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 Message 18039 of 20656 in Recipe Exchange
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Subject: Re: Problem with Simple Syrup
From: Tobinn
Posted: Mon Jul 9. 2007, 20:53 UTC
Followup to: "Re: Problem with Simple Syrup"  by doneil  (Mon Jun 18. 2007, 22:00 UTC)
> > Any thoughts, advice?
> 
> Try adding a 1/4 cup of corn syrup, it helps prevent crystallization. 
> Also you can add a 1/4 teaspoon of baking soda to prevent the sucrose 
> from hydrolyzing.

I am supposing light corn syrup not dark.  A 1/4 of corn syrup and 1/4 tspn of 
baking soda to how much water and how much sugar?

I added a "dollop" of the dark corn syrup (as that's what I had in the 
cupboard at the time).  Naturally, the syrup is now dark which affects the 
colour and the syrup now has sort of dark musky overtone - not altogether 
unpleasant.  I'm not convinced yet but I think I probably made something of a 
happy mistake.  Anyway, I was looking to also do a batch with right 
ingredients and proportions.


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