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Jan 1, 2010 05:09 AM

HELP NEEDED! Family recipe calls for dark corn syrup, but none to be found in our house...

We are snow bound here. Our larder is incomplete and we are attempting to cook spouse's mom's pork & sauerkraut with potatoes and tart apples for New Year's.

Recipe calls for 1 1/4 cup of dark corn syrup.

For improvisation, here's what we have on hand:
- light brown sugar
- maple syrup
- blackstrap molasses (but nor regular molasses)
- water

My instinct, which is not as refined as it could be, tells me to substitute the following for the dark corn syrup:
3/4 cup light brown sugar, 1 teaspoon blackstrap molasses, 1 teaspoon maple syrup, 4 or 5 teaspoons of water

What do your instincts say? Comments will be GREATLY appreciated!

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  1. From the web : "Dark corn syrup is corn syrup with a small amount of refiners' syrup (a type of molasses derived from sugar cane), caramel flavor, sodium benzoate (a preservative), salt, and caramel color. Dark corn syrup has a medium brown color and a much more assertive flavor. "

    If you use brown sugar to "beef" it up don't add too much water, just enough to turn the sugar into syrup.