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Old 02-14-2005, 10:31 PM   #1
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Light Corn Syrup - PolyD Style

After a little more number crunching, I've come up with a recipe for light corn syrup:

Light Corn Syrup

2 cups polyd
3/4 cup water
3/16 t. salt (scant 1/4 t.)
1/4 t. vanilla

1/4 t. sweet one ace k (1 1/2 t. sweetening equivalent)
8 drops liquid splenda (1/3 C. splenda equivalent)

OR

13 drops liquid splenda (1/2 C. splenda equivalent)

yield 1 1/2 C. (estimated)

I'm out of polydextrose at the moment, so I don't know for certain if this is 1 1/2 C. or not. It should be close.

This is based upon two premises:

Corn syrup is half as sweet as sugar by volume
Corn syrup weighs 12 oz. per cup.

As always, the multiple sweetener version is the preferred method.

Last edited by scott123; 02-14-2005 at 10:32 PM..
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Old 02-14-2005, 11:16 PM   #2
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Bumping to subscribe to this thread.
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Old 02-15-2005, 02:10 AM   #3
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WOW we have cornsyrup. My Poly D should be here any day. THis will sure be great for my free day!

Scott is this a tried recipe or one that your going to try.
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Old 02-15-2005, 03:25 AM   #4
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Ileen, I've made an unsweetened version with water/polyd and the texture was perfect. The salt/vanilla are reverse-engineered off the nutritional label so I'm very confident with those. The only question mark would be the amount of sweetener. I based the sweetener on the prevaling belief that corn syrup is 1/2 as sweet as sugar for the same volume.

If you're going to use this in something that takes a lot of time to make or something that uses expensive ingredients, you might want to make the syrup, chill it and then taste it to make sure it's what it should be. Overall, though, I'm relatively certain that this is right on the money.
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Old 02-16-2005, 09:11 PM   #5
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Bump!

Bumping to subscribe to thread. Thanks for the recipe, can't wait to see how it turns out. My Poly D is on the way.

Alissa
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Old 02-22-2005, 06:43 PM   #6
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Scott, do you think this would work in pecan pie? Thanks! Lee
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Old 02-23-2005, 02:41 AM   #7
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Lee, I'm absolutely certain this will work in pecan pie. Polyd has a way of require longer baking times, so it will need to be baked a little differently, but I'm certain this work.

The next step will be approximating a dark corn syrup with molasses.

Unless, of course, someone has a light corn syrup/molasses based pecan pie that they've enjoyed in the past. The molasses is a pretty easy sub compared to the slightly more complex dark corn syrup.
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Old 02-23-2005, 10:35 AM   #8
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to Scott

Scott,
How could you RUN OUT of Poly D???
You're the KING of Poly D in my book!!!
Please keep those recipes and tidbits of advice coming!
THANKS!!!
Carol
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Old 02-23-2005, 11:19 AM   #9
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Thanks, Carol, that's very kind of you to say

It's funny, when I first got my 5 lbs. of polyd, I thought to myself "how am I ever going to finish this stuff?" Now I'm seriously considering upgrading to the 50 lb. bag.
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Old 02-23-2005, 11:24 AM   #10
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Heh. I controlled myself and just ordered 10 pounds this time, but I'm right there with ya. I figure 50 pounds will take up about three 5-gallon buckets, and as soon as I figure out where those can be stored in my kitchen I'll order the Sack.
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Old 02-23-2005, 01:04 PM   #11
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Quote:
Originally posted by scott123
Ileen, I've made an unsweetened version with water/polyd and the texture was perfect. The salt/vanilla are reverse-engineered off the nutritional label so I'm very confident with those. The only question mark would be the amount of sweetener. I based the sweetener on the prevaling belief that corn syrup is 1/2 as sweet as sugar for the same volume.

If you're going to use this in something that takes a lot of time to make or something that uses expensive ingredients, you might want to make the syrup, chill it and then taste it to make sure it's what it should be. Overall, though, I'm relatively certain that this is right on the money.
Heya, Scott! I sure hope this doesn't ruin my reputation in your eyes, but can you give me a quick summary of the benefits of a 'corn syrup substitute'? { it's just not one of the things I've ever used/experimented with much in my cooking experience }. I'm assuming it's essentially to prevent sugar(s) from recrystallizing in baking applications...verify?
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Old 02-23-2005, 01:47 PM   #12
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Jude, your reputation is untarnishable

The answer to your question is...

