Golden Syrup vs Corn Syrup
I am hoping to make caramels this weekend. The recipe, as most do, calls for corn syrup. Since there is a corn allergy in the house, I want to use golden syrup as a substitute.
Last time I tried this, the caramel stayed syrupy and didn't set up. The mixture boiled and boiled and boiled and it was very difficult to get it up to the temperature the recipe required.
Does anyone have any experience or advice that may help me avoid a repeat disaster?
Not that caramel sauce is exactly a disaster, plenty of uses for that lol.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: