![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
THANKSGIVING FOOD EMERGENCY
so the only place in town that ever sells corn syrup is out of corn syrup (both light and dark; when they were out of dark, i thought, hmm, well, maybe i can use light corn syrup and substitute brown sugar for the white sugar in the recipe, but then when i went back for the light corn syrup someone had bought the last of it). i went to three other places and called a fourth, and there is no corn syrup to be had closer to here than birmingham.
what can i use instead? i once tried to cook down brown sugar, and the results were fairly disastrous. someone here has suggested black treacle; someone else has suggested golden syrup. any thoughts?
update: i decided to go with treacle instead of golden syrup, on the strength of the color (not being familiar with the consistency of either). and, good news! it is only a little bit less liquidy than dark corn syrup, and smells almost exactly the same. if i play my cards right, my own mother (whose recipe i follow) wouldn't be able to tell the difference between a pie made with 100% corn syrup and a pie made with corn syrup and treacle in a ratio of 1:2.
what can i use instead? i once tried to cook down brown sugar, and the results were fairly disastrous. someone here has suggested black treacle; someone else has suggested golden syrup. any thoughts?
update: i decided to go with treacle instead of golden syrup, on the strength of the color (not being familiar with the consistency of either). and, good news! it is only a little bit less liquidy than dark corn syrup, and smells almost exactly the same. if i play my cards right, my own mother (whose recipe i follow) wouldn't be able to tell the difference between a pie made with 100% corn syrup and a pie made with corn syrup and treacle in a ratio of 1:2.