Corn Syrup

Baking By janeyf06 Updated 26 Jul 2011 , 10:38pm by auzzi

janeyf06 Posted 25 Jul 2011 , 11:39am
post #1 of 10

hi am based in uk and we dont seem to be able to get corn syrup any one got ideas for a susitute or maybe a recipe thanx

9 replies
LindaF144a Posted 25 Jul 2011 , 12:22pm
post #2 of 10

Golden syrup. I use it here instead of corn syrup. Very expensive on this side of the pond.

ScaryMissMary Posted 25 Jul 2011 , 1:10pm
post #3 of 10

Glucose syrup is what I and many others use. I've never used golden syrup, but I know from others that it works fine unless you need something to be pure white, in which case you need to invest in glucose syrup icon_smile.gif

platinumlady Posted 25 Jul 2011 , 1:34pm
post #4 of 10

Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup

Simple Syrup:

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


Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine 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

HTH.

LindaF144a Posted 25 Jul 2011 , 1:35pm
post #5 of 10

Thanks for mentioning the color thing and the other alternative syrup.

I should also mention that corn syrup is an invert syrup, along with all the other ones mentioned and honey too. So any liquid sweetener would work in place of corn syrup, including agave. Although I believe agave is a little sweeter, so be careful. Personally I have heard mixed things about agave so I just don't bother to use it.

LindaF144a Posted 25 Jul 2011 , 1:39pm
post #6 of 10
Quote:
Originally Posted by platinumlady

Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup

Simple Syrup:

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


Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine 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

HTH.




This has come up before, but I'll mention it here again.
By adding the cream of tartar it has now become an invert sugar instead of a simple syrup. A simple syrup is much more liquid and runny than an invert sugar. An invert sugar will be thicker. Also you should be sure to get it to the proper temperature or there will be complications.

platinumlady Posted 25 Jul 2011 , 3:31pm
post #7 of 10
Quote:
Originally Posted by LindaF144a

Quote:
Originally Posted by platinumlady

Here's a recipe for a substitute for corn syrup... many have use this it's called simple syrup

Simple Syrup:

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


Directions:
Prep Time: 5 mins
Total Time: 20 mins
1 Combine 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

HTH.



This has come up before, but I'll mention it here again.
By adding the cream of tartar it has now become an invert sugar instead of a simple syrup. A simple syrup is much more liquid and runny than an invert sugar. An invert sugar will be thicker. Also you should be sure to get it to the proper temperature or there will be complications.




Linda the name of the recipe is Simple Syrup so you have to take that up with whoever gave it that name.

I posted the recipe because I know it works even you said

Quote:
Quote:

By adding the cream of tartar it has now become an invert sugar


& that's what the OP is looking for. Something that could be use in place of corn syrup since it's not sold where they live. So regardless of what it is "named" ... it works

inspiredbymom Posted 25 Jul 2011 , 3:56pm
post #8 of 10

Agave is suppose to be about 1 1/2 times sweeter than sugar. The light color syrup still looks like honey. I bought some to make a gluten free cake for a lady. Had to read a lot of bottles.......

janeyf06 Posted 26 Jul 2011 , 8:45pm
post #9 of 10

Thanx a lot really appreciate the post am trying to make modelling chocolate and it asks for corn syrup so thanx again

auzzi Posted 26 Jul 2011 , 10:38pm
post #10 of 10

Try asking on an English forum where they make their modelling chocolate using glucose syrup:

Examples:
Modelling Chocolate Paste : 800g Chocolate   plus 400g glucose
Chocolate Plastique: 200g Chocolate plus 120g liquid glucose
Mich Turners Dark choc plastique: 2 lb 12 oz dark chocolate plus 2 lb 4 oz glucose syrup

There are plenty of recipes out there that do not use American corn syrup.

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