284932 Tue May 02 11:20:42 -0700 2006 4 31 Home Cooking 0 1524636 As a follow-up to the thread on cane vs. beet sugar, what are the differences in flavor and cooking qualities between cane sugar, corn syrup and high-fructose corn syrup (assuming that these are actually used in home cooking as opposed to soft drinks and packaged foods)? Tue May 02 11:20:42 -0700 2006 0 KRS 1 1524657 Flavor: corn syrup has a bitter aftertaste and is less sweet than cane sugar, which has a purely sweet flavor. Cooking qualities: corn syrup and HFCS have VERY different properties than crystalline sucrose (cane sugar). Do some internet research if you're really interested, it can get quite complicated. Suffice it to say that you CANNOT easily substitute liquid corn syrup for granulated sugar on a 1:1 basis without recipe adjustment. I seem to recall a chapter in one of Harold McGee's books on all the various chemical isses...some of corn syrup's liquid properties are desirable when granulation is to be avoided, like pecan pie filling, certain smooth candies, etc. Tue May 02 12:43:43 -0700 2006 1524636 0 Hungry Celeste 1 1524686 I don't believe HFCS is available for home cooking. Tue May 02 14:23:47 -0700 2006 1524636 0 Ruth Lafler 2 1524694 The first ingredient in Corn Syrup is HFCS. (Which is why I make my own corn syrup substitute with no ill effects) Tue May 02 15:00:04 -0700 2006 1524686 0 krissywats 2 1524770 My understanding is that corn syrup when originally derived is almost all glucose. After further processing, some is converted to fructose, thus "high fructose" corn syrup basically just means more fructose than none. Corn syrup used commercially can be up to 95% fructose, while light corn syrup (with HFCS as an ingredient) is around 50% fructose and 50% glucose, the same ratio of glucose to fructose as in table sugar. From the Karo website: What is corn syrup? Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet. Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar. What is the difference between Karo light and dark corn syrup? Karo light corn syrup is a mixture of corn syrup and high fructose corn syrup (to provide increased sweetness) and is flavored with salt and pure vanilla. It is clear and colorless, with a moderately sweet flavor. Karo dark corn syrup is a mixture of corn syrup and a small amount of refiners' syrup (a cane sugar product with a molasses-like flavor). Caramel flavor, sodium benzoate (a preservative), salt, and caramel color are added. Dark corn syrup has a rich brown color and distinctive flavor. Tue May 02 18:55:41 -0700 2006 1524686 0 Jess