|
|
 |
 |
- Liquid sweeteners add moisture, color and sweetness to baked products.
- In baking liquid sweeteners include:
- Corn syrup: Cornstarch processed with acids or enzymes, producing a syrupy liquid.
- Light corn syrup is further treated to remove any color. Light corn syrup is very sweet, but does not have much flavor.
- Dark corn syrup has coloring and flavoring added to make it caramel-like.
- Honey: The nectar of plants that has been gathered and concentrated by honey bees.
- Maple syrup: Created by boiling the sap from maple trees, has a thick, syrupy consistency.
- Molasses: Made from the juice of sugar cane or sugar beets that is boiled until a syrupy mixture remains. It is less sweet than sugar.
- Light molasses is lighter in flavor and color and results from the first boiling of the syrup. Use light molasses if a recipe does not specify the type of molasses to use.
- Dark molasses, dark in both flavor and color, is not as sweet as light molasses. It comes from the second boiling of the syrup.
- Blackstrap molasses is thick, very dark, and has a bitter flavor. It comes from the third boiling of the syrup. It is only sometimes used for baking.
- Unopened containers of liquid sweeteners may be stored at room temperature. After opening, store containers in the refrigerator to protect against mold.
- Liquid sweeteners will keep indefinitely when stored properly.
- Light molasses and dark molasses may be used interchangeably in recipes, according to your preference.
- Light corn syrup and dark corn syrup may be used interchangeably in recipes. Baked products made with dark corn syrup will have a slightly stronger flavor and darker color than those made with light corn syrup.
- Substitute for 1 cup molasses: Use 1 cup honey. The flavor and color will be lighter.
- Substitute for 1 cup corn syrup: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe.
- Substitute for 1 cup honey: 1 1/4 cup granulated white sugar dissolved in 1/3 cup liquid used in recipe.
Go back |
