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

[juice817.livejournal.com]

this is a link to a receipe for a substitute. i have never used it myself, so i don't know how well it works.

http://www.cooks.com/rec/doc/0,1823,147170-227206,00.html

[reginagiraffe]

I googled "cooking substitutions corn syrup".

On one site under 'dark corn syrup', I got 1 1/4 cups packed brown sugar + 3 to 4 tbsp water.

*shrug*

[anariel-di-gaia.livejournal.com]

What are you trying to make with this corn syrup?

[cordelia_v]

This is to make pecan pie, I'm thinking? When I lived in Germany and couldn't get real corn syrup, I used Lyle's golden syrup (if I'm recalling the brand name correctly---it was a British product) and the results were fine.

Good luck!