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I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK?

I've heard some people saying that golden syrup is comparable, but when using it in cooking (particularly baking) it always seems to give a sticky / stodgy texture that I don't think is meant to be there?

Any ideas?

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What are you using the syrup in? –  awithrow Sep 13 '10 at 15:13
    
Usually baking - but when using the golden syrup it tends ot make everything much stickier than I expect it to - however as I don't really know what corn syrup is it could be turning out how it should be! –  Dibstar Sep 14 '10 at 10:56
    
Corn syrup does tend to make things sticky. One of the classic uses for it is to make pecan pie, which is a sticky, sugary, yummy mass. –  Martha F. Sep 14 '10 at 18:28
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2 Answers 2

up vote 4 down vote accepted

As far as I understand the basic chemistry, golden syrup should do well for you.

A different option is to dissolve a lot of sugar in some hot water and then to slowly reduce it to the right consistency, which should be more or less identical to corn syrup.

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Golden syrup should work. But corn syrup in the US usually has added vanilla. You may want to add some vanilla extract to get the same flavor. –  Martha F. Sep 13 '10 at 16:51
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Liquid glucose will work well I use this in a lot of my own recipes when I need to you can buy in chemists and supermarkets.

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