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Substitute For Glucose Syrup In Fudge

Chocolate Fudge

Chocolate Fudge

Gluttony. Its my favorite of the deadly sins and Im good at partaking in it. And it doesnt get more rampant than in the month of December. Seems like the second I leave the apartment, Im offered barrels of cakes and bushels of cookies. Candy to the left of me. Chocolate to the right. Im like a modern-day Ms. Pac-Man, chomping up everything in my path. And what kind of citizen would I be if I, too, didnt add to the fattening of my friends and coworkers? Enter: fudge. Back in the restaurant days of yore, I dressed up the food that came out of my kitchen with some holiday spirit. Each December, some type of fudge made its way on to the petit fours plate. Though I had it in my mind that fudge was supposed to be silky smooth, try as I might, mine usually came out grainy. Id stand there and scowl at my batch, while my inner-Scrooge barked at the nearest pastry slave to get me more sugar. What I didnt know at the time was that there was some science to the thing. Now its years later and the universe has recently presented me with more evidence that life comes full circle, in the form of this months Fine Cooking magazine. When I turned to page 88, I had one of those adrenaline-fueled heart beats, like when you spot an old ex on Facebook. I saw something familiar, yet mysterious. The feature was about fudge. Specifically, how to get the confounding lot smooth. Well, lemme slap my hand against a forehead. I felt like someone had given me an answer to a riddle that was designed to be so obvious, I couldnt see it. Turns out, its all about controlling sugar crystallization and yes, now it makes perfect sense. Read on, dear friends, so you can revel in another deadly sin. Pride. adapted from Dec 2009/Jan 2010 Fine Cooking magazine 4 ounces (112 grams) unsweetened chocolate, chopped Continue reading >>

Homemade Sugar Syrup: A Viable Alternative For Glucose Syrup? : Askculinary

Homemade Sugar Syrup: A Viable Alternative For Glucose Syrup? : Askculinary

Edit: Yes, this is possible! Glucose syrup is an invert sugar (meaning it's hygroscopic, i.e., attracts water), and making your own is very simple. The recipe I originally posted (imperial measures) and this one provided by /u/wunderbier (in metric) will both work. As I learned from the ever-helpful and gracious AskCulinary redditors, invert sugar is basically made by boiling sugar in water and an acid (citric acid and cream of tartar both work). More info can be found in this useful wiki . Please remember to be very careful when boiling sugar, make sure your thermometer is calibrated correctly, and keep your hands and feet inside the car at all times. Thanks, everyone! Greetings, from the land of sptzle and jellied meats, where making American treats is a study in MacGyver-like creativity! I need glucose syrup, my friends, but I live in Germany where stores don't carry standard American ingredients, close before the sun sets, and are never open on Sundays. I plan on making some things from the Momofuku Milk Bar cookbook (example cookie recipe) , which calls for glucose (or corn syrup in a pinch), neither of which are readily available here. A basic search for alternatives gave me this cane sugar syrup . *If so, should I use a 1:1 ratio? The cookie recipe doesn't call for much glucose (50 grams), but as I understand it, glucose is not as sweet as standard table sugar, so how heavily could the sugar syrup impact the sweetness? *Does anyone have an opinion on whether this could be used as a substitute in every application of glucose/corn syrup? Note: Pharmacies allegedly carry glukosesirup, so all is not lost if I can't make my own, but I've already been (happily!) forced into self-sufficiency by making my own brown sugar, vanilla extract, and baking powder, so I kinda w Continue reading >>

Trying To Make Chocolate Fudge, Is There Anything I Can Use To Substitute Corn Syrup?

Trying To Make Chocolate Fudge, Is There Anything I Can Use To Substitute Corn Syrup?

