this is from http://www.ochef.com/362.htm
What is Corn Syrup?
Could you please tell me what corn syrup is? I live in New Zealand and have not heard this name before. We have golden syrup, treacle, and maple syrup is it any of these?
Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).
It is available to consumers in the US in two forms light, which has been clarified to remove all color (and which is nearly flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.
If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, wed suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.
poster's note: italics and bold added for emphasis and clarity
MissBariton-
Can you list some names of golden syrup brands for me? Here in Germany it is very difficult to find corn syrup, but there's a couple of British specialty food shops where I would like to look for golden syrup. It would be helpful to know some of the name brands to look for.
Thanks for your help.
Thanks so much for the help. I'm going to try to find liquid glucose and if that fails I'll do the sugar and water syrup recipe from Doug.
We do get light golden syrup though but I was concerned that that would make the white icing a bit pale.
For those of you who have used golden syrup, did you find it changed the colour of the white icing alot?
Thanks so much for the help. I'm going to try to find liquid glucose and if that fails I'll do the sugar and water syrup recipe from Doug.
We do get light golden syrup though but I was concerned that that would make the white icing a bit pale.
For those of you who have used golden syrup, did you find it changed the colour of the white icing alot?
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