How significant of a difference does it make to scotcharoos to use honey instead of corn syrup?
>>22096952real honey crystalizes
>>22096989Does that even matter in scotcharoos? They are already crispy.
>>22096952Swapping Karo for honey? Almost no difference at all. You're talking less than a 10% difference in fructose percentage. It's not the same as hfcs.
>>22097009I read corn syrup is used for the composition rather than the sweetness, so it binds properly and isn't as runny.
>>22096952Use golden syrup instead of corn syrup. Behaves very similar but will give you a richer taste.It's used in flapjacks
>>22097014Golden syrup?
>>22097011i don't see that being true since honey is supposed to be thicker than corn syrup
>>22097021That's what I hope because I would like to use it instead of corn syrup. I figured I would see if you guys have any experience or wisdom to share on this before I risk a bad batch of scotcharoos.
>>22097016Can probably find it in UK foods aisles or as a speciality ingredient. It's processed cane sugar. It's thicker than corn syrup and tastes a bit more buttery and caramelly.
>>22096952I haven’t used it in scotcharoos but I like to swap corn syrup for honey when making a pecan pie and haven’t noticed any negatives. Corn syrup to me always has a slightly unpleasant sharp note.
>>22096952they are basically the same thing.
>>22096952Make it and tell use the results
>>22096952You'll probably be fine, I do find that honey tends to taste sweeter.
>>22096952Taste will be pretty noticeably different. Texture? It won't be much of a difference.
>>22097009Ackchually, HFCS is closer to honey than regular corn syrup. Corn syrup is almost pure glucose. HFCS is ~50/50 glucose/fructose. Honey is ~35/35/30 glucose/fructose/polysaccharides (most of the polysaccharides being sucrose which breaks down into 50/50 glucose/fructose)Anyway, what I'm trying to say is you're wrong on the internet and should be ashamed.
>>22098044>Anyway, what I'm trying to say is you're wrong on the internet and should be ashamed.but you just called sucrose a polysaccharide even though it isn't i bet you feel extra double dumb now, don't you?
>>22098046It's a disaccharide and etymological accuracy trumps naming conventions, PLEB!
>>22098050WRONG!!!!!!!! the pieces have to be identical in order to be considered a polymer. glucose and fructose are not identical
>>22098052Did I say it was a polymer?*chortles*
>>22098053you pulled the etymological card which was a bust. that's it, you just got owned epic style
>>22098054Poly: more than 1Di: 22 > 1QED
>>22098056yo mama. check and mate
>>22098044Holy hell, I even googled Karo before responding, and the AI robot told me it had 40-50% fructose? Stupid of me, I knew it was nearly 100% glucose already but didn't think I guess. Upon further Internet searching, you are correct, and I am deeply ashamed. Thank you.
>>22098065
>>22098074Tbf I have no idea if karo uses regular corn syrup or hfcs.
>>22098052clearly you don't know what a copolymer is
