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KC
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 Posted: Wed Jan 31, 2007 12:19 pm Post subject: substitution for corn syrup |
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| I live in Tajikistan (yes, I'm an engineer who loves to cook). Anyone know a peanut brittle recipe that doesn't use corn syrup (not available here.) Or anyone have a substitution? |
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scott123
Joined: 23 Dec 2006
Posts: 15
Location: Morristown, NJ
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| Posted: Thu Feb 01, 2007 8:55 am Post subject: |
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Can you get your hands on:
Golden syrup (Lyles is one brand)?
Glucose syrup?
Rice syrup?
Glucose/Dextrose?
Malted Barley
The golden syrup, glucose syrup or rice syrup would probably be a 1:1 sub, but everything else might require a little experimentation.
Another avenue you could try would be inverting some sugar by heating a sugar solution with an acid. I would give cream of tartar a shot.
Lastly, there's honey. An extremely mild flavored honey might be an effective crystallization inhibitor (that's what the corn syrup is bringing to the table). |
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kim
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| Posted: Mon Feb 12, 2007 7:04 am Post subject: |
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| can you just substitute sugar? i never use any variation of corn syrup in my recipes. i always substitute with sugar or honey and it seems to come out fine to me. i'm not sure what peanut brittle is though. please educate me. |
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andreea360
Joined: 13 Feb 2008
Posts: 2
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| Posted: Sat Feb 16, 2008 1:54 pm Post subject: |
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| Don't reduce sugar when making candy OR turbinado sugar (Substitute one cup turbinado sugar for each cup granulated sugar.) |
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kgb1001001
Joined: 21 Dec 2005
Posts: 107
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| Posted: Wed Feb 20, 2008 1:39 am Post subject: The chemistry of candy making |
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The reason you use corn sugar when making peanut brittle (which to those not from the US is a form of toffee with nuts) is to keep the sugar syrup from crystallizing completely or prematurely. The glucose in the corn syrup interferes with the crystallization of the sucrose in the table sugar. Alton Brown has covered this in his Good Eats episode Fudge Factor, and you can read the transcript of that on the Good Eats Fan Page.
There's probably a lot more chemistry to this I could quote from Harold McGee or Shirley Corriher, but both of those books are upstairs right now..
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Wens
Joined: 29 May 2008
Posts: 1
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| Posted: Thu May 29, 2008 11:05 am Post subject: |
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| scott123 wrote: | Can you get your hands on:
Golden syrup (Lyles is one brand)?
Glucose syrup?
Rice syrup?
Glucose/Dextrose?
Malted Barley
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Question : I read that corn syrup is pretty bad for the body and trying to avoid it as much as possible. Out of the others syrups mentioned, what is the healthier syrup I can use ? |
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kgb1001001
Joined: 21 Dec 2005
Posts: 107
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| Posted: Sat May 31, 2008 11:10 pm Post subject: Don't worry about it |
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| Wens wrote: | | scott123 wrote: | Can you get your hands on:
Golden syrup (Lyles is one brand)?
Glucose syrup?
Rice syrup?
Glucose/Dextrose?
Malted Barley
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Question : I read that corn syrup is pretty bad for the body and trying to avoid it as much as possible. Out of the others syrups mentioned, what is the healthier syrup I can use ? |
Don't worry about it. If you follow up on the reason why you should avoid high fructose corn syrup (HFCS) it's because of the way that the body processes fructose as opposed to other sugars. But remember, peanut brittle is a rare, and not-over-indulged-in treat (remember the top of the food pyramid?). Like other foods, HFCS is potentially harmful only when used to excess, the way it is in most processed foods today (like soda). A cup of corn syrup in a single batch of peanut brittle won't kill you. |
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