a brand of SCM with a pop top. Only old
> fashioned solid top cans. Boil for about three hours, four will give
> you very dark and thick dulce. It is IMPERATIVE that you do this in a
> very deep pot and do not let the water boil away down to the cans.
> Bring the water to a boil, then drop in the cans. You want at least
> two to three inches of water above the can at all times to be safe.
> So you must keep coming back and replenishing it from a second pot of
> water kept boiling to the side. I don't like to shock the cans by
> adding lower temperature water.
I read something about doing that somewhere, but I remember reading that
a slow-cooker was used. Leave it in a slow-cooker for four hours and
you'll have caramel after that time.
Damaeus
<nunyab...@eternal-september.invalid> posted on Wed, 27 Nov 2013
23:54:08 -0600 the following:
> Precautions: DO NOT use a brand of SCM with a pop top. Only old
> fashioned solid top cans. Boil for about three hours, four will give
> you very dark and thick dulce. It is IMPERATIVE that you do this in a
> very deep pot and do not let the water boil away down to the cans.
> Bring the water to a boil, then drop in the cans. You want at least
> two to three inches of water above the can at all times to be safe.
> So you must keep coming back and replenishing it from a second pot of
> water kept boiling to the side. I don't like to shock the cans by
> adding lower temperature water.
a slow-cooker was used. Leave it in a slow-cooker for four hours and
you'll have caramel after that time.
Damaeus
Bryan-TGWWW
Nov 28, 2013, 10:55:09 PM11/28/13
to
On Wednesday, November 27, 2013 5:40:09 AM UTC-6, Damaeus wrote:
> I've got to make a pecan pie for Thanksgiving and one of the guests is
>
> allergic to corn. So I thought I'd make two pies -- one regular one the
>
> classic way (corn syrup (actually moonshine syrup which is a mixture of
>
> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
>
> and one that replaces the corn syrup with sweetened-condensed milk.
>
Why don't people know things?
> I've got to make a pecan pie for Thanksgiving and one of the guests is
>
> allergic to corn. So I thought I'd make two pies -- one regular one the
>
> classic way (corn syrup (actually moonshine syrup which is a mixture of
>
> corn syrup and cane syrup), sugar, eggs, butter, vanilla, salt, pecans),
>
> and one that replaces the corn syrup with sweetened-condensed milk.
>
>
> Damaeus
>
--Bryan sex+
dsi1
Nov 29, 2013, 2:37:42 AM11/29/13
to
maple syrup is expensive and there's no bacon in it. Just kidding about
the bacon although I've made pecan pie with bacon and it's pretty tasty
stuff - to me at least.
The pie I made came out pretty good. I set the pies on a heavy baking
sheet on a lower rack. The high heat caramelized the filling on the
bottom. It was right on target for a perfect pecan pie crust.
sf
Nov 29, 2013, 8:30:00 AM11/29/13
to
for alternatives and he got them.
--
Food is an important part of a balanced diet.
Dave Smith
Nov 29, 2013, 10:54:53 AM11/29/13
to
people idiots for not having said anything about something, considering
that the experts disagree. I checked several sites that said that
people who are allergic to corn should avoid corn syrup.
Nunya Bidnits
Nov 29, 2013, 1:43:21 PM11/29/13
to
not have enough water cover on top in some slow cookers/crockpots. Now if
it's a roaster it can do higher heat. But I will stick with a very deep pot
that allows substantial water cover.
MartyB
Boron Elgar
Dec 1, 2013, 2:48:40 PM12/1/13
to
$17-18 a litre) or in a gallon size at a farmer's market. My last
farmer's market purchase was in Manhattan a fewe years ago.
Maple syrup last forever in the fridge, so it is one of those foods
you can buy economically in bulk, and then use up over a long, long
time - no exaggeration- that gallon jug took years to use up and was
good to the very last drop.
Boron
dsi1
Dec 1, 2013, 3:01:01 PM12/1/13
to
On Sunday, December 1, 2013 9:48:40 AM UTC-10, Boron Elgar wrote:
> On Thu, 28 Nov 2013 21:37:42 -1000, dsi1
>
> <ds...@eternal-september.invalid> wrote:
>
>
>
> >On 11/28/2013 4:50 PM, Boron Elgar wrote:
>
> >> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 <dsi...@yahoo.com>
>
> >> wrote:
>
> >>
>
> >>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>
> >>
>
> >>>>
>
> >>>>
>
> >>>> I just thought I'd ask here since I haven't experimented with this
>
> >>>>
>
> >>>> myself and now I don't have time to do that.
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>> Damaeus
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>
>
> >>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>
> >>
>
> >> This worked rather well. I was impressed.
