KARO Light Corn Syrup - Vanilla Flavoured - Gluten Free - High Fructose Corn Syrup Free - Ideal for Baking, 473 millimetre (Pack of 1)

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KARO Light Corn Syrup - Vanilla Flavoured - Gluten Free - High Fructose Corn Syrup Free - Ideal for Baking, 473 millimetre (Pack of 1)

KARO Light Corn Syrup - Vanilla Flavoured - Gluten Free - High Fructose Corn Syrup Free - Ideal for Baking, 473 millimetre (Pack of 1)

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In the United States, tariff-rate quotas for cane sugar imports raise sugar prices; [13] hence, domestically produced corn syrup and high-fructose corn syrup are less costly alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks, and fruit drinks. [11] Even with its differences, brown rice syrup is still an easy substitute with a simple 1:1 ratio for any recipe. 8. Molasses Due to the ratio variables, as well as agave nectar being thinner than corn syrup, the texture of the baked good may be slightly different. 7. Brown Rice Syrup When looking for a substitute, the two key things to consider are how will the substitute change the flavor or texture of the final product. In some recipes, slight changes in taste and texture will not be noticeable – especially depending on the ingredient being substituted.

Sometimes the best substitute is the one you have on hand. It’s the one you can grab when you are mid-recipe and realize you just didn’t quite have enough corn syrup. I suggest starting with ¾ of what the recipe calls for and tasting your batter. If it’s not quite sweet enough, add more agave nectar ( up to a 1:1 exchange). However, corn syrup is an ingredient that is quite specific to getting the right taste and texture in many recipes. Popularly used in making candy, the neutral taste of corn syrup allows the flavors of the candy to stand out. Moreover, its extra sweet taste is also needed. Jump to: U.S. Sugar Import Program". USDA. Archived from the original on 22 March 2009 . Retrieved 21 March 2009. Add all ingredients to a saucepan and stir together. Bring to a boil and then reduce to a low simmer. To avoid sugar crystals, stir the ingredients together in the beginning and then remove the spoon.

More Substitutions

Depending on the brand of syrup you have, it may be sweeter than corn syrup. If you think this is the case, start with ¾ the amount and add more as needed. 6. Agave Nectar When baking, a simple water and sugar mixture is great. Since sugar and water will crystallize, you want to add a couple of extra steps and ingredients before using the mixture for candy making.

Most recipes that call for corn syrup are referring to light corn syrup. Light corn syrup is a clear corn syrup that has a neutral taste and color. Therefore, it is the most popular choice for candy making and baking.Since golden syrup does not crystallize easily, you can use this in candy making and baking. Use a straight across 1:1 ratio in place of the corn syrup. 4. Honey

Historically, corn syrup was produced by combining corn starch with dilute hydrochloric acid, and then heating the mixture under pressure. The process was invented by the German chemist Gottlieb Kirchhoff in 1811. Currently, corn syrup is obtained through a multi-step bioprocess. First, the enzyme α- amylase is added to a mixture of corn starch and water. α-amylase is secreted by various species of the bacterium genus Bacillus and the enzyme is isolated from the liquid in which the bacteria were grown. The enzyme breaks down the starch into oligosaccharides, which are then broken into glucose molecules by adding the enzyme glucoamylase, known also as "γ-amylase". Glucoamylase is secreted by various species of the fungus Aspergillus; the enzyme is isolated from the liquid in which the fungus is grown. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with the enzyme D-xylose isomerase, an enzyme that is isolated from the growth medium of any of several bacteria. [6] Sugar Association Alternative Carbohydrate Sweeteners". Archived from the original on 23 September 2006.While these qualities are not suited to substitute for corn syrup in candy making, they work well in many baked recipes. Just make sure you are using 100% real maple syrup ( not store-bought processed syrup). If mixed with sugar, water, and cream of tartar, corn syrup can be used to make sugar glass. [16] History [ edit ] 1917 Karo advertisement encouraging corn syrup as a wartime sugar substitute The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. [1] [2] Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. [3] [4] [5] Commercial preparation [ edit ]

Being made from corn is one of the main reasons people prefer not to use corn syrup. If your goal is to find a natural sweetener that has not been processed, honey is a great choice. a b c d e f Weinstein, Jay (2007). "Karo Syrup". In Smith, Andrew F. (ed.). The Oxford Companion to American Food and Drink. Oxford. p.339. ISBN 978-0-19-530796-2. OCLC 71833329. {{ cite encyclopedia}}: CS1 maint: location missing publisher ( link) While the most popular use of corn syrup is in candy making, it is also used for other baked goods ( my fellow pecan pie lovers know this).In addition, its rich brown color will impact the overall appearance of certain recipes ( especially candies). Made from sugar, water, and lemon juice or citric acid, golden syrup has many of the qualities of corn syrup - without being a corn by-product. Its sweet and buttery flavor is the base for many sweet treats in the UK.

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