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Can I omit the corn syrup
when making candy?
Q: I have a Christmas candy recipe for Chocolate Walnut
Drops. The recipe calls for 2 tablespoons light corn syrup, which
I generally don't keep in the house. I would prefer to substitute
honey. I wouldn't feel nervous doing that with regular food,
but do you think the substitution would work with candy? Basically,
the corn syrup is mixed with sugar and milk, boiled for a couple
minutes, then chocolate chips, nuts and flavoring are added to
slightly thicken the mixture. Then it's dropped onto a cookie
sheet by teaspoonful, soft enough for a walnut half to be pressed
into it. Waddaya think? Happy holidays to you and your family.
A: Corn syrup is used in recipes
such as candy as a preventative rather than for flavoring to
prevent crystallization and grainy texture. Since honey can crystallize,
it would not make a good substitution in this case.
You might be able to omit the corn syrup altogether without a
problem, but then again, you may end up with candy that may be
slightly grainy, especially if there is a lot of humidity in
the air.
Happy holidays to you and your family, too!
Hope Pryor, Owner and Publisher
of CooksRecipes.com.
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Hope Pryor is the
owner and publisher of CooksRecipes.com and editor of its enewsletter,
The Daily Recipe. She has had several years of schooling in the
home arts and cooking and has over 30+ years of hands-on experience
in her own kitchen mastering her cooking skills which earned
her a reputation as an excellent and knowledgeable cook among
family, friends and associates. |
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