Has anyone tried using organic rice syrup instead of corn syrup? I'd like to make organic treats, and brown rice syrup is easier to find in organic than corn syrup. My husband and I made our first batch of marshmallows the other day following the French Laundry recipe, substituting with the brown rice syrup. The result was more gelatinous and had a strong rice syrup flavor. They were not very good. I looked around and could not find much about the difference between the two syrups. I do know that Tiny Trapeze makes a wonderful marshmallow using rice syrup. Any thoughts would be great appreciated. Thanks!
