I've been working to eliminate corn syrup from our diet. The movie King Corn helped this desire along. They have a section in the movie where the two guys who are hosts of the documentary try to duplicate the process it takes to make corn syrup. It's a tricky food science feat with obscure chemicals added to succeed; chemicals that I personally have never heard of before. And yet corn syrup, now so much cheaper than cane sugar, not to mention honey or maple syrup, has found its way into almost everything, even spaghetti sauce and bread!
Recently I ran across a corn syrup alternative. I've known you could use honey in place of corn syrup, but if you don't want that honey flavor in what you're making, here's another option:
1 cup sugar + 2 cups water. Cook til thick.
And there you go! Corn syrup replacement!
If you're looking to replace cane sugar with honey in baking, here is a helpful conversion:
Use 3/4 cup + 1 Tbsp. honey in place of 1 cup sugar, then subtract 2 Tbsp. of liquid from the recipe. (since honey is liquid and sugar is dry) "Unless the recipe calls for sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity."
http://allrecipes.com/HowTo/baking-with-sugar-and-sugar-substitutes/detail.aspx
The above link is where I got some info and has other sugar alternatives/substitutes to use in baking.
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