People
have asked me what the difference is between corn syrup and glucose syrup, well it
really depends on the kind of syrup that you get because most glucose in the
United States is made from corn but if you are trying to stay away from corn
products there is a glucose syrup made from wheat and it is gluten free.
The
reason is it is so processed that the gluten is cooked away. Now that being
said glucose syrup is so much thicker than corn syrup that it may change your
mind about working with it. If you really want to stay away from corn it is
worth the effort though.
Unfortunately,
you aren’t usually able to find glucose next to the corn syrup in your local
grocery store so you have to order it online and it doesn’t come in 16 oz.
bottles. The smallest amount I was able to find was 2.2 lbs. for about $11.00 at pastrychef.com
Now if you only make candies once a year and you aren’t making it for the
entire community, then you might want to live with the corn syrup.
My
favorite Maple Nut Caramel recipe is
one I found online at the Joy of Baking website. Here is the link to the
recipe:
I
hope you enjoy it as much as I do and as always make life sweet and Enjoy!
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