THANKSGIVING FOOD EMERGENCY

[fox]

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.

Comments

[darthfox.livejournal.com]

hmm. i have just bought black treacle, so maybe this will be a more molasses-y pecan pie. we'll see. :-) (i actually have one pie's worth of corn syrup, but nuts and butter and sugar for three pies -- so i'm going to make all the filling in one mixing bowl, i think, and the ratio of treacle to corn syrup will therefore be 2:1.)

[the-star-fish.livejournal.com]

I always use molasses in my pecan pies ... should be fine.

I realize this may be too little too late, but I'm at work.