Corn Syrup Sub for Salt Water Taffy

Discussion in 'Professional Pastry Chefs' started by joyeux, Dec 13, 2010.

  1. joyeux

    joyeux

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    Just Graduated From Culinary School
    Corn Syrup is traditionally used in Salt Water Taffy recipes, however I am wanting to bring a Salt Water Taffy to our

    holiday guests that are following a no corn syrup regime.  I considered Agave and Maple syrup but not sure of the boiling points.

    Any suggestions? I am also open to a completley new item, if anyone has an idea for helthier confections
     
  2. chefpeon

    chefpeon Kitchen Dork

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    Professional Pastry Chef 27 years
  3. joyeux

    joyeux

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    Awesome!!Thank you chef! This recipe is for an Invert sugar and CAN be used as a substitute, I will definately try it!
     
  4. petemccracken

    petemccracken

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    Last edited: Dec 14, 2010
  5. joyeux

    joyeux

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    In general. As a graduated pastry cook, I was using it everywhere at school and at my externship, but those outside of the

    pastry circle are demanding that this in particular be altered and there is no reasoning with them, so I don't want to say it can't be done,

    even though I personally would put hfcs or corn syrup in anything before being confronted with this challenge!
     
  6. petemccracken

    petemccracken

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  7. emily gibson

    emily gibson

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    Yes regular corn syrup is different than High Fructose corn syrup, but there is a food allergy against anything with fructose in it, so the difference between the two doesn't matter.  It's still bad. (I know from experience)  As for the people trying to avoid corn, it may not necessarily be about whether its high fructose or not.