I am entertaining the thought of making a lighter colored gingerbread house . . . and I am wondering if anyone has a thought on using Karo Syrup or the new Karo Syrup with Brown Sugar insted of Molasses???? My concern is that I still want the house to smell as wonderful as the molasses recipe, but with a much lighter color to the finished product. Thanks!
I have seen sugar cookie houses that are a pale color, so a lighter color doesn't seem strange.
I think the smell mostly comes from the spices rather than the molasses. Would there be clear oils or flavorings you could use instead of the ground spices? I know there is clove oil, but I don't know it's color...
I thought brown sugar consisted of granulated sugar and molasses...
So wouldn't the Karo w/brown sugar be pretty much the same thing?
Yep, it's just what I thought:
http://en.wikipedia.org/wiki/Brown_sugar
HTH
I'm such a dork . . . I think I'll try the light Karo Syrup and see what happens . . . I know the smell really comes from the spices so I am optimistic that it still be fragrant. I wanted to try doing a lighter colored gingerbread church . . . I'm planning one with a white on white theme and I think the lighter colored recipe might just look better. Thanks!
KatieTaylor77,
I don't think you're a dork 
The Karo with brown sugar isn't molasses; I'm sure the percentage of molasses must be much less, or well, it would be molasses.
What I meant was the Karo syrup with brown sugar might give a hint of the molasses flavor, but produce the lighter colored dough you were trying to achieve
FYI: If I can't be helpful, I just won't respond to a post.
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