pamalbake Posted 7 Jan 2014 , 5:12pm
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A friend in another country wants to make her modeling chocolate but they do not have corn syrup there.Can she use honey? Any other ideas for a substitute? 

10 replies
LizzieAylett Posted 7 Jan 2014 , 6:10pm
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I've heard you can use golden syrup.  Could she get that?  In the UK we have liquid glucose which is what I use.

Lea17 Posted 7 Jan 2014 , 7:14pm
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A

Original message sent by LizzieAylett

I've heard you can use golden syrup.  Could she get that?  In the UK we have liquid glucose which is what I use.

Im from the uk and was just about to ask where I can get clear corn syrup from uk to have a go at modeling chocolate, can you tell me where u get yours please Lizzie lol

MBalaska Posted 7 Jan 2014 , 8:58pm
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honey draws too much moisture to itself.  I wouldn't try it.  It's called a 'hydro....something...something"

WickedGoodies Posted 7 Jan 2014 , 9:04pm
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No you cannot use honey but you can use golden syrup or glucose syrup. 

hbquikcomjamesl Posted 7 Jan 2014 , 9:07pm
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Quote:
honey draws too much moisture to itself.  I wouldn't try it.  It's called a 'hydro....something...something"

 

Hygroscopic.

 

With a "g" in the middle, pronounced as in "goofball," not as in "ginger" (Until Alton Brown used the term, I knew what it meant, but not how to pronounce it.)

 

The same way "hygrometer," a device for measuring humidity, has a "g" in the middle (as opposed to hydrometer, with a "d" in the middle, is a device for measuring the specific gravity of a liquid).

 

In honey, bee enzymes have split the sucrose in the nectar into glucose and fructose (in much the same way lactase splits lactose into glucose and galactose, wither it happens in your gut, or in Lactaid's milk-processing plant). Fructose is extremely hygroscopic. It's also several times sweeter than glucose or sucrose.

And for the same reason, high fructose corn syrup is not an acceptable substitute for ordinary corn syrup.

 

(Now in my "Innsbruck Dream Bars" recipe, any kind of syrup should work, since the purpose is simply to prevent the bars from hardening like granola bars, while reducing the molasses taste from all the brown sugar; still, I've never actually tested the recipe with honey, CS, GS, HFCS, or [for that matter] anything else other than Vermont Grade B Maple [which is what I recommend], so I don't actually know what would happen.)

 

Come to think of it, maple syrup might work here as well. Or molasses. Of course, they'd also alter the flavor profile significantly.

MBalaska Posted 8 Jan 2014 , 4:12am
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hydro, hygro, hypo.........it gets wet.  don't use honey, and do everything that WickedGoodies recommends and you'll be a happy camper with your modeling chocolate. :)

LizzieAylett Posted 8 Jan 2014 , 2:23pm
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Lea, I get my liquid glucose from Tesco.  The smaller shops don't stock it, but the big superstores do.  It's just in the home-baking section beside the glycerin etc.  It's not particularly cheap and they only have it in smallish tubes, so if you're needing a lot then it's probably best to source it elsewhere.  I find it convinient enough for my needs, though.  The big ASDA's may well sell it too, I can't recall if I've got some from there before.

Lea17 Posted 9 Jan 2014 , 6:54pm
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Quote:

Originally Posted by LizzieAylett 
 

Lea, I get my liquid glucose from Tesco.  The smaller shops don't stock it, but the big superstores do.  It's just in the home-baking section beside the glycerin etc.  It's not particularly cheap and they only have it in smallish tubes, so if you're needing a lot then it's probably best to source it elsewhere.  I find it convinient enough for my needs, though.  The big ASDA's may well sell it too, I can't recall if I've got some from there before.


Found it thank you :)  ....... got some last night and had a go at making some!  next question, how much of the liquid glucose do you put to make white chocolate modelling paste?? lol

MBalaska Posted 9 Jan 2014 , 10:24pm

Quote:

Originally Posted by Lea17 
Found it thank you :)  ....... got some last night and had a go at making some!  next question, how much of the liquid glucose do you put to make white chocolate modelling paste?? lol

 

Lea17:  Please look up Wicked Goodies, Kristen Conairis the author.  She has a spectacular website and the most beautiful book on Modeling Chocolate that covers every aspect of making and using it.

Lea17 Posted 9 Jan 2014 , 11:13pm

A

Original message sent by MBalaska

[B]Lea17: [/B] Please look up [B]Wicked Goodies, Kristen Conairis[/B] the author.  She has a spectacular website and the most beautiful book on Modeling Chocolate that covers every aspect of making and using it.

Wow just had a look! Thank you very much, the page has been bookmarked :)

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