I'm going to make fudge and other sweets with my boys. Our cookbook must be American, as several of the recipes call for high fructose or just plain old corn syrup. We have a variety of different sugars in the baking cupboard. What is best to substitute with? And how much dry sugar for 8fl oz of corn syrup? Also how much vanilla essence in lieu of a vanilla bean pod?
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American cook book - corn syrup substitutions?
14 replies
RomComPhooey · 06/12/2015 10:36
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