Corn syrup alternative
Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to prevent crystallization and maintain plasticity. When corn syrup is not available, would it work to use lemon juice instead?
Best Answer
Try Glucose syrup, usually (in the UK at least) its sold in tubes in the baking aisle.
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Quick Answer about "Corn syrup alternative"
- Maple syrup. Derived from the sap of the maple tree, maple syrup is a natural sweetener known for its distinct taste and aroma. ...
- Honey. Honey is a popular sweetener that has been lauded for its health benefits. ...
- Stevia. ...
- Golden syrup. ...
- Molasses.
What is the same as corn syrup?
Also known as "light treacle" in the United Kingdom, golden syrup can be used in place of corn syrup in any recipe\u2014including candy. This buttery British staple is a refined version of sugar cane and has the same properties as corn syrup, meaning it won't seize at the high temperatures required for some candy recipes.Can I replace corn syrup with maple syrup?
You can simply swap out the maple and add in honey as a one for one substitute. Corn Syrup \u2013 Substitute out the maple syrup for corn syrup in a 1:1 ratio, and you're good to go! Molasses \u2013 Molasses has a slightly different, dark flavor from maple that is super yummy. Try adding this in place of maple in a 1:1 ratio.Homemade Corn Syrup Substitute | Bold Baking Basics
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Answer 2
Syrup (from plain table sugar) cooked thoroughly with lemon juice (or other acid) will at least partially turn into inverted syrup, which is very crystallization proof (cooked a batch down to IIRC 115°C once and stored it in a container, extremely viscous but stays completely amber clear). This is likely what the recipes suggesting lemon juice are intentionally or unintentionally doing.
Answer 3
I'd look for UK versions of recipes. The U.K. Doesn't use use corn syrup, so you can probably find appropriate substitutes on a per-recipe basis.
Answer 4
Cream of tartar. Use about one gram for every kilo. Add the cream of tartar when the water starts to boil before adding the sugar.
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