|
Can I omit the corn syrup
when making candy?
Q: I have a Christmas candy recipe for Chocolate Walnut
Drops. The recipe calls for 2 tablespoons light corn syrup, which
I generally don't keep in the house. I would prefer to substitute
honey. I wouldn't feel nervous doing that with regular food,
but do you think the substitution would work with candy? Basically,
the corn syrup is mixed with sugar and milk, boiled for a couple
minutes, then chocolate chips, nuts and flavoring are added to
slightly thicken the mixture. Then it's dropped onto a cookie
sheet by teaspoonful, soft enough for a walnut half to be pressed
into it. Waddaya think?
A: Corn syrup is used in recipes
such as candy as a preventative rather than for flavoring to
prevent crystallization and grainy texture. Since honey can crystallize,
it would not make a good substitution in this case.
You might be able to omit the corn syrup altogether without a
problem, but then again, you may end up with candy that may be
slightly grainy, especially if there is a lot of humidity in
the air.
Return to F. A. Q's
Have a question or a suggestion
of your own for this FAQ? Post it below.
Note: Any inappropriate and non-related
posts such as spamming (promotional posts and URL addresses for
other websites) will be removed.
loading
|
