good substitute for corn syrup?
i need some advice. a lot of the recipes i use for frostings, confections, cakes and whatnot call for corn syrup. lately it's been getting really hard to find good corn syrup in the stores. i used to get a brand called "wholesome sweeteners" in teh organic section of my grocery store, but no more. all the stores seem to carry only agave and sometimes brown rice.
i need a syrup that will react and behave the same way to achieve the same results as corn syrup, so agave won't do. rice is alright but expensive and doesn't really taste right.
i just made caramels with the last bottle of real corn syrup on the market shelves, and if i'm going to continue making tasty shit i either need:
1. a source of real corn syrup, preferably organic
(karo has artificial flavors and high-fructose corn syrup even in its plain variety)
or 2. an alternative that behaves like corn syrup does.
any sweets-making mamas know anything about this?
- Madame Filth's blog
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http://www.recipezaar.com/Homemade-Corn-Syrup-Substitute-Simple-Syrup-74080
The heart has its reasons whereof Reason knows nothing.
- Blaise Pascal
the cream of tartar would have the same effect?? i don't know if it really would still be as creamy but i can try it and report back. i thought a simple syrup didn't have cream of tartar in it, i thought it was just cooked sugar and water. i use it as a sweetener in teas and stuff.
but i read on a couple of other sites that people are achieving exactly that result by using a syrup made with cream of tartar. my marshmallow frostnig has that.
anyway, i'll give that a shot. i can't use lemon because of the flavor, but this i can try.
thanks for looking it up.
it's on backorder. believe me, i've checked all the stores that could possibly carry this, and they've all stopped, including WF and Trader Joe's. you seriously can't get anything but agave anymore.
this is the brand i use, i love it. my caramels are so chewey and creamy, they coat your mouth with sugary goodness. think i'll have another one.
maybe i should write to them and see what happened and if i can get it directly. it's probably got something to do with government involvement in corn farming, it makes it harder for smaller organic farms to operate.
have you tried ordering on-line? like through amazon.com? sounds bizarre but they do sell food stuffs....no idea if they have organic corn syrup...
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You want to do what you think is right and what matters to you, and if other people don't like it, as my father would have said, they can go fuck themselves. -- Amy Bloom
not available. seriously, something has happened with the corn syrup supply.
Hope it helps!
here is a simple substitute for corn syrup in recipes:
Use one quarter (1/4) teaspoon of cream of tartar for each two cups of sugar. The cream of tartar will change some of the sugar into glucose, which prevents crystallization of the sugar as it cools. This is why corn syrup and the like is used. Cream of tartar obtains the same results without the addition of more sugars. The chemical name for cream of tartar is potassium hydrogen tartrate, (if you can't find it in the grocery store, try looking in the pharmacist's or the apothecary.) and is usually obtained as a by-product of wine production.
Also on the link someone mentioned replacing lemon juice for the cream of tartar. Looks like there are a few good ideas there.
Good luck and let us know how it turns out!
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a simple syrup won't work. the purpose of corn syrup is to inhibit crystallization of the cane sugar. when you think about how this will be used, mixed with granulated sugar and heated, it would just crystallize because it's just sugar and water. i can see how it'd work for these people who made pancake syrup and sherbet, but when you're making candies and frostings it would achieve the wrong consistency.