Corn syrup substitute
Posted: 20 December 2010 06:56 PM   [ Ignore ]
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I live in Slovenia and there is no corn syrup available in my country… can I use maple syrup or agave nectar instead? I would like to use it for different rose’s christmas cookies.

thank you for your answers.

lenno

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Posted: 22 December 2010 05:51 AM   [ Ignore ]   [ # 1 ]
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Thank you, but also Lyle?s golden syrup is impossible to get in Slovenia. I will try to invert sugar and mybe it will work with inverted sugar syrup. Let’s see…

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Posted: 28 December 2010 02:53 PM   [ Ignore ]   [ # 2 ]
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I made some recipes with inverted sugar and it worked very good. For inverted sugar:

500g sugar
240 ml water
1/8 tea spoon of lemon acid

You have to boil it while mixing on high heat, then let it simmer for 20 minutes on medium heat. The temperature goes up to 114?C. You have to cool it down to room temperature and then store it in the refregerator.

I made pistachio marzipan for Chocolate-Pistachio Marzipan Spirals, Food Processor Poured Fondant and Quintessential Marzipan with inverted sugar instead of corn syrup and it worked.

Here are some pictures…

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Posted: 28 December 2010 04:46 PM   [ Ignore ]   [ # 3 ]
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And that’s how it looks like…

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Posted: 29 December 2010 12:15 PM   [ Ignore ]   [ # 4 ]
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Rochelle Eissenstat offered the following which may be helpful. Note the water content is not the same for these different sweeteners so i don’t believe the substitution will be exact but i may well serve as a guideline for experimentation:

For 1 cup (240 ml) corn syrup, use
1 cup(240 ml)  treacle
OR
1 cup (240 ml) liquid glucose
OR
1 cup (240 ml) honey
OR
1 cup (200 grams) granulated white sugar (increase the liquid in the recipe by 1/4 cup (60 ml))

Read more: http://www.joyofbaking.com/IngredientSubstitution.html#ixzz19G9ztDmx

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