Trying to make chocolate fudge, is there anything I can use to substitute corn syrup? Not trying to eliminate sugar, but just like a healthier alternative. Are you sure that you want to delete this answer? Combine butter, milk, sugar, and salt in a saucepan over medium heat. Bring to a boil; cook 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate, vanilla, and nuts. Beat for about 1 minute, or until marshmallows melt and mixture is thoroughly combined. Pour into an 8-inch square buttered pan and cool. Cut fudge into squares. Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. You'll have to experiment a bit, but try cane syrup (like Lyle's Golden Syrup...mmmmm...sooooo delicious!) light molasses (not, say, blackstrap molasses, which is too full-flavored), rice syrup, maybe barley malt syrup for a malted flavor. As fudge is a temperamental candy, don't substitute Splenda. The proper texture depends on proper crystallization, which requires a sugary alternative, but not a sugar substitute. Yeah, skip the corn syrup--it's gross. Lyle's Golden Syrup is incredible and is probably the way to go. I think this recipe needs the thickness of the corn syrup. Any substitution might be just as good but the texture of the dessert will be different. If is has something to do with health problems and you want to please someone call a health food store they will recommend something I'm sure. Have a nice day! For each 1 cup corn syrup called for, u Continue reading >>

Glucose Vs Corn Syrup

Glucose Vs Corn Syrup

are they the same thing for sugar work? I see people talking about glucose for sugar sculptures, my hard candy recipe calls for corn syrup. Are they interchangable & if not where do I find the glucose? I live in the middle of nowhere, donot have a large bakery supply place close to hand & have unfortunatly left things to last minute so not really time to surf the net then order, practice, then come up with plan B if this hairbrained scheme doesn't work.... You can use corn syrup or glucose either one will work. You will be fine with the corn syrup. Only real difference is that glucose being an invert sugar will not return to crystal form, corn syrup is also an invert sugar. You can use the Wilton Glucose but like I said if you have clear corn syrup its fine... And yes they are interchangeable. Some recipes will call for one or the other but not both. According to many baking/cooking sites, corn syrup outside the United States is called glucose syrup. That is not exactly right. Although corn syrup is a glucose syrup, glucose syrup is not always corn syrup. They can be interchanged in some recipes BUT they can/do react differently. In the United States, Legislators allow domestic food manufacturers to call glucose syrup "Corn syrup" because the source of the starch is almost exclusively from maize. In other parts of the world, wheat, barley, tapioca, potato, rice, cassava, arrowroot, sago and maize starches are used to produce glucose syrup. The generic term of glucose syrup is used except when the originating material must be specified. Australian glucose syrup [liquid glucose] comes from wheat. They all are aqueous solutions of several compounds, principally glucose, dextrose and maltose in various proportions. Glucose syrup tends to be a thick syrup. Various ones can Continue reading >>

Soft & Creamy Vanilla Fudge

Soft & Creamy Vanilla Fudge

Proper, traditional, soft & creamy real vanilla fudge. Thats what were talking about today. Its taken a lot of time and a lot of flaky, grainy, unpalatable batches of supposed fudge to find the winning recipe. One thing to be clear about from the start is this is fudge, not tablet. Im sure Im not the only one to have made that mistake when searching for the magic method to deliver creamy fudginess so let me explain. Tablet is a Scottish confection which uses double the quantity of sugar that fudge does but otherwise, the method is often very similar. Problem is, if flaky, crumbly textures make your teeth itch like mine, then you are going to be disappointed in the extreme! There are plenty of recipes out there for tablet and many, many lovers of the stuff but for me, the perfect fudge is soft and luscious, without a grain in sight. I want my fudge to melt in the mouth like butter, but have more substance it should be creamy, rich and make you groan with pleasure as you eat just one more chunk. Fatal mistake, there is no such thing as only one more chunk of fudge If you have ever Googled or rooted around Pinterest looking at glorious images of fudge of every possible flavour, with additions such as chocolate, crumbled cookies, marshmallows, fruit, nuts you name it, the combinations have been well documented. Problem is, the word fudge has been sullied and now is awarded to confections which include microwaving chocolate and condensed milk together then leaving it to set, or doing the same in the slow cooker or adding a few extra bits like butter and more sugar on the hob. Now it isnt to say that these arent delicious sweet treats, its just that after youve made as many batches as I have that youve had to give away after your first chunk as the texture is all wrong for y Continue reading >>