>
> >>
>
> >>>
>
> >> Maple Pecan Pie
>
> >> " 1 cup pure maple syrup
>
> >> " 3/4 cup (packed) golden brown sugar
>
> >> " 3 large eggs
>
> >> " 1/4 cup sugar
>
> >> " 3 tablespoons butter, melted
>
> >> " 1 tablespoon all purpose flour
>
> >> " 1 teaspoon vanilla extract
>
> >> " 1 9-inch deep-dish pie crust
>
> >> " 1 1/2 cups coarsely chopped pecans
>
> >>
>
> >>
>
> >> Preheat oven to 350�F. Whisk first 7 ingredients in medium bowl to
> On Thu, 28 Nov 2013 21:37:42 -1000, dsi1
>
> <ds...@eternal-september.invalid> wrote:
>
>
>
> >On 11/28/2013 4:50 PM, Boron Elgar wrote:
>
> >> On Thu, 28 Nov 2013 18:08:43 -0800 (PST), dsi1 <dsi...@yahoo.com>
>
> >> wrote:
>
> >>
>
> >>> On Wednesday, November 27, 2013 1:40:09 AM UTC-10, Damaeus wrote:
>
> >>
>
> >>>>
>
> >>>>
>
> >>>> I just thought I'd ask here since I haven't experimented with this
>
> >>>>
>
> >>>> myself and now I don't have time to do that.
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>> Damaeus
>
> >>>>
>
> >>>>
>
> >>>>
>
> >>>
>
> >>> Try the condensed milk recipe. I'd be interested. The no syrup pies are less sweet which is a good thing. I like it a lot better than regular pecan pies. I like to add a lot of extra vanilla and nuts. Thanks Costco!
>
> >>
>
> >> This worked rather well. I was impressed.
>
> >>
>
> >>>
>
> >> Maple Pecan Pie
>
> >> " 1 cup pure maple syrup
>
> >> " 3/4 cup (packed) golden brown sugar
>
> >> " 3 large eggs
>
> >> " 1/4 cup sugar
>
> >> " 3 tablespoons butter, melted
>
> >> " 1 tablespoon all purpose flour
>
> >> " 1 teaspoon vanilla extract
>
> >> " 1 9-inch deep-dish pie crust
>
> >> " 1 1/2 cups coarsely chopped pecans
>
> >>
>
> >>
>
>
> >> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
>
> >> Pour filling over. Bake until filling is set and slightly puffed,
>
> >> about 1 hour. Transfer pie to rack and cool completely.
>
> >>
>
> >
>
> >This looks like a great recipe. The main problem for me is that a cup of
>
> >maple syrup is expensive and there's no bacon in it. Just kidding about
>
> >the bacon although I've made pecan pie with bacon and it's pretty tasty
>
> >stuff - to me at least.
>
> >
>
> >The pie I made came out pretty good. I set the pies on a heavy baking
>
> >sheet on a lower rack. The high heat caramelized the filling on the
>
> >bottom. It was right on target for a perfect pecan pie crust.
>
>
>
>
>
> Maple syrup is never cheap, but I either get mine at Costco (about
>
> $17-18 a litre) or in a gallon size at a farmer's market. My last
>
> farmer's market purchase was in Manhattan a fewe years ago.
>
>
I used to have some maple syrup from Costco but somebody swiped or used it all up. The next time I go there, I'll pick up more. Maybe I need to find a hidey place for it.
> >> blend. Place unbaked crust on baking sheet. Spread nuts over crust.
>
> >> Pour filling over. Bake until filling is set and slightly puffed,
>
> >> about 1 hour. Transfer pie to rack and cool completely.
>
> >>
>
> >
>
> >This looks like a great recipe. The main problem for me is that a cup of
>
> >maple syrup is expensive and there's no bacon in it. Just kidding about
>
> >the bacon although I've made pecan pie with bacon and it's pretty tasty
>
> >stuff - to me at least.
>
> >
>
> >The pie I made came out pretty good. I set the pies on a heavy baking
>
> >sheet on a lower rack. The high heat caramelized the filling on the
>
> >bottom. It was right on target for a perfect pecan pie crust.
>
>
>
>
>
> Maple syrup is never cheap, but I either get mine at Costco (about
>
> $17-18 a litre) or in a gallon size at a farmer's market. My last
>
> farmer's market purchase was in Manhattan a fewe years ago.
>
>
>
> Maple syrup last forever in the fridge, so it is one of those foods
>
> you can buy economically in bulk, and then use up over a long, long
>
> time - no exaggeration- that gallon jug took years to use up and was
>
> good to the very last drop.
>
>
>
> Boron
zxcvbob
Dec 1, 2013, 3:13:03 PM12/1/13
to
On 11/27/2013 8:16 PM, Damaeus wrote:
molasses.
(I know this reply is a few days late)
Bob
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