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Topic: All these American ingredients confuse me...  (Read 35604 times)
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Miss_Vicki
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« Reply #380 on: August 27, 2006 11:55:10 PM »

I remember keeping a bottle of light corn syrup for way too many years and it turned a pretty golden color  Smiley but I don't think the flavor changed any  Roll Eyes
Golden syrup is made from sugar cane, it is refined ad concentrated, whereas corn syrup is light.  It is actually a little difficult to get corn syrup in Oz.  I tried to get some to make fake blood, but I'm told glucose syrup should do.  I have that at least.
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mmd32
« Reply #381 on: August 28, 2006 01:58:09 AM »

Golden syrup is made from sugar cane, it is refined ad concentrated, whereas corn syrup is light.  It is actually a little difficult to get corn syrup in Oz.  I tried to get some to make fake blood, but I'm told glucose syrup should do.  I have that at least.

I found corn syrup in a health food store of all places over here. The slightest bit of research would reveal that high fructose corn syrup is actually a poison food, prominently featured in middle America's Wonder Bread and fried chicken diet! Yuck!
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TheBon
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« Reply #382 on: August 28, 2006 07:41:36 AM »

The jury is still out on corn syrup and it's level of badness. And, as with all things, a little bit in moderation isn't likely to kill anyone.
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« Reply #383 on: August 28, 2006 02:25:56 PM »

Golden syrup is made from sugar cane, it is refined ad concentrated, whereas corn syrup is light.  It is actually a little difficult to get corn syrup in Oz.  I tried to get some to make fake blood, but I'm told glucose syrup should do.  I have that at least.

I found corn syrup in a health food store of all places over here. The slightest bit of research would reveal that high fructose corn syrup is actually a poison food, prominently featured in middle America's Wonder Bread and fried chicken diet! Yuck!

Not all Corn Syrup is High Fructose Corn Syrup.
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mmd32
« Reply #384 on: August 28, 2006 03:36:32 PM »

Not all Corn Syrup is High Fructose Corn Syrup.

Karo?
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TheBon
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« Reply #385 on: August 28, 2006 04:16:16 PM »

Karo light corn syrup and karo pancake syrup have high fructose, but Karo Dark Corn Syrup does not. That came from the nutrition facts from their website.

Also, to Miss Vicki-I believe that glucose syrup is corn syrup, they just call it glucose syrup outside of the States and Canada because it is made from glucose and corn starch.
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BhamBaby
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« Reply #386 on: August 30, 2006 04:11:15 AM »

You can substitute sorghum syrup for golden. Sorghum is made from the pressings of the sorghum cane plant. It's sweeter than molassas, but not as sweet as sugar cane syrup. It tastes very much like golden syrup or treacle.

Not sure how available it is everywhere but it's def in the south of the U.S.
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jpatti
« Reply #387 on: September 17, 2006 11:39:08 AM »

We produce a lot of sugar here in sunny Queensland.  My understanding of brown sugar is that it is unrefined (at least compared to white sugar).

In the US, that is called "raw sugar" and for some reason it costs like ten times what white sugar does. 

Our brown sugar is white sugar that has been sprayed with molasses.  Hence, it clumps up into being hard as a rock and unusuable unless you have dynamite in your kitchen.  So if you open a box and come back to it a few weeks later, it's impossible.

When a recipe calls for brown sugar, I just use white sugar and add a few drops of molasses for the taste.  This is what I do for things like peanut butter cookies, gingerbread or baked beans that call for brown sugar.
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IamSusie
« Reply #388 on: September 17, 2006 01:28:50 PM »


Our brown sugar is white sugar that has been sprayed with molasses.  Hence, it clumps up into being hard as a rock and unusuable unless you have dynamite in your kitchen.  So if you open a box and come back to it a few weeks later, it's impossible.


Just be sure to put it in an airtight container or ziploc bag and it won't clump.  If you get a hard mass of brown sugar, you can fold up a damp paper towel and put it into the container.  after a few days the brown sugar will be soft again.  This really works!

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jpatti
« Reply #389 on: September 17, 2006 05:24:19 PM »

I think just substituting the molasses is easier, myself.  Molasses never clumps in the first place.  I never buy brown sugar at all anymore.
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