10 Ways To Use Up Your Jar Of Queen Glucose Syrup

10 Ways To Use Up Your Jar Of Queen Glucose Syrup

10 ways to use up your jar of Queen Glucose Syrup If you have a humble jar of Queen Glucose stashed away at the back of the pantry, this blog is for you! Read on to discover new recipes to make using glucose and why its such a handy baking ingredient. Glucose syrup is typically used in foods to enhance flavour, soften, add volume and prevent crystallisation. There is a tonne of incredible ways to use up that jar of goodness, so weve rounded up 10 amazing ideas to use up that jar of Queen Glucose Syrup , that hopefully become new favourites in your baking repertoire. Home > Blog > Inspiration Alert > 10 ways to use up your jar of Queen Glucose Syrup Marshmallows, what can we say? Pillowy soft, fluffy and irresistible. You may end up using your jar making batch after batch of these Vanilla and Maple Marshmallows. If youve never made your own marshmallows, youre in for a treat. Glucose is the ultimate texture enhancer, not only does it stop crystallisation, it creates a creamier marshmallow and helps keep them soft and squishy for days. If they last that long Glucose is the perfect substitute for corn syrup. Traditionally, Pecan Pie is made with half corn syrup, half sugar to create a smooth textured pie without being overly sweet. This means that delicious pecan flavour shines through without too much caramelisation. Glucose is one of the best binders for Chewy Granola Bars. Its perfect for holding all your ingredients together without the sweetness that honey, sugar or other syrups give. Because Glucose is only 74% sweetness of sugar its perfect for those who prefer their granola bars on the lower end of the sweetness scale. To put it simply, the molecules in glucose stop the other sugars from crystallising, which creates that gritty, icy texture you sometimes find in y Continue reading >>

Ingredient Substitution - Joyofbaking.com

Ingredient Substitution - Joyofbaking.com

place 1 cup (100 grams) (240 ml) sliced (blanched (skins off) or natural (skins on)) almonds with 1 tablespoon (14 grams) granulated white sugar in a blender or food processor and process until finely ground. Sugar or flour is added to the almonds to prevent clumping as it absorbs the oil exuded from the almonds. Toasting the almonds first dries them which also helps to prevent clumping. 1 3/4 cups (175 grams) (420 ml) ground blanched almonds plus 1 1/2 cups (175 grams) (360 ml) powdered (confectioners or icing) sugar plus 1 large egg white (30 grams) plus 1 teaspoon almond extract plus 1/4 teaspoon salt 1 tablespoon (15 grams) cornstarch, potato starch or rice starch 2 tablespoons (25 grams) all purpose flour (Rule of Thumb: 1 teaspoon for every 1 cup (240 ml) of flour) above 3000 ft. - reduce baking powder 1/8 teaspoon for every 1 teaspoon of baking powder in recipe above 5000 ft. - reduce baking powder 1/8-1/4 teaspoon for every 1 teaspoon baking powder in recipe above 7000 ft. - reduce baking powder 1/4 teaspoon for every 1 teaspoon baking powder in recipe 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch 1 1/2 teaspoons single-action baking powder 1/4 teaspoon baking soda plus 1/2 cup (120 ml) buttermilk, sour milk or yogurt to replace 1/2 cup (120 ml) non-acidic liquid 2/3 teaspoon double-acting baking powder 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch (Rule of Thumb: 1/4 teaspoon for every 1 cup of flour) 2 teaspoons double-acting baking powder (must replace the acidic liquid in recipe with non-acidic liquid) 1 cup (240 ml) crushed cracker crumbs 1 cup (240 ml) crushed cornflakes 1 cup (240 ml) ground oats 1 cup (240 ml) crushed potato chips Buttermilk (Sour Milk) (see below under Continue reading >>

