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Karo syrup

 
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jw
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PostPosted: Thu Jul 06, 2006 6:58 am    Post subject: Karo syrup Reply with quote

What is the role of karo syrup in hard tack candy? Will substituting golden syrup result in the same outcome? If not, why? and any ideas what might work.

Thank you
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Bunny



Joined: 06 Dec 2006
Posts: 7

PostPosted: Thu Dec 07, 2006 1:45 am    Post subject: Reply with quote

I tried substituting some real maple syrup for part of the kayro in a pecan pie. It definitely was not the same; the texture was different, and the cooking time was off.

Bunny
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Taamar



Joined: 09 Mar 2006
Posts: 52

PostPosted: Thu Feb 08, 2007 5:04 pm    Post subject: Reply with quote

Corn syrup is more hygroscopic than most other sugar syrups, and that affects the outcome. I've never found anything that I can sub 1:1 without needing to adjust the recipe (but I haven't tried everything). I believe that Karo is a high fructose version of regular corn syrup.

Bunny, most maple syrup is very thin... you need to boil it to the same viscocity as the karo before using it in a pie... reduce by 50% or so first.
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