Cooking For Engineers

[jw]

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

[Bunny]

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

[Taamar]

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.