Yes, traditionally corn syrup is used in sugar recipes to prevent sugar from crystallizing and/or control the crystallization. That's is primary purpose. Secondarilly, it's used for it's humectant, moisture retention properties and, of course, it's used for sweetness.
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Old 02-23-2005, 08:27 PM   #13
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Quote:
Originally posted by scott123
Lee, I'm absolutely certain this will work in pecan pie. Polyd has a way of require longer baking times, so it will need to be baked a little differently, but I'm certain this work.

The next step will be approximating a dark corn syrup with molasses.

Unless, of course, someone has a light corn syrup/molasses based pecan pie that they've enjoyed in the past. The molasses is a pretty easy sub compared to the slightly more complex dark corn syrup.
I've got a recipe for a maple pecan tart that uses Maple Syrup and no corn syrup at all...polydextrose instead of polyol in a Maple flavored Syrup with actual texture would be oh so nice...have you done that yet, Scott? Hmmmmmm, a little kowtow-ing?

Last edited by theislandgirl; 02-23-2005 at 08:30 PM..
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Old 02-24-2005, 05:54 AM   #14
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Jude, the amount of maple extract will need some tweaking and, from the honey experiments, the color will definitely be a little blue/dull, but here is my recipe for polyd maple syrup:

http://www.lowcarbfriends.com/bbs/sh...le#post4540535

The gooey/syrupy texture you're looking for, though, will be spot on.

As far as the color is concerned...

I'd combine:
2 drops each of yellow and red
1 drop blue

and then add a drop at a time to your syrup.
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Old 02-27-2005, 08:34 AM   #15
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Scott- I have a Pecan Pie recipe from The Frugal Gourmet that I've been using for years. It calls for light corn syrup. I can't wait to make it with your poly-d syrup! It'll have to wait until next weekend though, as I have "Aunt Ruth's Pecan Cake" (tweaked w/poly-d version) in the oven as we speak!
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Old 02-27-2005, 08:58 AM   #16
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Lee, let us know how it goes!!

Is this the recipe that contains brown sugar? What are you going to use for that?
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Old 02-27-2005, 09:09 AM   #17
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Yes, it is the one that has brown sugar. I'm going to add a little blackstrap molasses or use brown sugar malitol. I love this recipe and would love to make it for special occasions. I'll let you know how it turns out!

Just took the Pecan Cake out of the oven. Poly-d is amazing stuff! It browned beautifully, and the edges are nice and chewy (it's still cooling, but I trimmed a little off). My mother made the recipe with just straight Splenda, and it looks completely different.
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Old 02-27-2005, 12:49 PM   #18
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bumping to subscribe.... ordering polyd tomorrow!
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Old 02-28-2005, 10:26 AM   #19
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Quote:
Originally posted by scott123
Jude, the amount of maple extract will need some tweaking and, from the honey experiments, the color will definitely be a little blue/dull, but here is my recipe for polyd maple syrup:

http://www.lowcarbfriends.com/bbs/sh...le#post4540535

The gooey/syrupy texture you're looking for, though, will be spot on.

As far as the color is concerned...

I'd combine:
2 drops each of yellow and red
1 drop blue

and then add a drop at a time to your syrup.
You're a GEM, Scott!

I'll take a crack at the Maple Pecan Tart after I've nailed down the cream cheese pastry I've got chilling....sometime in the next few days (tax time, doncha know )...

ps: sorry, I should have known better and SEARCHED first...

Last edited by theislandgirl; 02-28-2005 at 10:35 AM..
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Old 12-16-2008, 04:44 PM   #20
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subscribing
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Old 12-27-2008, 02:08 PM   #21
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Brown Sugar Malitol?

Is there such a thing? Because I seriously need a brown sugar replacement. I use brown sugar on yams, BBQ sauce, dry rubs, baked beans and nuts. Never knew how much I used it until I try to do low carb.

Any other brown sugar subs? I tried the sugar twin once and I didn't think it tasted like brown sugar. (maybe it would have if I would have had it mixed with other spices like in a dry rub or something?)

