What can i improvise for corn syrup in a recipe? honey? what would you/have you used?!


Question: What can i improvise for corn syrup in a recipe!? honey!? what would you/have you used!?
im making some fudge, and it needs like two tablespoons of corn syrup!.!.!.!. can i use anything to improvise since we dont have any corn syrup!?Www@FoodAQ@Com


Answers:
Yes you can!. The point of the corn syrup is to serve as a catalyst and to prevent your sugar from burning!. I recommend corn syrup but if you dont have it try a little brown sugar or honey as a supplement!. You must have two sugars or the one sugar will burn!. Any sugar will carmelize when you cook it, so dont shy away from powdered sugar either!. Science thing!.!.!.

Short version sorry I'm short on time!.Www@FoodAQ@Com

I would make my own corn syrup!!! Here is the recipe for it: if you don't have the ingredients then use honey!.

Ingredients
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt


Directions
1Combine all ingredients in a large saucepan!.
2) Bring to a boil, stirring constantly!.
3) Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan!.
4) Uncover and simmer, stirring often, until it reaches the soft ball stage!.
5) Cool and store in a covered container at room temperature!.
6) Your syrup should keep for about 2 months!.
7) Makes about 2 cups!.Www@FoodAQ@Com

You can make it- if you have the ingredients, or I have used pancake syrup or chocolate syrup as a substitute:

Corn Syrup Substitute:
2 c!. white sugar
3/4 c!. water
1/4 tsp!. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan!. Stir and bring to a boil!. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan!. Uncover and cook until it reaches soft ball stage!. Stir often!.
Cool syrup and store in a covered container at room temperature!. It will keep for about 2 months!. Makes almost 2 cups!.Www@FoodAQ@Com

The corn syrup is used to keep the sugar in the recipe from crystallizing and it's responsible for the smooth texture of fudge!. Honey doesn't do this, so it may not be the best substitute!. There's a recipe here: http://www!.opensourcefood!.com/people/wan!.!.!.
for a corn syrup alternative, but I haven't tried it, so I can't make any guarantees!.Www@FoodAQ@Com

The only reason we use corn syrup in the US is because it is cheaper and more plentiful than sugar cane!. There are no health reasons to use it, so I always use sugar!.!.!.I think it tastes better!.

It's very simple to substitute:

For 1 cup, use 1 1/4 cups granulated sugar

or

firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe)!.

That's how I do it!. Let use know how it tastes!Www@FoodAQ@Com

If you have plain white sugar, this will work!.
Put 1C!. water and 2C!. sugar in saucepan, stirring to combine!. Bring to full boil, stirring only until then!. Let boil 1 minute!. Cool!. Pour into container without scraping bottom or sides of pan!. Use what you need for your candies and the rest to sweeten drinks or add flavouring to for pancakes, ice cream, whatever!.Www@FoodAQ@Com

Honey is just a bit sweeter than corn syrup, but it should be fine as a substitute since the fudge will be sweet anyway!. If you have light molasses home, you could use that too!. (Not dark or blackstrap molasses -- the flavor would be too strong!.)Www@FoodAQ@Com

Try maple syrup!. Honey would work as well!. Keep in mind, though, that these items will affect the flavor somewhat!. Maply syrup is delicious in brownies and fudge, but the way!Www@FoodAQ@Com

Honey or pancake syrup will alter the taste!.!.!.make your own sugar syrup!.Www@FoodAQ@Com





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