Corn Syrup/glucose/trimoline/invert Sugars

Corn Syrup/glucose/trimoline/invert Sugars

Corn syrup/glucose/trimoline/invert sugars Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account . The post on invert sugars in ganache led me to ask this, a question that I really should have asked a while ago and which I can't find having been asked on eG before. I'm in the UK, where light corn syrup is fairly hard to come by. I've never managed to track it down; even specialist catering suppliers like West Country Fine Foods, who supply all the other patisserie requisites I use, draw a blank. A lot of recipes and cookbooks I have use light corn syrup, and I'm wondering how best to substitute other invert sugars to achieve the best result. I know that none of them are directly equivalent, but there must be some rough rule of thumb which would give me a good idea of what to use in a given circumstance. I have the usual suspects available, i.e. trimoline and glucose (also acidic sugar solutions of whatever density I choose to make). I'd substitiute glucose, 1-1, especially for a ganache. If it's just for keeping ice cream pliable or something like that, use invert because its cheaper and you'll need less of it. Not sure on the exact ratio. that's interesting... Neil (nightsctosman) posted this in the other thread : When it comes to something as finely balanced as a ganache recipe, even corn syrup and glucose aren't interchangeable since corn syrup contains significantly more water. I've seen corn syrup used, and it was much less viscous than glucose. I always use a 50:50 Continue reading >>

Baking With Sugar And Sugar Substitutes

Baking With Sugar And Sugar Substitutes

Discover the many roles that sugar plays in baking and learn about different kinds of sweeteners. Sugar performs many important roles in baking. It provides moisture and tenderness, liquefies as it bakes, increases the shelf-life of finished products, caramelizes at high temperatures, and, of course, adds sweetness. Refined sugar helps cookies spread during baking, allowing their crisp texture. Because of these critical functions, bakers can't simply replace sugar with a different sweetener. However, in many recipes, you can decrease the amount of sugar by one third without affecting the quality of the product. All refined sugars--brown sugar, white sugar, and "raw" sugars such as demerara or turbinado--are equal from a nutritive standpoint. Brown sugars simply contain a higher molasses content. Refined sugar is 99 percent pure sucrose, a simple carbohydrate. Other sugars, such as honey, taste sweeter on the tongue than granulated sugar. You can therefore use less honey to sweeten a batch of muffins than you would sugar. Maple syrup tastes less sweet than sugar, but its unique flavor is prized in baked goods and desserts. Honey is 25 to 50% sweeter than sugar, and has a distinctive flavor. The flavors and colors of honey can vary depending upon the bees' diet--buckwheat honey, for example, is darker and stronger than clover honey. Baked goods made with honey are moist and dense, and tend to brown faster than those made with granulated sugar. Use cup plus 1 tablespoon honey in place of 1 cup sugar, and reduce the other liquid ingredients by 2 tablespoons. Unless the recipe includes sour cream or buttermilk, add a pinch of baking soda to neutralize the acidity. Refined fructose is sweeter than granulated sugar. It can be easily substituted in baking recipes--simply add o Continue reading >>

Best Fudge Ever! Weekend Bakery

Best Fudge Ever! Weekend Bakery

Now and then we like to play with sugar instead of flour! This is not exactly a baking recipe of course but you really have to try this anyway! It is so amazing and delicious, this soft, melt in your mouth fudge, that we did not want to keep the recipe from you. You need a good (digital) thermometer and a hand mixer to make it. Please do read the whole recipe and our tips before starting, to familiarize yourself with all the steps. As with bread baking, working precise and weighing and measuring carefully gives best results. Also, be careful, you are working with boiling hot sugar which can give very nasty burns! You can make all kinds of versions with this basic recipe. You can add coffee, chocolate, powdered liquorice, spices, praline, mint, lemon, coconut, ginger, almond, any flavors you like. We love the version with added hints of freeze dried raspberry. But plain old real vanilla is still top favorite! Put all the ingredients, except the white chocolate, into a good heavy saucepan. On a chopping board, run a sharp knife down the center of the 1/4 of a vanilla pod, split the pod, scrape out the moist seeds from each half and add this to the mixture. Place the saucepan on a very low heat at the beginning stage. You must dissolve all the sugar crystals before letting it come to the boil. Stir until your have a smooth liquid texture without any graininess. Feel for any left over crystals by rubbing with your spoon over the bottom of your pan, you should not feel any sand in the mixture. Only when all sugar is dissolved into a beautiful buttery creamy syrup you may increase the heat until it comes to rapid boil. If you boil it before all the sugar is dissolved your fudge will end up grainy. Do not take your eyes and attention of the mixture now, do not answer the phon Continue reading >>

