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Cooking & Baking

(37,549 posts)

4. Nothing--I only use it about 2-3 times a year, if that, so I don't worry about it.

Tue Oct 9, 2012, 01:04 PM

Oct 2012

I'm a great cook, but not as great a baker, so I seldom sub in stuff in baking.

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OK - here's a challenge for you - what do you use as a substitute for corn syrup [View all] hedgehog Oct 2012 OP

rice syrup/ n/t Melissa G Oct 2012 #1

Honey n/t sarge43 Oct 2012 #2

Probably nothing. HappyMe Oct 2012 #5

I've used either honey or molasses depending on the recipe - hedgehog Oct 2012 #6

I haven't used it for many years Warpy Oct 2012 #7

High fructose corn syrup is a different animal Major Nikon Oct 2012 #9

Alton Brown, is that you? HappyMe Oct 2012 #15

It's a shame he doesn't do them anymore Major Nikon Oct 2012 #16

I don't substitute Major Nikon Oct 2012 #8

I have an unopened bottle for some reason... Phentex Oct 2012 #12

It doesn't go bad Major Nikon Oct 2012 #13

Yep, this is the correct answer.. pipoman Oct 2012 #17

Why would you want to substitute? Corn syrup has... TreasonousBastard Oct 2012 #10

This message was self-deleted by its author TreasonousBastard Oct 2012 #11

Is there organic corn syrup, not made from GM corn? no_hypocrisy Oct 2012 #18

There's no corn syrup where I am, so here's my substitute Catherina Oct 2012 #19

That's a good idea Major Nikon Oct 2012 #20

Necessity being the mother of determination lol Catherina Oct 2012 #21