What kind of corn syrup shall I buy?

15 years ago

Last time I bought "corn syrup" it was a bottle of Lyle's Golden Syrup which might even not be corn syrup at all. Anyway, I use it RARELY but it does come in handy. I just don't know whether to buy light or dark. I'm assuming dark is just less processed? I use it for baking and to make granola bars and that's about it. I don't do candy or fudge. I really just want one bottle as it takes me over a year to use up even just that much. Which one would be the best to have around?

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Comments (13)

lindac
15 years ago
for things i would use dark for I use real maple syrup instead....so I always buy light....and I buy the cheap stuff, not karo.
ci_lantro
15 years ago
I always buy light corn syrup. The dark syrup tastes a lot like molasses, not a flavor that I want in popcorn balls, pecan pies,... I do keep molasses on hand which I use primarily for making 'brown sugar.'
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triciae
15 years ago
All I use it for is chocolate pecan pie & have always used Karo light. I'll have DH check but I don't believe our stores have any other brands?

/tricia
grainlady_ks
15 years ago
How about make-it-yourself as needed... -Grainlady

Homemade "Corn" Syrup

2 c. white sugar
3/4 c. water
1/4 t. cream of tartar
dash of salt

Combine all ingredients. Bring to boil. Reduce heat to simmer and put cover on for 3 minutes to get sugar crystals off side of pan. Uncover and cook to softball stage - 235-degrees F, stir often

Cool and store in a covered container at room temperature. It keeps about 2 months.
readinglady
15 years ago
I use Lyle's Golden Syrup in almost all recipes because it's 100% sugar cane syrup, but occasionally I do use corn syrup. However, I mainly use it in candy to prevent crystallization, and you're not interested in making candy.

I'd stick with the Lyle's as the first choice and the light Karo as the second choice. A light molasses, if you have it, could sub for the dark Karo (or whatever brand).

Or you could make the simple syrup as Grainlady suggested.

Carol
TobyT
15 years ago
Grainlady, would the homemade version work to prevent crystallization in making candy, the same way corn syrup does?
Jane
grainlady_ks
15 years ago
tobyt-

I found a lot of links to the recipe when I did a Google search, but most only posted the recipe without more information for using it. I believe I originally got the recipe on this board. I haven't tried it in candy making, but I did find information from David Libovitz at the link below that may be helpful.

-Grainlady

Here is a link that might be useful: Why and When To Use (or Not Use) Corn Syrup
hawk307
15 years ago
Hi Pinky:
I use Karo Pancake Syrup for baking.Especially for Cinnamon Buns.
It is not sold everywhere.

Most of the time I use Karo Pancake Syrup because it is thicker.It has a Maple flavour and it
Don't make the pancakes soggy.

I have the Pure Maple Syrup but to me it has a little mediciny taste and it is thinner.

My DD bought me a bottle of the Dark Karo by mistake.
I've been drizzling it, along with the other, to use it up.

Never had any complaints on my Cinnamon Buns, except,
why didn't you make more.
LOU

PS: you can call your markets to see if they carry it.
annie1992
15 years ago
L, I have a bottle of the white corn syrup and like LindaC, it's the cheap brand. I use it to make divinity for Mother at Christmas and my girls like that rice krispie recipe that takes corn syrup and peanut butter. I've not used it for anything else and I sure wouldn't try to put the stuff on anything like pancakes.

Here Karo syrup comes in light, dark and the pancake variety. I really rather like the dark, it reminds me of sorghum but for baking and candy making, it's the light stuff.

Annie
lpinkmountain
Original Author
15 years ago
I use corn syrup mostly for sticking homeade granola-type bars together.
readinglady
15 years ago
The cream of tartar in Grainlady's recipe is tartaric acid and that does help prevent crystallization. However, depending upon the recipe, it might not be enough acid for the desired result.

The advantage of corn syrup is you are adding another form of sugar and that does help prevent the sugar crystals from adhering to each other. (I mean a small amount of corn syrup in a candy along with granulated sugar.)

When I have candy where crystallization is a risk (like Oklahoma Brown Candy) I usually add a bit of lemon juice and a tablespoon or so of corn syrup. Neither is enough to alter the flavor but it does make for a smooth texture.

I think Annie has a family recipe for white fudge that calls for cream of tartar. It's the same principle; add a bit of acid to inhibit crystal formation.

Carol
ritaotay
15 years ago
Whichever corn syrup you decide on, make sure you read the ingredients.... Some of the cheaper brands contain high fructose corn syrup.

The Karo Light, I have, has vanilla in it... I also have Karo with Brown Sugar.

Christmas Hugs,
Rita
coconut_nj
15 years ago
I keep both the light and dark corn syrup. I prefer the dark for my pecan pies, or at least half dark. Since when I make pecan pies, I'm usually making four or more, I will often mix dark and light corn syrup. Since I don't use the light often, I'll use up what's around by mixing it with the dark for the pies. I use the light corn syrup for caramels and other candy. Last year since I was making a lot of caramels I bought a cheaper light corn syrup and did notice it was thinner than the Karo. It worked fine for the caramels but I'd prefer Karo for the pecan pies, even when mixed with the dark Karo. The pies were a bit softer and since I ship most of them I like them to be pretty firm. I could just add another egg or so to a big batch.

What kind of corn syrup shall I buy?

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lindac

ci_lantro

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What kind of corn syrup shall I buy?

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