Light Corn Syrup Substitute

Light Corn Syrup Substitute

There are many reasons to substitute light corn syrup. You can replace one cup of corn syrup with one of these simple substitutes: 1 cup sugar, dissolved in 1/4 cup warm water 1 cup maple-flavored syrup (pancake syrup) Which Substitute Will Work Best in Your Recipe? Corn syrup doesn't add flavor to a recipe -- just sweetness --so sugar is definitely the best substitute, in terms of flavor match. But, unlike corn syrup, it crystallizes at high temps, so it's not a good choice for candy recipes that you have to take past the softball stage (235 degrees). It is, however, tops for pies (like pecan). Any maple-flavored syrup is a brilliant substitute in all situations, assuming your recipe can take the addition of maple flavoring. It's made from corn syrup, so really you're just substituting like for like when you go this route. Of course, this won't seem like a brilliant substitute, if you're allergic to corn or trying to cut corn syrup from your diet. Honey is a good stand-in in baked good recipes. It'll keep them moist, just like corn syrup. While the honey will add a bit of flavor, the difference will be subtle, as long as youstick with a light-colored honey. Agave syrup has a fairly mild flavor, so it's another option to consider. It can be used in pies, sauces, and other dessert recipes, but won't work for candy making. Light molasses is perhaps the substitute of last resort. It'll give you the body you're after, but it'll change the flavor of your recipe more than any of these other substitutes. Avoid using blackstrap molasses at all costs. It has a very distinct taste that is likely to overwhelm the other flavors in your recipe. If you're making a candy that has to go to the hard ball stage, corn syrup, brown rice syrupor another glucose syrup (see below) really is Continue reading >>

Light Corn Syrup Substitutes

Light Corn Syrup Substitutes

Light corn syrup is a clear-colored syrup made by extracting sugars from cornstarch. It also often includes a little vanilla flavoring. You'll find it listed as an ingredient in recipes for candy, caramel popcorn, frosting, and sweet sauces. It doesn't crystallize like sugar so it can withstand high cooking temperatures. If you don't have a bottle in the pantry, you might not need to run to the store. There are a number of light corn syrup substitutes that should work out just fine; which you choose will depend on you're making. You can replace 1 cup of corn syrup with one of these simple substitutes: 1 cup sugar dissolved in 1/4 cup warm water Corn syrup doesn't add flavor to a recipejust sweetnessso sugar is definitely the best substitute in terms of flavor. By dissolving it in water, you're creating a concentrated simple syrup. This liquid form is a great substitute for pies (like pecan ) and coated fruits . However, unlike corn syrup, sugar crystallizes at high temps, so it's not a good choice for candy recipes that you have to take past the softball stage (235 F). Assuming your recipe can take the addition of maple flavoring, any maple-flavored syrup is a brilliant substitute in all situations. It's made from corn syrup, so really you're just substituting like for like when you go this route. Of course, this is not a solution if you're allergic to corn or trying to cut corn syrup from your diet. Honey is a good stand-in in baked good recipes because it will retain the moisture. While the honey will add a bit of flavor, the difference will be subtle as long as youstick with light-colored honey. Agave syrup (or agave nectar) has a fairly mild flavor, so it's another option to consider. It can be used in pies, sauces, and other dessert recipes, but won't work for can Continue reading >>

