Corn syrup is widely used in American recipes - in fact it's tough to bake any classic American cake or pie without a bottle of corn syrup in the cupboard. The classic pecan pie recipe on the label of the bottle is a great start. Corn syrup cannot be used interchangeably with sugars as they have different properties - if a recipe suggests corn syrup, then it's best to use it.
Corn syrup helps to control sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavour in jams and preserves, sweetens and thickens relishes. In baking, the corn syrup keeps in moisture and maintains freshness for longer. The syrup can also be used to sweeten drinks, or as a topping for pancakes or waffles.
Karo dark corn syrup can be used interchangeably with Karo light corn syrup. The dark corn syrup has a richer flavour as it is made with refiner's syrup - a type of molasses - with a more robust flavour and colour it is great in many baked goods. It can also be brushed over hams and other meats to glaze during cooking.
Ingredients: Dark corn syrup**, refiners' syrup, caramel flavour, salt, sodium benzoate (used to protect quality), caramel colour. ** Produced from Genetically Modified corn.
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