Light Corn Syrup

[beryllium]

Seem to be having a brain block atm... what is our equivalent for light corn syrup in UK. Is it Golden Syrup?
Many Thanks
B.

[Pea Pod]

No. The alternative would be liquid glucose or glucose syrup.

[beryllium]

take a look at this recipe, it needs 1 1/2 cups. That does seem a lot of glucose syrup for 1 recipe.....

http://www.astray.com/recipes/?show=Rich%20flo urless%20chocolate%20torte

[beryllium]

what can I use as an alternative to it? would sugar syrup work just as well? or is glucose also a setting ingredient? ooooh, my teeth are aching at the thought of all the sugar....

[Pea Pod]

Do you think that is one.....half cup. It does look very sweet. I wonder if geletine would work. I will have a scoot around and discuss with you in a mo.

[BBWCHATT]

http://www.karosyrup.com/index.htm

[BBWCHATT]

http://www.karosyrup.com/faq.asp

[BBWCHATT]

B it is probably about the same sweetness as sugar syrup - but it is as thick as molasses.

[Pea Pod]

http://www.discusscooking.com/forums/f41/my-ch ocolate-flourless-torte-25052.html The recipe in the forum at the bottom of this is using a great deal of sugar so maybe it balances it`s self out.(the sugar and syrup in your recipe)

[beryllium]

Hi all, Pea Pod,/b>I did wonder if it was 1 1/2 cup but it isn't as the recipe also requires 1/2 cup of something else and is written as such.
Thank you BBWCHATT I'm wondering if I can get that in Tescos or similar here. What do you think of that recipe?
Does seem fully loaded with sugar, but since I now have my long awaited for new kitchen and oven I want to make as many goodies as I can for Christmas.....
or maybe.... I'll stick with trifle hehe....

[beryllium]

<b/> oops forgot to close the bold bits lol....

[Pea Pod]

Happy New Kitchen.

[beryllium]

Thank you Pea Pod. I'm a very happy bunny :-)

[BBWCHATT]

B - I looked at the recipe - and the sugar and syrup combined would be about the equivilent of 2 to 2-1/2 cups of sugar - which I think is about the usual in a chocolate cake made here in the USA - that recipe with all those eggs and butter and chocolate is going to be super RICH anyway!!! I have been told our desserts are a little sweeter here than there - but you aren't supposed to eat the whole thing - just a small portion - and in my family we usually serve it with coffee with cream only and milk for the kids - so that cuts some of the overpowering sweetness if there is any. I am not sure if you have that particular syrup in the UK - but I think any very thick syrup without a very distinct taste of it's own would substitute. By that I mean I don't think you could substitute molasses or maple syrup or anything like that. Let me know if I can help you with anything - and please do let us know how it turns out.

I just noticed that the recipe you are using is from a UK website I think - wonder why they used a USA product?

Congratulations on your new kitchen and your new oven!!!

[beryllium]

Thank You :-) BB.
It is a very rich dessert and I think will go down well with some creme fraiche too.
I will also be making a pumpkin pie as I <i<lurve pumpkin pie and mr B. has never tried it.
I love my new oven!!! I can see us putting on a few more pounds lol.....
B. xXx

[BBWCHATT]

B - since you and your husband like pumpkin - I will give you a recipe from one of our TV chefs that is super easy - to take in your new oven:)

Pumpkin Gooey Butter Cakes
Recipe from Paula Deen

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. Prepare filling.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

[khana]

I just love Paula Deen BBWCHATT, I just spent the last month over in the States and was always watching her on the food network, well her and Rachael Ray, oh and Sandra Lee.

I wish they were showing on our food network.

I meant to say though, that you were right. The American desserts seemed a LOT sweeter then the UK ones. Almost to sweet, but I'm sure given enough time I would have gotten used to them :-)

[BBWCHATT]

khana - what part of the USA did you spend your month in - I live in Chattanooga, Tennessee in the south. I wish you had Paula Deen and the others there too!!! Of course I would like her - she is a fat old lady just like me - only MUCH richer!!! You know you can still find their recipes on the Food Network website - just go to foodnetwork.com - and you can see anyone's recipes you enjoy!

[khana]

I spent the time in Florida, it was really an extended holiday so no other purpose then to eat loads, spend to much and go to as many theme parks as I could !.

Paula came across as a lovely lady and very funny, I loved watching her shows and the new one where she had an audience.

I'm sure with her love for Butter, you can't help but put on weight Bbwchatt, so it's that good old Southern cooking thats to blame.

I enjoyed the food served up at the local Bob Evans, thats as close to home cooking as I had unfortunately.

Thanks for the tip, I'm off to check out her recipies :-)

[BBWCHATT]

khana - at least you got close to the south when you visited Florida:) Just kidding, I love Florida too - the beaches - not the theme parks:) I do wish you had been able to have some REAL Southern cooking!!! Bob Evans - is a chain restaurant - and has kind of Northern type of Southern food - as in that is a Northern USA person's version of what they think Southern Food is:) I would like to blame my weight on Southern cooking - but I have to admit to being a "junk food junkie" and that is why I am fat!!! Most Southern people don't eat the kind of food Paula cooks EVERY day - but we do love it when we are able to have it. Good luck with the recipes - let me know if I can help with anything.