What about a dab of molasses, is that a brown sugar sub? (I know still sugar but maybe stronger and better for you so just a dab will do?)
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Old 12-27-2008, 03:34 PM   #22
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Steel's Gourmet Sugar Substitute, Brown Nature Sweet Crystals (brown maltitol crystals)

Brown sugar is just white sugar + molasses, so yes, molasses (combined with any lc sweetener) makes a brown sugar sub.

Blackstrap molasses is extra concentrated molasses, so you can use less, and, in turn, reduce the carb impact.
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Old 12-27-2008, 03:36 PM   #23
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Quote:
Originally Posted by CookieLady View Post
Is there such a thing? Because I seriously need a brown sugar replacement. I use brown sugar on yams, BBQ sauce, dry rubs, baked beans and nuts. Never knew how much I used it until I try to do low carb.

Any other brown sugar subs? I tried the sugar twin once and I didn't think it tasted like brown sugar. (maybe it would have if I would have had it mixed with other spices like in a dry rub or something?)

What about a dab of molasses, is that a brown sugar sub? (I know still sugar but maybe stronger and better for you so just a dab will do?)
I have some brown sugar malitol, but I haven't opened it yet to taste it. If you're unfamiliar with malitol, I recommend that you treat it with care. It is probably the worst of the sugar alcohols when it comes to causing gastric distress in people. I never get any bad reactions to SAs, so I use malitol once in awhile. I don't use it often, though, because I don't subtract the carbs from SAs.

Last edited by Kisal; 12-27-2008 at 03:39 PM..
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Old 12-28-2008, 08:06 PM   #24
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Quote:
Originally Posted by CookieLady View Post
Is there such a thing? Because I seriously need a brown sugar replacement. I use brown sugar on yams, BBQ sauce, dry rubs, baked beans and nuts. Never knew how much I used it until I try to do low carb.

Any other brown sugar subs? I tried the sugar twin once and I didn't think it tasted like brown sugar. (maybe it would have if I would have had it mixed with other spices like in a dry rub or something?)

What about a dab of molasses, is that a brown sugar sub? (I know still sugar but maybe stronger and better for you so just a dab will do?)
There is also Brown Sugar DiabetiSweet, available here online from Netrition

Diabetisweet Diabetic Sugar Substitute

as well as the diabetic/SF sections of some drug stores and Wal-Marts. This is probably a little better in the gastric distress category because it uses Isomalat and AceK instead of Maltitol.

And let's not forget KevinPA's homemade substitute:
http://www.lowcarbfriends.com/bbs/lo...ly-stated.html
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Old 05-06-2009, 09:04 PM   #25
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I was wondering how to make dark corn syrup
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Old 05-06-2009, 11:44 PM   #26
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Quote:
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I was wondering how to make dark corn syrup
Try this thread. On the second page, there is some discussion of how to make a sub for dark corn syrup.

http://www.lowcarbfriends.com/bbs/lo...xperiment.html

Last edited by Kisal; 05-06-2009 at 11:45 PM..
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Old 05-07-2009, 03:09 AM   #27
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Scott, thanks! This will be great for holiday cooking.

Quote:
Originally Posted by Lee140 View Post
Scott- I have a Pecan Pie recipe from The Frugal Gourmet that I've been using for years. It calls for light corn syrup. I can't wait to make it with your poly-d syrup! It'll have to wait until next weekend though, as I have "Aunt Ruth's Pecan Cake" (tweaked w/poly-d version) in the oven as we speak!
I loved the Frugal Gourmet. have two of his books, will have to look for the pecan pie recipe.
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Old 05-07-2009, 08:34 AM   #28
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Thanks for bringing this thread up again. I need to make some and had misplaced the recipe. I put Mapeline flavoring in it and use as a replacement for maple syrup.
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Old 08-26-2009, 07:08 PM   #29
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Does anyone by chance have the instructions for this? I see the ingredients above, but don't know what to do with them! Clearly you all know something I don't.
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Old 01-07-2014, 04:41 PM   #30
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Where are the directions on how this is mixed? Can anyone answer? Any heat used?

Can't wait to try this.
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