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?