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

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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.