Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Recommended Posts

Posted

I have an icing/frosting recipe that calls for Corn Syrup, I found next to it in the mega-mart, a bottle of Lyle's Golden Syrup (ingredients:sugar cane syrup) (http://www.lylesgoldensyrup.com)

Can I substitute it 1:1? dose it contain the same "water" content?

Does anyone know what its Simple Syrup comparison is..1:1 2:1 etc, as making it at home would be much cheaper than this pricey UK import.

thanks in advance.

shanty (aka scott)

Posted

John DePaula
formerly of DePaula Confections
Hand-crafted artisanal chocolates & gourmet confections - …Because Pleasure Matters…
--------------------
When asked “What are the secrets of good cooking? Escoffier replied, “There are three: butter, butter and butter.”

Posted

I was told a few years ago that in Europe, glucose can be purchased in many pharmacies, as it is considered useful in naturopathy. Check around and see if you can find it there.

I don't think there is a simple syrup equivalent, as it is an invert sugar.

Theresa :biggrin:

"Nearly all men can stand adversity, but if you want to test a man's character, give him power."

- Abraham Lincoln

×
×
  • Create New...