How many times did you find a recipe and couldn't make it because you didn't have corn syrup or glucose syrup? This recipe that I show you in this video will help you to use as a substitute in any recipe that includes corn syrup or glucose syrup. It is homemade, without chemical additions, and can be kept between three months to 1 year in a clean jar without the need to refrigerate.
Glucose syrup and corn syrup are invert sugars and are used to prevent sugar crystallization when making caramel and candy. They are also used to prepare fondant, marshmallows, breads, ice cream, many other preparations. Below I leave you the ingredients and the proportions in which glucose is used, or corn syrup in baking.
Ingredients
2 cups (16 oz / 400 g) sugar
3/4 cup (6 fl oz / 170ml) water
1/4 teaspoon cream of tartar (try to get it, but if you can't find ir use vinegar, or lemon juice)
2 teaspoons lemon juice
a pinch of salt
PROPORTIONS of use of invert sugar, glucose, or corn syrup (source www.recetasenlamochila.com)
When baking, we substitute 50% of common sugar for invert sugar. That is, if the recipe indicates 100 grams of sugar, we will use 50 grams of regular sugar and 50 grams of invert sugar.
For ice cream, we substitute 25% of the sugar for invert sugar. That is, if you indicate 100 grams of sugar, we will use 75 grams of sugar and 25 grams of invert sugar.
In pastries, we substitute between 10% and 20%, if the recipe indicates 100 grams of sugar, we will use between 80 and 90 grams of sugar and between 20 and 10 grams of invert sugar.
10 фев 2021
