Dark vs. Light corn syrup?
What will happen if I substitute light for dark? Is it doable or should I just bite the bullet and make another run to the store?
The two corn syrups can be used interchangeably. The dark syrup will have a more pronounced flavor because there are a few additives such molasses and salt , and it's darker..... But it won't impact whatever you're making more than that.
What are you making? I bought some light corn syrup when I really needed dark, and was in a hurry. Standing in the grocery aisle, I thought about it, and the fact that white sugar and a dash of molasses can substitute for brown sugar. The pecan pies I was making got delayed, however, and I found myself at another grocery store that carried the dark. So, I played it safe and bought that instead.
I never even pay attention to whether the recipe says light or dark corn syrup. I just use whatever I have. I think right now I have dark syrup. I have never had any trouble.
I'm making a maple pecan tart (Bon Appetit Nov 2007) that calls for 1/2 c. maple syrup and 1/2 c. dark corn syrup. I am thinking of using LIGHT corn syrup instead becuase that's what I have on hand.
1) Flavorwise do you think substituing light for dark corn syrup will radically alter the flavor, and (a related question):
2) The main flavor of the tart is supposed to be maple, yet some reviewers of the recipe commented that they thought the maple flavor was too subtle or nearly undetectable. I'd like a more pronounced maple flavor. Do you think it would affect the texture of the tart (or change baking time, etc.) if I increase the maple syrup to 3/4 c. and decrease the corn syrup to 1/4 c.?
Depends entirely on the grade of maple syrup. If you want strong maple flavor you need grade B or lower. Grade A's are lighter in color and flavor. I never buy it. And absolutely avoid "pancake syrup". Dark corn syrup will complement maple more than light will but either is acceptable.