The Science Of Fudge

The Science Of Fudge

Fudge can be made from just a few ingredients: sugar, butter, and milk or cream. However, despite the simplicity of ingredients, fudge has a reputation for being quite difficult to make. This is because the creamy texture of fudge depends on the perfect amount of sugar crystallization. If there is too much crystallization, or the sugar crystals are too large, fudge will have a gritty texture and be too hard. Not enough crystallization, and it wont be fudge, but rather a thick, syrupy goo. Ive messed up fudge enough times now to realize that fudge failures can still taste nice (Ive used my egg nog fudge failures to make egg nog lattes) but one of the most important features of fudge is its texture. Making bad fudge isnt such a terrible thing so if it doesnt work for you right away, dont give up! If you understand the process of fudge making (which you will by the time you finish reading this post), each failure is a learning process and a step towards making you a fudge master! Some fudge experts are so skilled that they can make fudge without a thermometer and will dip their fingers into boiling sugar. Yeahhh you wont see me doing that any time soon. One of my friends, who also loves to bake, and I got together one day to attempt fudge. She shall remain anonymous, at her request. I, on the other hand, have no shame. Now, while most people mess up fudge through problems with sugar crystallization, we found a way to have an even more epic fail. We managed to meltget this not one but TWO DIFFERENT types of plastic into the fudge. Oh yes, we managed to do that. In our defence, however, I would like to point out that one of those plastic melt-downs was not our fault. My friend had bought a candy thermometer earlier that evening. Im not sure if we had a faulty thermometer or Continue reading >>

How To Substitute Corn Syrup

How To Substitute Corn Syrup

Photo by David Cicconi, food styling by Rhoda Boone Whenever I see a recipe that has corn syrup in it, I always flip the page. It's not that I am particularly against it. Corn syrup is not the same thing as the much-maligned high fructose corn syrup. While both are made from corn starch, corn syrup is 100% glucose while high fructose corn syrup has been processed to convert some of that glucose into fructose. Research has shown that there might be negative effects from consuming large amounts of fructose in the form of high fructose corn syrup, but that research doesn't include regular corn syrup. So a spoonful of corn syrup in a recipe every now and then isn't any more harmful than a spoonful of sugar or another liquid sweetener. But because I rarely come across a recipe that calls for it, I just never bother to stock my kitchen with it. What can you use instead? First, it's important to understand why recipes call for corn syrup. It's an invert sugar, which means that it prevents sugar crystals from forming, This is important when making things like caramel or another candy because you want a smooth final product rather than something that is crystalized, lumpy, and grainy. When it's not used to prevent crystallization, it's used to simply give shine and body to something, like a chocolate sauce or pie. Here's some of the best substitutions for corn syrup: "If I had to make a substitution, I would probably try agave first. It's a bit more neutral in flavor than honey, is still a liquid at room temp, and (I think) is similar in sweetness level," says New York City-based recipe developer Janine Desiderio. Its mild flavor makes it a great equal swap-in for dishes like pie or chocolate sauce, but it won't work for making candy as it has different chemical properties than Continue reading >>

What Are The Types Of Glucose Syrup Substitutes

What Are The Types Of Glucose Syrup Substitutes

Home Presentation Food Substitutes What Are The Types Of Glucose Syrup Substitutes What Are The Types Of Glucose Syrup Substitutes "fid":"543964","viewmode":"wysiwyg","fields":"format":"wysiwyg","type":"media","attributes":"alt":"glucose","title":"What Are The Types Of Glucose Syrup Substitutes","style":"border-top-width: 2px border-right-width: 2px border-bottom-width: 2px border-left-width: 2px border-top-style: solid border-right-style: solid border-bottom-style: solid border-left-style: solid margin-left: 6px margin-right: 6px margin-top: 6px margin-bottom: 6px float: left width: 300px height: 225px ","class":"media-element file-wysiwyg" Glucose syrup substitutes are not too many but the good news is that it is not called for in too many recipes. Substituting glucose syrup with sugar directly is not always recommended because the reason the recipe calls for syrup is that there is a risk of granulated sugar crystallizing upon cooling of the dish. Glucose syrup is also known as corn syrup as commercially it is made out of corn. Technically it can be made out of any source rich in starch such as rice, potatoes and wheat. Here are a few options for substituting glucose syrup in recipes: Boiled sugar: Sugar when heated goes through several stages before it caramelizes and becomes bitter. The soft ball stage is the one that most closely approximates glucose syrup. For every cup of glucose syrup take one cup of sugar, a few teaspoons of water just enough to cover the sugar, some cream of tartar or a pinch of salt and bring to a boil in a thick bottom pan. When melted cover the pan to release any sugar crystals stuck to the sides for three minutes. Test for the softball stage and remove from heat quickly. You can also just simply substitute honey instead of glucosesyrup in Continue reading >>

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