Cooking and Baking

Corn syrup-is it really that bad? Replacements?

Hi everyone. Its struck me that if I'm going to be all crunchy and use great ingredients in my caramel type confections and goodies, I would be better off avoiding corn syrup.

Does anyone have any suggestions for substitutions? I think the corn syrup functions to stop the mixture crystallising and turning into a more fudgy type of stuff so is fairly relevant. I would imagine glucose syrup is produced in a similar way to corn syrup with lots of chemical production, but would rice syrup or something like that be better?

Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed