5
replies
mamawrobin
Posted 16 Apr 2010 , 3:48am
post #2 of 6
NO. You need LIGHT CORN SYRUP. Doesn't have to be "karo". Karo is the brand name of the light corn syrup that most people use.
Can you get BeeHive corn syrup, or glucose syrup?
Corn syrup vs. glucose syrup:
http://www.cheftalk.com/forum/thread/17638/glucose-vs-corn-syrup
HTH
mamawrobin
Posted 16 Apr 2010 , 4:24am
post #5 of 6
Quote:
Originally Posted by prterrell
OMGoodness, NO do NOT use molasses! Molasses has a very strong taste. It's wonderful in gingerbread and on biscuits, but would be horrible in fondant!
OMGoodness, NO do NOT use molasses! Molasses has a very strong taste. It's wonderful in gingerbread and on biscuits, but would be horrible in fondant!
When I said "NO" in my reply to the OP this is exactly what I meant.
Quote:
Originally Posted by prterrell
OMGoodness, NO do NOT use molasses! Molasses has a very strong taste. It's wonderful in gingerbread and on biscuits, but would be horrible in fondant!
OMGoodness, NO do NOT use molasses! Molasses has a very strong taste. It's wonderful in gingerbread and on biscuits, but would be horrible in fondant!
I actually saw using molasses as a substitute for Karo recommended on-line somewhere (E-How, maybe) ? Again, it emphasizes that you can't trust everything you read on the internet! Yes, I agree the taste is strong and I dont' appreciate the taste either!
Thanks for the info! 
Terri
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