I've noticed that often when using recipes from the US that corn syrup is called for, and I was wondering what the best alternative to it would be to get in the UK?
I've heard some people saying that golden syrup is comparable, but when using it in cooking (particularly baking) it always seems to give a sticky / stodgy texture that I don't think is meant to be there?
Any ideas?
Best Answer
As far as I understand the basic chemistry, golden syrup should do well for you.
A different option is to dissolve a lot of sugar in some hot water and then to slowly reduce it to the right consistency, which should be more or less identical to corn syrup.