Search results
Results from the WOW.Com Content Network
Fructose is a sugar found naturally in fruits, fruit juices, some vegetables and honey. Table sugar, called sucrose, also has fructose. High-fructose corn syrup is a sweetener that is in many processed foods and drinks. When the digestive system doesn't absorb fructose properly, it can cause stomach pain, bloating, diarrhea and gas.
Amount Ingredient 3 teaspoons unflavored gelatin (Knox) 3 tablespoons boiling water 1/2 cup white corn syrup 2 tablespoons glycerin 1/2 teaspoon vanilla 6 cups powdered sugar Directions. 1. In a small bowl, combine boiling water with the gelatin. Stir for two minutes. 2. Add corn syrup, glycerin and vanilla. Stir until glycerin is dissolved. 3.
**Add 2 tablespoons light corn syrup per recipe to thin for icing cake. moralna Posted 12 Jan 2007 , 6:53pm.
In the United States, the glucose syrup called "Corn syrup" is made exclusively from maize. [Karo website] Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar.
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy).
Eat more fruits, vegetables and whole grains, which provide complex carbohydrates. Avoid foods and beverages with high-fructose corn syrup, and limit consumption of naturally sweet fruit juices. Water. Stay well-hydrated by drinking water. Fats. Cut back on saturated fats from red meat, fatty poultry and high-fat dairy products. Proteins.
You can buy corn syrup at Waitrose. As for corn starch, that is nothing more than our corn flour. :) If you are making sugar glass, you can use glucose instead of corn syrup. You can buy glucose at any supermarket.
Corn syrup here is the same as dark syrup but with no color so probably the same in your area , give it a try it's cheap. Molly2 Posted 8 Oct 2009 , 11:22am post #11 of 30
For my last batch of fondant I was shy about 1/3 cup of corn syrup so I added some glucose to make up for it. I didn't use the whole 1/3 cup b/c I know it's thicker than corn syrup. My fondant was super sticky. I added tons of powdered sugar to get it close to being right and it just was not quite the same.
My friend has a reaction to corn syrup and other corn products, and corn starch is in powdered sugar as well, so there isn't any type of fondant she can eat. bashini Posted 10 Mar 2009 , 10:15pm post #4 of 26