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.
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