Substitute for corn syrup?

If you have Golden Syrup -- the British product -- that would probably be a decent equivalent, or if you have rice syrup (they have it in health food stores here) that might work. But what would work best really depends on how much you are using and what it is being used for. What's the recipe you need to substitute it in?
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Samantha Hill - remove TRASH to reply
"Samantha Hill - remove TRASH to reply" wrote in message news:486e2a66$0$17187$ snipped-for-privacy@news.sonic.net...
It's for a chocolate glaze for a cake. Corn syrup does such a nice job of making the consistency smooth, so if there's a way to substitute it, then it would be worth it to give it a try. Unfortunately no Golden Syrup here ...
Thanks,
John
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JMF
This might be a time-consuming thing, but it would be a reasonable alternative:
LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
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Samantha Hill - remove TRASH to reply
Thanks! I'll give it a try.
John
"Samantha Hill - remove TRASH to reply" wrote in message news:486e5009$0$17221$ snipped-for-privacy@news.sonic.net...
Reply to
JMF

You know, I've just heard the same thing from an Italian. And you *can* get glucose in Italy, so that may just be it. Thanks!
John
Reply to
JMF

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