Can someone please clarify this. Over here in the UK we don't have corn syrup (apparently you can get it in Harrods and Selfridges in London if you pay top whack for it ) So many recipes call for it - i did a google search and there is a recipe to make it on recipe czar but another site says it is just liquid glucose under a different name to comply with US food regulations or something. Can anyone tell me if this is true or at least a close substitute.
Here's an explanation of the difference between corn syrup and glucose form Rose Beranbaum's "The Cake Bible":
Glucose: Contains 15-19% water and is an invert sugar...it is manufactured in syrup form in varying concentrations...glucose with suitable concentration for baking is thicker than corn syrup.
Corn Syrup: Contains 24% water....is made from glucose with fructose added to prevent crystallization...the major difference between glucose and corn syrup is the water content, if some of the water in the corn syrup is evaporated it can be used interchangeably.
I don't know if these are equivalent in the UK, but it should help of you're using US based recipes.
Sorry, I also meant to add that when I use glucose instead of Corn Syrup I increase the amount of liquid in the recipe ever so slightly...maybe by a few teaspoons or so and, conversely, reduce the amount of liquid when using corn syrup instead of glucose.
Thanks for the info - you are a star!
I recently bought a DVD on cake decorating (from Jennifer Dontz - her CC username is JenniferMI... check out her cakes; they're STUNNING!).
She makes chocolate fondant, which calls for corn syrup.
I emailed her to ask if I could use glucose - as we can't get corn syrup here, but I thought they looked similar. She replied
I tried the glucose in my choc. fondant and it worked like a CHARM! I couldn't tell any difference when I used that OR the cornsyrup. I made wedding cakes with both and tried to compare, no difference. I did dilute the glucose just a bit. Take a one cup measurement container and add 2 teaspoons of water into the cup, then fill the cup up with glucose. You probably will want to heat it a bit in the microwave to melt it down, glucose is so thick. Blend and proceed with the normal instrucions. I think glucose is just condensed corn syrup. That is the only ingredient on the label. So adding the water just makes it corn syrup the way we buy it over here.
This is going to open a whole new world of recipes!!!
Hope this helps.
Thanks for taking the trouble to reply Relznik - both you guys have given me the confidence to check out all the corn syrup recipes that I've had to avoid.
You can also use Lyle's as a substitute, if the food in question doesn't need to be white, i.e. sugarpaste.
Thanks so much, great info.
Will add to my U.K. conversion threads.
Thank you every one for this topic conversation. It is certainlly going to help me and it has helped me.
AYou can buy corn syrup in waitrose!
AI make a lot of modelling chocolate and I never got on with liquid glucose (but maybe it was my technique back then, rather than materials!). I buy my light corn syrup from amazon.co.uk from a company called South African Foods. If you buy their bulk 3 pack it actually works out cheaper than buying glucose from the supermarket. I know that you can also by corn syrup in my local Tesco Extra, but it's more expensive than amazon and I refuse to give Tesco my money anyway.
AWondering whether to use my powers of invisibility for good or evil...hmmmmm?
i wish that would not be available in the usa ;
a surprised in a such developed country and not .. why not ?
ACorn syrup in the Tesco by me too, in the American food aisle. :-)
yep wish it to be just there, here too!!
Good old Tesco, don't you just love them?
There isn't an independent retailer they can't take on and not win, no small traditional butcher, baker or candle (stick) maker they can't show the error of their ways for their pricing policies.
Not to mention pet shops, florists,fishmongers, fashion, baby shops, newsagents/tobacconists, cafe's, Post Offices, licensed grocers, specialty food shops, ironmongers, Insurance company's, banks and credit brokers,
It's a good thing they're around supplying all this cheap stuff because when the last competition has been driven out we'll have to rely on them and their ilk. (Just know they won't hike up prices when they're the only show left in town)
They are interchangeable.