Corn Syrup
Origin: US
Syrup obtained from cornstarch (maize), and used as a sweetener in baking and confectionery.
Corn syrup:
a thick, sweet syrup derived from cornstarch, composed of dextrose and glucose; available as clear (light) or brown (dark), which has caramel flavor and color added.
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Corn syrup is a syrup made from corn. It is naturally composed mainly of glucose, but usually modified by enzymes to contain between 42% and 90% fructose. When used as a sweetener, corn syrup has a taste that makes it inferior to sugar.
Corn Syrup Questions
by the Editors of Easy Home Cooking Magazine
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Corn syrup is almost exactly as sweet as the granulated sugar (sucrose) it often replaces in recipes. Corn syrup can be naturally light in color for use in candymaking or darker for general baking purposes.
Corn syrup is often used in candy making to control sugar's tendency to be grainy and to crystallize. We think several other liquid sweeteners would substitute nicely.
corn syrup Notes: This is a thick, sweet syrup that's popular in America, but hard to find in other countries.
Corn Syrup: Very sweet syrup similar to golden syrup.
Cornflour: A starch extract used to thicken sauces.
Court Bouillon: A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
Corn syrup
A common ingredient in the US made by adding enzymes to corn starch, turning it into syrup of dextrose, maltose and/or glucose. It comes in two flavours - dark and light.
Corn syrup - Dextrose, maltose, or glucose obtained by converting starch with acids. This syrup is used in baking, primarily to prevent the crystallization of sugar. Light corn syrup is clear, colorless and mild in flavor.
corn syrup - Also know as syrup glucose. It is produced when starch granules from corn are processed with acids or enzymes. It varies in color from clear white to amber. It is not as sweet as cane sugar and is used a lot in candy making.
Corn syrup:
Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet and is not the same as High Fructose Corn Syrup (HFCS).
12 cup light corn syrup
4 ozs semisweet chocolate (chopped)
14 cup dark brown sugar (firmly packed) ...
Corn syrup, butter, brown sugar packed, loaf unsliced french bread crust trimmed and sliced thick, large eggs, milk, vanilla extract, salt, ground cinnamon, ...
corn syrup
dried currants
chopped raisins, finely chopped prunes or dates ...
Corn Syrup - Dextrose, maltose, or glucose obtained through the process of converting starch with use of acids. The syrup is used in baking, primarily to prevent the crystallization of sugar.
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MIX corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans.
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POUR into pie crust. BAKE at 350°F on center rack of oven for 60 to 70 minutes.
Boil the corn syrup and sugar in a large saucepan. Add the peanut butter and stir until smooth. Remove the pan from the heat and stir in the vanilla and cornflakes. Use a scoop or drop by heaping teaspoonfuls onto waxed paper.
120ml/4oz corn syrup or glucose syrup
Preparation method
Preheat the oven to 190C/375F/Gas 5. Line two baking trays with greaseproof paper.
Corn syrup solids are also useful in sausage making as they have excellent binding qualities when sausage is being cured at low temperatures.
Add sugar, corn syrup, butter, vanilla & rum. Beat until well combined. Stir in pecans & dates, mix well.
Turn into unbaked pie shell. Bake about 40 minutes, or until filling is set in center when pie is gently shaken.
Ingredients: corn syrup, olive oil, onions...
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High-fructose corn syrup (HFCS) - HFCS are formulations generally containing 42 percent, 55 percent or 90 percent fructose (the remaining carbohydrate being primarily glucose) depending on the product application.
Ingredients: light corn syrup, plus 2 T. sugar, eggs, lightly beaten (large), butter or margarine, melted, Vanilla extract, finely chopped macadamia nuts, Unbaked 9 inch Pastry Shell...
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Corn Syrup: Corn syrup is a syrup, made using corn starch as a feedstock, and composed mainly of glucose.
Karo Syrup is a brand of thick corn syrup made from a concentrated solution of dextrose and other sugars derived from corn starch with preservatives and flavourings. It is a staple of Southern United States cuisine, e.g.
sucrose, corn syrup, fructose, and dextrose). Colorings are another type of additive. Most colorings are synthetic dyes, but some (e.g., chlorophyll, beta carotene, and caramel) are naturally formed chemicals.
Almond Paste - Almond paste is a combination of equal parts ground blanched almonds and sugar, mixed with glucose, corn syrup or egg whites. It is pliable with a sweet almond flavor and grainy texture.
Unless you want to ruin an expensive cut of meat by covering it with a salty, corn syrup reduction, I would stay away from bouillon cubes or any of those cheap packets of instant sauces you see in your local supermarket.
Karo A fairly thin, light or dark corn syrup
Kebob (Kabob, Kebab) Small cubes of meat and/or vegetables roasted on a skewer.
Ketchup A thick and spicy tomato sauce, ketchup is also known as catsup. It may be used as a condiment or an ingredient.
Xanthan gum powder, a natural carbohydrate derived from corn syrup, is added to doughs that lack gluten to provide "stretch" and texture. The powder is available in natural-food stores or in mail-order catalogs specializing in flours and grains.
A brand of light or dark corn syrup.
Kasha
Buckwheat grouts.
Kippered herring
Smoked or dried herring.
Kitchen Bouquet
A brand of bottled sauce used to enhance flavor and color.
Kosher ...
Some brines are mixtures of salt and sugar, while others use maple syrup, corn syrup or even artificial sweeteners.
sugar - Although the consumer is confronted by a wide variety of sugars-sucrose, raw sugar, turbinado sugar, brown sugar, honey, corn syrup-there is no significant difference in the nutritional content or energy each provides, ...
Worcestershire Sauce A spicy sauce composed mainly of water, vinegar, molasses, corn syrup, anchovies, spices and flavorings.
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Its consistency is very much like corn syrup, but golden syrup has a rich, toasty flavor with noticeably more depth and dimension than its industrially engineered, low-cost cousin.
Icing made with sugar, water and corn syrup or glucose. The mixture is heated to 238 -240 degrees , cooled and then kneaded, e.g., fondant used in chocolate-covered cherries on page 650.
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A favorite southern pie that has a combination of corn syrup, sugar, eggs and a small amount of flour as the filling.
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A fairly thin, light or dark corn syrup.
Ketchup
A thick and spicy tomato sauce, ketchup is also known as catsup. It may be used as a condiment or an ingredient.
Fudge - A semisoft candy usually made with sugar, butter, milk or cream, corn syrup, and flavorings.
Recipe: Fudge Recipe Index
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Starch made from corn and used in foods as a thickening agent and in making corn syrup and sugars. To prevent lumping be sure it's thoroughly mixed in a cold liquid before adding.
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Fructose - is a monosaccharide chemically known as Levulose, that is found in many fruits and honey. It is almost twice as sweet as table sugar (sucrose) in its crystalline form and is a major component of high-fructose corn syrup used to sweeten ...
cooking sugar until it becomes a thick, dark liquid; its color ranges from golden to dark brown; used for coloring and flavoring desserts, candies; sweet and savory sauces and other foods. 2. A firm, chewy candy made with sugar, butter, corn syrup ...
it is sugar and water cooked to a point, specifically soft-ball stage, cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Typically, glucose is added to prevent the syrup from graining while cooking. Corn syrup ...
improve flavour and help to retain moisture, keeping products softer for longer and so reducing staling. Examples of sugar forms are granulated sugar, castor sugar and icing sugar. Sugar also comes in liquid forms such as syrup, treacle, corn syrup, ...
 See also: Syrup, Sugar, Cooking, Flavor, Water
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