I find myself in the middle of nowhere (cake ingredient wise!) and there is no such thing as corn syrup (well, even icing sugar is very difficult to find). I need more shine for my chocolate icings, is there anything else i could substitute with?
THANKS A LOT!

CRISTINA:
  Good morning. Cristina, all I can do for you today is to make a suggestion. I never have performed this operation so I cannot speak with authority… but my culinary imagination tells me “WHY CAN’T YOU EMPLOY HONEY INSTEAD”????    Just a thought. I hope it will work out for you. Enjoy the rest of the day young lady.

~FRESHKID.

I found these on the internet…

Substitute For Corn Syrup:
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.

or

LIGHT CORN SYRUP SUBSTITUTE  
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.

Thanks for this info Patricia. I hardly ever use corn syrup but found this very interesting.

I’m pretty sure Rose suggests that Lyle’s Golden Syrup is a good substitute.  But not sure if you can get that either!  Where are you located?

Annie

AnnieMacD - 10 March 2009 05:04 PM

I’m pretty sure Rose suggests that Lyle’s Golden Syrup is a good substitute.  But not sure if you can get that either!  Where are you located?

Annie

I think you may be right about that Annie.  Rozanne was able to direct me to Safeway grocery stores for Lyles.  It’s pricey here, but the flavor is amazing!  The color is much different than corn syrup, so keep that in mind.

Well, Patricia, we can’t get cake flour or corn syrup but we CAN get Lyle’s

Annie

Thank you all, I’m in Spain, and i can’t get cake flour, or corn syrup or Lyle’s or Cream of Tartar! No, not really, Lyle’s gives me hope because we have a British Deli and i’ve seen it around.  Once again GRACIAS!!

AnnieMacD - 11 March 2009 01:16 PM

Well, Patricia, we can’t get cake flour or corn syrup but we CAN get Lyle’s

Annie

I’m drooling!!!  What a tease .

Patricia, just out of curiosity, how much does the Lyle’s golden syrup cost over there?

Rozanne - 16 March 2009 08:04 PM

Patricia, just out of curiosity, how much does the Lyle’s golden syrup cost over there?

It’s between 4 and 5 dollars a pint.

I always have a tin of it in my larder/cupboard, it is something very common and one of those things that are replaced as soon as it is emptied!  I’ll check the price for you but it is cheap, so cheap my next door neighbour has it on bread and butter, far too sweet for me!!!

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jeannette - 17 March 2009 04:29 AM

I always have a tin of it in my larder/cupboard, it is something very common and one of those things that are replaced as soon as it is emptied!  I’ll check the price for you but it is cheap, so cheap my next door neighbour has it on bread and butter, far too sweet for me!!!

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Yum.  I occasionally will sneak a spoonful.  Thankfully my kids haven’t figured out what it is, or it would disappear very quickly.

Patrincia - 16 March 2009 08:11 PM

It’s between 4 and 5 dollars a pint.

It’s about $2.50 for 250ml here (Toronto). Thankfully it’s available at almost all grocery stores.

jeannette - 17 March 2009 04:29 AM

I always have a tin of it in my larder/cupboard, it is something very common and one of those things that are replaced as soon as it is emptied!  I’ll check the price for you but it is cheap, so cheap my next door neighbour has it on bread and butter, far too sweet for me!!!

Jeannett, I used to eat it on toast when I was a kid. Just thinking of it now gives me a toothache. It’s waaaaay too sweet. Like Patricia’s kids my kids too have not been exposed to the world of golden syrup yet. They eat Nutella by the spoonful and on toast. I think that’s enough sugar for now.