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Thread: Is there a substitute for corn syrup?

  1. #1
    Join Date
    Nov 2001
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    Everett, WA (In our new home!)
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    Is there a substitute for corn syrup?

    Don't make me go back to the store!! I want to make Anzac biscuits tonight and have everything except the corn syrup. Any suggestions? Could I increase the brown sugar and leave out the syrup or sub white sugar and water? I'm such a whiner, I know.
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

  2. #2
    Join Date
    Jul 2001
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    www.foodsubs.com

    I would think a simple syrup you make yourself would work out but, check out this site before taking my advice.
    "Feelin' Guilty
    For finding a Cheerio in my bra and then going ahead and eating it." Dooce

  3. #3
    Join Date
    Mar 2001
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    IL
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    From www.foodsubs.com



    corn syrup Notes: This is a thick, sweet syrup that's popular in America, but hard to find in other countries. Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy when it's cold, so it's a good choice for frostings, fudge sauces, and candies. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar. There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Karo is a well-known brand. Store corn syrup at room temperature. Substitutes: golden syrup (Substitute measure for measure) OR honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)

  4. #4
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    Nov 2001
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    Fabulous! And thanks to both of you for the link...I knew there had to be a website out there for that very issue.

    I appreciate the help!!

    Susan
    Just another Susan

    "Peggy, here I am tryin' to contain an outbreak, and you're drivin' the monkey to the airport!" Hank Hill

  5. #5
    Join Date
    Jan 2001
    Location
    North Texas
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    1,108
    Corn syrup is only HALF as sweet as sugar by volume, which means that it would take 2 tablespoons of corn syrup to get the sweetening power of 1 tablespoon of sugar. If you're using a lot of a substitute (sugar, honey, molasses, etc.), the finished product will be a lot sweeter.

  6. #6
    Join Date
    Feb 2001
    Location
    Renton, WA
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    6,586
    I just made these over the weekend for the first time, but I'd waited so long because I could not find Golden Cane Syrup anywhere in my area! I finally ordered a can of Lyle's online and got it in the mail on Friday, and made these on Saturday. They're a wonderful cookie, but one of the reasons I waited to make these was because CL said they'd tried it using corn syrup AND Golden Cane Syrup and said the GC was so much better. After I bought the stuff online I did a search on this BB for Anzac Bisquits to get some reviews and tips and found many were making their own Golden Syrup! Cooking a Simple Syrup on the stove until it was golden...who'd have thunk it? When I run out of this stuff I'm going to try to make my own, because these cookies are keepers! I used my Tablespoon measure as a cookie scoop since they call for level TBS, and it worked well!
    ~ "The right shoe can change your life...."- Cinderella ~

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