When baking cookies, what can you use in place of light corn syrup?
This recipe calls for 1/2 cup light corn syrup for 3 dozen cookies. But we’ve only got dark corn syrup. Is there anything I can use as a substitute for light corn syrup? And if not, is it possible to just leave the corn syrup out and instead adjust the time or oven temperature so the consistency of the cookies doesn’t get all messed up?
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5 comments a "When baking cookies, what can you use in place of light corn syrup?"
LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
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.
Use a good quality honey. Spoon for spoon. Tastes great as well!
Shortening. (like Crisco)
I would think honey would be just as good or even the dark corn syrup. I don’t think it is a big deal. I substitute honey for sugar all the time and just cook cakes a little bit longer.
brown sugar
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