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What is the UK equivelant of Light Corn Syrup? Answered

I have heard that Golden Syrup is a good substitute but since that is flavoured and i was planning on making Hard Chew Candy

https://www.instructables.com/id/Classic-Hard-Candy-Chews/

I want the syrup to be flavourless so it does not interfere with the fruit flavour.

It needs to be available in Scotland (the UK)

The reason i post this question is that on Amazon Karo light corn syrup is £3.95 and the postage is £2.50 which i thought was very expensive.

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Kiteman

Best Answer 7 years ago

Apparently...

1 cup corn syrup can be replaced by 1 1/4 granulated sugar (or light brown sugar) plus 1/4 of liquid (use water or whatever liquid is specified in the recipe you’re using).

http://askville.amazon.com/substitute-corn-syrup-recipes-people-allergies/AnswerViewer.do?requestId=4971827

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orksecurityKiteman

Answer 7 years ago

That checks with Joy Of Cooking, though they warn that substituting corn syrup for sucrose may change the recipe's behavior, especially when baking.

Also, here

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rojo.balloon

7 years ago

well glucose is about twice as thick as corn syrup. And you do have a golden syrup that is the same consistency as corn syrup but tastes different.

I would almost say that if you can water down the glucose it would be the closest in taste and color. But i really don't know much about glucose as when i come to a recipe with that i usually just use corn syrup, and decrease some of the water in the recipe if needed.

Read more:http://cakecentral.com/cake-decorating-ftopic-677281-next.html&sid=d54bc2c7e682bfbd1ce74a7e7b9b3e26

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rickharris

7 years ago

In the UK boiled sweets are generally made from glucose.

HOWEVER normal white sugar makes a good boiled sweet.

see here

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diyoutdoorsman

7 years ago

A simple syrup can be made with equal parts granulated sugar and water. Bring the water to a boil, add the sugar and stir. The sugar will dissolve and create a syrup. Use a candy thermometer to determine the temperature and avoid over cooking the mixture, If you continue to heat the syrup it will get thicker and eventually crystallize.