Substitute for Maple Syrup?
macthayer
15 years ago
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lindac
15 years agolast modified: 9 years agoiris_gal
15 years agolast modified: 9 years agoRelated Discussions
Maple Recipes
Comments (20)Oh Nancy, that looks like one decadent scone. Saving your recipe. Here are a couple of my favourite ways to use maple syrup. Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving....See MoreHow do you use maple syrup in desserts?
Comments (18)I love maple and use it in many things. I really like the maple shortbreads and Ann T's maple fudge, and I use maple syrup in my pumpkin pie and drizzle it on sweet potatoes when I bake them and use it on my oatmeal and instead of honey on biscuits. I use it in my maple oatmeal bread too. I use maple syrup a lot, but this recipe is my all time favorite dessert: Individual Maple Pear Cobblers Courtesy of: Rebecca Rather, Chef, Rather Sweet Bakery and Cafe 6 servings 3 pounds pears, peeled, cored, quartered 2/3 cup + 9 tablespoons pure maple syrup 2 tablespoons + 1 1/2 cups flour 2 teaspoons vanilla extract 1/2 teaspoon nutmeg 8 tablespoons unsalted butter, cut into small pieces 2 1/4 teaspoons baking powder 9 tablespoons whipping cream melted butter sugar to taste nutmeg to taste For the filling, combine the pears, 2/3 cup syrup, 2 tablespoons flour, 1 teaspoon vanilla and 1/4 teaspoon nutmeg in a bowl and mix well. Divide evenly among 6 custard cups or soufflé dishes. Place a pat of butter on top of each one. Bake at 425 degrees for 18 to 20 minutes or until heated through. For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown. Annie...See MoreSubstitute corn syrup for golden syrup?
Comments (12)A great place to check on substitutions for ingredients is The Cook's Thesaurus. The link below will take you to syrups (liquid sweeteners). On a personal note, I avoid high fructose corn syrup at all costs, and use that wonderful, buttery-flavored, Lyle's Golden Syrup as a substitute for light corn syrup. I also use Steen's Pure Cane Syrup instead of dark corn syrup. -Grainlady Here is a link that might be useful: Cook's Thesaurus: Liquid Sweeteners...See MoreSubstitute with Barley Malt Syrup, Did it work or not?
Comments (8)"Sugars" are not just one thing, nor are they from one source when dealing with bread making. You don't say what type of bread you are making that requires barley malt syrup, and that would be helpful information. -Table (white) sugar is 50% fructose and 50% glucose. -A bread making favorite of mine because it retards mold, staling, and aids in keeping bread "fresh" longer is agave nectar, which is between 56% and 92% fructose. -Honey, a great choice if you are going to freeze your bread (a well-documented topic in bread science), is 20% water, 30% glucose, 40% fructose, 1% sucrose. Sugar is hygroscopic and attracts and bonds to moisture. It keeps water from evaporating and reduces staling which is why enriched breads last much longer than lean breads. However, too much sugar in a bread recipe can damage gluten development as well as damaging yeast because sugar draws water from yeast and inhibits its growth. That why some sweet dough recipes include extra yeast to compensate for the higher percentage of sugar. They often require more kneading to develop gluten when they have a high percentage of sweetener in them; and they also take much longer to rise. You could use Osmotolerant Instant Active Dry Yeast (Fermipan Brown or SAF Gold), which is recommended for use in dough characterized as sweet, salty or low absorption. The osmosis is the means by which yeast cells absorb oxygen and nutrients and give off enzymes and other substances. This type of yeast is beneficial in certain types of recipes because osmotic tolerance is called for because the amount of available water in the dough is limited. Two tablespoons of sugar per cup of flour is about the maximum you can add without major gluten damage. "When dough contains a lot of sugar, the two gluten proteins link with sugar instead of with each other. Glutenin combines with sugar, gliadin combines with sugar, and very little gluten is formed." So what about barley malt syrup....? It's primarily maltose. You often find barley malt, barley malt syrup, or malted flour in sweet breads like Hawaiian Bread or Portuguese Sweet Bread to not only add sweetness, but it's not as detrimental to gluten formation as table sugar. Barley also contains enzymes that help break down big molecules of starch into the simple sugars that yeast can use. All sugars interfere with gluten development, but all sugars are not identical. Glucose, which is corn syrup, browns at lower temperatures than many sugars. Most sugars are hygroscopic and absorb water from the atmosphere. BUT, fructose, which is one of the two sugars in white table sugar, is more hygroscopic than most. That's why agave nectar and honey helps keep bread moist longer - they have higher amounts of fructose than sugar. FYI (free of charge information) - Yeast doesn't like lactose, the sugar in milk, so I avoid proofing yeast in milk, although you will find recipes that do that. Breads that contain milk/dairy products have more residual sugars than those containing only sucrose. You'll have to do your own research on the nutritional aspect. I'm in the middle of making potato soup for lunch and it needs my attention. Good luck on your studies. -Grainlady...See Morelindac
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