Cooking & Baking

TreasonousBastard

(43,049 posts)

10. Why would you want to substitute? Corn syrup has...

Wed Oct 10, 2012, 04:06 AM

Oct 2012

a fairly high glycemic index, which makes it trouble for diabetics, but generally no other problems. Even the dreaded HFCS isn't as bad as some make it out to be, although the glycemic index is even higher. Most corn syrup is primarily glucose, maybe mixed with some other monosaccharides that you also get by eating peaches or beets.

You're not drinking the stuff straight out of the bottle, so the little bit used in baking shouldn't be a problem for anyone without a glucose intolerance problem or diabetes. And they shouldn't be eating the rest of the stuff in that goodie anyway.

However, should anyone wish to experiment-- honey, pure maple syrup and agave syrup have much lower glycemic indices and maple syrup is even rumored to have properties that reduce sugar absorption. So, if they work and the flavors are right, you've got righteous substitutes and some bragging rights.

(Maple syrup I would be tempted to drink straight from the bottle-- I may have some time ago.)

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OK - here's a challenge for you - what do you use as a substitute for corn syrup [View all] hedgehog Oct 2012 OP

rice syrup/ n/t Melissa G Oct 2012 #1

Honey n/t sarge43 Oct 2012 #2

I would make a simple syrup of sugar and water and cook until thickened a bit. cbayer Oct 2012 #3

Nothing--I only use it about 2-3 times a year, if that, so I don't worry about it. msanthrope Oct 2012 #4

Probably nothing. HappyMe Oct 2012 #5

I've used either honey or molasses depending on the recipe - hedgehog Oct 2012 #6

I haven't used it for many years Warpy Oct 2012 #7

High fructose corn syrup is a different animal Major Nikon Oct 2012 #9

Alton Brown, is that you? HappyMe Oct 2012 #15

It's a shame he doesn't do them anymore Major Nikon Oct 2012 #16

I don't substitute Major Nikon Oct 2012 #8

I have an unopened bottle for some reason... Phentex Oct 2012 #12

It doesn't go bad Major Nikon Oct 2012 #13

Yep, this is the correct answer.. pipoman Oct 2012 #17

Why would you want to substitute? Corn syrup has... TreasonousBastard Oct 2012 #10

I just see its primary use as as crystallization preventative in candy making Major Nikon Oct 2012 #14

This message was self-deleted by its author TreasonousBastard Oct 2012 #11

Is there organic corn syrup, not made from GM corn? no_hypocrisy Oct 2012 #18

There's no corn syrup where I am, so here's my substitute Catherina Oct 2012 #19

That's a good idea Major Nikon Oct 2012 #20

Necessity being the mother of determination lol Catherina Oct 2012 #21

I don't use recipes that call for corn syrup. I used to make fudge and divinity kestrel91316 Oct 2012 #22