Corn Syrup Recipes
Freddie Said:
Substitute for golden (corn) syrup in baking recipes?We Answered:
Honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)Monica Said:
Why do all the pecan pie recipes have corn syrup? I don't want corn syrup in it!?We Answered:
Corn syrup is corn. You eat corn, don't you? As in all things, moderation is the key. and the problem was that nutritionists were picking up on the fact that there is corn syrup in almost everything we eat, all packaged foods, anyway. We were going way over moderation.So, it is ok to have some corn syrup. Just watch food labels, and be aware of how much you do eat. And watch the total amount of carbohydrate calories you take in during the day.
Our bodies process all sugars and carbohydrates[sugar is a carb] the same way, it turns them into glucose, and either stores or burns that. It does not matter the source, bread, rice, cane sugar, corn syrup. It all is changed into glucose.
I checked out a couple recipes for pecan pie, and the one had 3/4 cup of corn syrup. Spread that over the 6-8 pieces of pie that will come from that pie, and it is not so much.
the purpose of the corn syrup is the consistency of that light sugary layer of pie under the pecans. To get it, you have to use the corn syrup or find a substitute. And syrup will deliver just as much sugar as corn syrup
So, find another recipe, I saw one that had pumpkin instead of that sugar layer. allrecipes.com.
Again, it is the amount of it that we eat, for another example salt is good for us, we must have it to live. In a healthy person, it is when we eat way too much of it that causes a problem.
Soda, coffee, tea, all have substances in them that are not good for us, again, moderation.
Lite pecan pie:
Ingredients
1 cup Karo® Lite Syrup* 3 eggs 1 cup sugar 2 tablespoons butter, melted 1 teaspoon Spice Islands® Pure Vanilla Extract 1 1/2 cups pecans 1 unbaked 9-inch deep dish pie crust
Directions
Mix syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
Pour into pie crust.
Bake at 350 degrees F on center rack of oven for 60-70 minutes.
Cool for 2 hours before serving.
Footnotes
* Karo® Light or Dark Corn Syrup can also be used in place of Karo® Lite Syrup. TIPS: Pie is done when center reaches 200 degrees F. Tap center surface of pie lightly – it should spring back when done. For easy clean up, spray pie pan with cooking spray
Pecan cream cheese pie
Ingredients
1 cup chopped pecans 1/2 cup flaked coconut 1/4 cup butter or margarine, melted 4 ounces cream cheese, softened 1/4 cup confectioners' sugar 1 3/4 cups whipped topping 1 (9 inch) pastry shell, baked and cooled 1/2 cup caramel ice cream topping
Directions
In a bowl, combine pecans, coconut and butter. Pour onto an ungreased 15-in. x 10-in. x 1-in. baking pan.
Bake at 350 degrees for 5-10 minutes or until golden brown, stirring occasionally. Cool.
In a mixing bowl, beat the cream cheese and sugar until smooth. Fold in whipped topping. Spoon into pastry shell. Sprinkle with coconut mixture. Drizzle with caramel topping. Refrigerate for 2 hours.
Seth Said:
Do you have any candy recipes without corn syrup?We Answered:
Indian Nut Treats ...................... (from a friend, her Mom made these)Use a candy thermometer.
8 ounces sugar (227g)
1 cup water
1 tablespoon oil (while boiling)
2 teaspoon milk
1 pound powdered cashew, or pistachio
few crushed cardamon (if with pistachio)
- boil sugar and water till thermometer shows 240 degrees
- add oil while boiling
- on a slow flame stir in milk; then the powdered nuts and mix thoroughly
- cook for a few minutes on slow flame till mixture becomes thick and gooey
- pour the mixture into a greased dish and pack it in smoothly
- when it cools down (still a little warm) cut into squares or make into small balls
When making nuts into powder with food processor, use pulse and be careful as over doing can release oils from cashews; will be course powder.
(240 degrees = soft ball; 250 degrees = firm ball)
--------------------------------------…
Melt In Your Mouth Toffee ...................... (can't recall where I got this)
Ready in: approx. 1 Hour .
Makes 48 servings.
1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate.
Let the mixture cool and break it into pieces before serving.
--------------------------------------…
Caramel Apple recipes:
http://www.cdkitchen.com/search/search.p…
Hope these help
.
Christine Said:
Difference between chocolate fudge recipes with marshmallow fluff rather than with corn syrup?We Answered:
I like the marshmellow ones...they are smooth and creamy and much easier....usually corn syrup has to be cooked to a certain stage....marshmellow is just melted and stirred in. Look for the ones that have evaperated milk, marshmellow, and chocolate chips...they turn out every time....Also my daughter does a rocky road candy in the microwave that people always love....and it is just chips, marshmellows and nuts mixed together and dropped onto buttered sheets.....she give them for Christmas gifts.
Try: 10 Large Marshmellow or 4 cups small marshmellows
3//4 cup evaporated milk
1/4 cup butter or margerine
1 1/2 cus sugar
1/4 t. salt
2 cups semi-sweet choc. chips
1/2 t. vanilla
1/2 cups nuts(optional)
Combine marshmellows,milk,butter,sugar,salt in a saice [am.
Cook and stir over med. heat until full boil. Boil for 5 minutes
Stirring constantly. Remove from heat, add chocolate chips and beat until the chips melt. Add vanilla and nuts.(Can substitute marshmellow cream for the marshmellows)
If making rocky road fudge this way, add extra marshmellows and extra nuts before pouring into pan
This fudge never fails....at least it never has for me.
Brad Said:
Can you replace corn syrup with honey in recipes?We Answered:
Corn syrup is much more stable as a sweetener. It doesn't easily crystallize, while honey does. Honey works fine in things that don't get heated too hot, but isn't good if you want the candy to harden. Popcorn balls are crunchy in my experience, so it wouldn't work very well in that application.Adrian Said:
Can you substitute,lite corn syrup for lite molasses in recipes?We Answered:
Yes you can in most cases but lose some of the taste. You can dissolve a couple of table spoons of dark brown sugar into the corn syrup to get that richer flavor back.Also whenever possible I recommend molasses over corn syrup. Corn syrup is harder for the body to digest and large amounts of it in the diet have been linked to liver disease. You can use un-sulfured molasses for a lighter taste.
Howard Said:
is there any granola bar recipes that don't use honey or corn syrup?We Answered:
You could probably try to use a simple syrup, but I'm guessing you're trying to skip the "sugar" aspect. So what you are looking for is an unsweetened binder for your granola? Maybe check out a specialty foods store in your area and talk to a clerk/specialist at the store? You can check the Food Network website for recipies, or they may have an " ask us a food question" section there as well.