I need some...?

Question

corn syrup as part of my fudge recipe which I downloaded off an american site, but can't find it anywhere does it mean something else in english or have I been searching in the wrong places?

I live in the UK.

Answer 1

Check the Baking Aisle in your grocery Store. Karo is one of the more popular brand names.

Here is a Substitute if you can't find it in your area

LIGHT CORN SYRUP SUBSTITUTE

2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar ( in spice aisle)
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

Answer 2

Corn syrup
A common ingredient in the US made by adding enzymes to corn starch, turning it into a thick syrup of dextrose, maltose and/or glucose.

It comes in two styles - dark and light. Light corn syrup is very sweet, like golden syrup while dark corn syrup has a molasses flavour. It's used widely in the food industry for sweetening soft drinks, alcohol, ketchup and pickles. The light version is available in the UK in larger supermarkets, but the dark molasses type is harder to find.

Answer 3

A simple google search gave me this:

"Corn syrup is not common outside the US and sugar (golden) syrup can be substituted. If you are in desperate need of corn syrup you can substitute 2 parts sugar to 1 part water and boil to a syrupy texture." from www.culinarycafe.com/Substitutions_Equivalents.html


Which is what I thought it was - just golden syrup instead

Answer 4

Corn syrup is a syrup, made using corn starch as a feedstock, and composed mainly of glucose. A series of two enzymatic reactions is used to convert the corn starch to corn syrup.[1] Its major use is in commercially prepared foods as a thickener and for its moisture-retaining (humectant) properties which keep foods moist and helps to maintain freshness. It is widely used in products labeled "all natural" in the United States. Because of its mild sweetness, corn syrup may be used in conjunction with high intensity sweeteners.

Corn syrup is used to soften texture, add volume, prohibit crystallization and enhance flavor. [2]

The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup is most commonly made from corn starch.[3] Technically though, glucose syrup is any liquid starch hydrolysate of mono, di, and higher saccharides[4] and can be made from starch from any source, of which wheat, rice and potatoes are the most common sources.

Homemade Corn Syrup Substitute

20 min 5 min prep
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, stirring contstantly.
3. Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4. Uncover and simmer, stirring often, until it begins to form soft balls when you stir.
5. Cool and store in a covered container at room temperature.
6. Your syrup should keep for about 2 months.
7. Makes about 2 cups.



High fructose corn syrup (HFCS) is a variant in which other enzymes are used to convert some of the glucose into fructose. The resulting syrup is sweeter and more soluble.

Until recently, corn syrup sold into the retail market, eg in supermarkets, was a high glucose version. HFCS is also appearing in retail products. The largest by market in the United States is Karo Syrup, a fructose/glucose syrup.


Corn syrup is just what the name implies, a liquid derivative of corn starch, that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).

It is available to consumers in the US in two forms — light, which has been clarified to remove all color (and which is nearly flavorless), and dark, to which caramel color and molasses have been added. Because of its tendency not to crystallize, it is often called for in recipes for frostings, candies, jam, and jellies.

If light corn syrup is not available, you can substitute a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy. If your recipe calls for dark corn syrup, we’d suggest using a sugar syrup with a dash of dark treacle or unsulfured molasses, both of which are derived from sugar cane.

Answer 5

use good old fashioned tate & lyle - syrup is syrup