Substitute for golden (corn) syrup in baking recipes?

Question

i live in india, so could you suggest some alternatives that i can use here? It's not easy to get golden syrup here.

Answer 1

Honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)

Answer 2

I doubt you can get things like maple sugar in India. I'm afraid your best bet is to use plain old refined or light brown (demerara) sugar. Golden syrup is just refined sugar in syrup form, so it's not going to make much difference. If you're baking something the sugar will melt into the batter anyway during the cooking process. I've never cooked anything that required corn syrup personally, although I've come across a lot of American recipes that include it when sugar would have been a perfectly respectable substitute.

If it totally has to be syrup then you could dissolve sugar in an equal quantity of water (e.g. 100g of sugar into 100ml of water, or whatever) over a low heat, but remember to let it cool down before you test it, as hot sugar syrup can give you really nasty burns.

Answer 3

King Syrup Substitute

Answer 4

You can use Golden Syrup in place of honey, molasses in equal amounts. You can substitute Golden syrup for sugar, 1 cup Golden Syrup replaces 1 1/4 C. sugar and 1/4 C. liquid.

Answer 5

Maple Syrup, King Syrup or Molassess

You can add 1 pound granulated sugar and 1 pound 8 oz. brown sugar to 1 pint water and bring to a boil. Then let simmer for 5-10 minutes.
This is a simple syrup that will work just as well.

Answer 6

Try using home made sugar syrup - but I agree that sometimes recipes require the exact viscosity of Golden Syrup, or corn syrup.

Depending where you are in India, Tate & Lile Golden syrup is sometimes available in the shops - I regularly buy it in Goa.
Also available is Karo Corn syrup, both light and dark.

Stock up whenever you see any of these - they last for years.

Answer 7

The best substitute of Corn syrup is
Honey
Molasses (gur)
Maple syrup
or various recipes made by Boiling Sugars with
Cardamom

I think this will help you

Answer 8

I believe maple syrup may have a much higher water content than plain corn syrup, hence, your results would be very different. On another note, don't confuse old fashion corn syrup with high fructose corn syrup which is added to commercially produce sodas, jams, etc.

Answer 9

Well syrup is basically, sugar and water.For best resullts,use 1 pint of pure water and 2lbs of refined white sugar Pour the water(cold) over the sugar,allow to stand for a few hours.in a covered vessel,stirring occasionally.Gently heat,Either steam, or double saucepan Syrup is generally ready when pours from spoon like oil Or a drop cooled on thumbnail stretches threadlike when touched When a thin skin appears on blowing the syrup it is ready You may color, flavor syrup as you wish

Answer 10

Try Canadian Maple syrup from Quebec or from British Colombia.
You'll taste the diff.

Want more exotic, Try Raw brown coconut sugar. Not sure if India could easily find it grocery store. But in Canada, we could get it in Latin Carribean American Grocery outlet. To use that, you 1st have to warm the pan with little butter and melt it.

Enjoy.

Answer 11

For Dark Syrup--

2 tablespoons butter or margarine
Dash of salt
2 1/2 cups water
1 cup packed brown sugar
3 cups granulated sugar
1/4 cup dark molasses
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Place all but the vanilla and maple flavoring in a 2 1/2 quart heavy saucepan. Cook, stirring constantly, over medium high heat until mixture comes to a boil. Let it boil hard for 5 minutes. (Set your timer!) Stir it often. Reduce then to lowest heat and cook it gently, with barely a simmer--for another 10 minutes. Cool completely. Store in covered container and keep at room temperature to be used within 2 months. Makes 2 cups.


For Light Syrup--

In heavy 2 1/2 quart saucepan over medium heat:

2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt

Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build-up on sides of pan. Uncover and cook, stirring often to "soft ball stage"--or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball. Cool the syrup completely and store in covered container at room temperature to be used within 2 months. Makes about 2 cups.