Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

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?

share|improve this question
2  
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

5 Answers 5

up vote 5 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.

share|improve this answer
    
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

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.

share|improve this answer

I did attempt too make hard blue candy for a "Disney Frozen" birthday cake with golden syrup.
Now I know why they say "use corn syrup" - as the golden syrup affects the color of the candy. While the color was wrong the candy came out really nice.

share|improve this answer
2  
Hello and welcome to the site! I took the liberty to edit your question a bit: We usually skip "the niceties" like greetings and just give the bare facts. This keeps the site easier to read. If you do object, you may rollback my changes any time. –  Stephie Feb 6 at 13:07

1.25c (296ml) sugar dissolved in 0.25c (59ml) hot water is equivalent to Light Corn Syrup.

share|improve this answer
1  
Unfortunately, that is not totally correct. If you just need a liquid sweetener, your method works, but chemically speaking corn syrup is mostly fructose while ordinary sugar is saccharose, i.e. half fructose, half glucose in joint meolcules. For candy-making thebahviour is quite different. Welcome to the site, btw.! –  Stephie Mar 8 at 16:27

Golden syrup should work just fine as it has a similar texture.

share|improve this answer
    
There's already an answer saying this, with a little more detail. You'll probably find your posts better received if you have something new to add. –  Jefromi Jun 29 at 23:58

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.