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#1 Allon Salon

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Posted 21 November 2008 - 12:14 PM

ratio of using Honey instead of Karo syrup in recipes
like if 1cup is called for how much honey should I use in place of the syrup??????

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#2 sadie612

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Posted 21 November 2008 - 12:21 PM

huh.gif blink.gif
I have not done that... that would be cool to know because honey is like the bomb diggity

Edited by sadie612, 21 November 2008 - 12:21 PM.

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#3 TabbyCat

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Posted 21 November 2008 - 12:31 PM

I believe they can be used interchangeably, 1 for 1.

Here, I found this:



corn syrup Notes: This is a thick, sweet syrup that's popular in America, but hard to find in other countries. Unlike other sweeteners, corn syrup doesn't crystallize and turn grainy when it's cold, so it's a good choice for frostings, fudge sauces, and candies. Baked goods made with corn syrup are moister and stay fresher longer than those made with sugar. There are two types: dark corn syrup is dark brown and has a slight molasses flavor, while light corn syrup is almost clear and has a more delicate flavor. The two can be used interchangeably in many recipes. Karo is a well-known brand. Store corn syrup at room temperature. Substitutes: golden syrup (Substitute measure for measure) OR honey (This is sweeter than corn syrup, but substitute it measure for measure.) OR molasses (Substitute measure for measure.)

Edited by TabbyCat, 21 November 2008 - 12:32 PM.


#4 Allon Salon

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Posted 21 November 2008 - 01:12 PM

Thanks, I also read where you could use 1/2 the measure of honey and do a water filler because of the sweetness of honey. I wonder how this would work with pecan or sweet potato pies???

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#5 Hillbilly

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Posted 21 November 2008 - 07:14 PM

I have a book of Honey recipes from Honey Island in Louisaina.Here is what it has.
Subistute 3/4 cup honey for 1 cup sugar.Lower baking temp .25-30 degrees to prevent overbrowning.To neutralize honeys natural acidity/add 1/12 teaspoonof baking soda to the ingredients per cup of honey.However,when sour milk is used with honey in a recipe,you may omit the extra soda.Reduce total amount of other liquids by 1/4 cup per cup of honey .Any one needing more info.I will try to find in my book.Hope this helps all.

Edited by Hillbilly, 21 November 2008 - 07:18 PM.

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#6 Butterfly Nanny

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Posted 21 November 2008 - 09:33 PM

Thanks Hillbilly, I will try that on one of my pecan pies in the morning

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#7 Hillbilly

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Posted 22 November 2008 - 06:25 PM

Honey Pecan Pie from Honey Book.
1.cup honey
3 eggs
1/4 tsp.salt
1c.pecans.coarsely chopped=1.tbls.vanilla1.1.tbls butter,melted & cooled
Line pan with pastry,and chill while preparing filling.
Beat eggs,beat in honey,vanilla,melted butter& salt,add nuts.Bake 35 -40 min.or until silver knife inserted in center comes out clean.Using a hot oven,400f.for first 10 min.and 300f. for the
next20 min.and 250 f. for the last 10 min.
Never made it , but will try soon.Enjoy
Hillbilly




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