bettyandbob Posted December 23, 2014 Share Posted December 23, 2014 dark corn syrup or agave Quote Link to comment Share on other sites More sharing options...
marbel Posted December 23, 2014 Share Posted December 23, 2014 The last recipe I used called for either light or dark corn syrup. Don't know about agave. Quote Link to comment Share on other sites More sharing options...
jelbe5 Posted December 23, 2014 Share Posted December 23, 2014 I always use dark corn syrup. I accidentally used molasses instead of dark corn syrup one time when I brought pecan pie to a church event. That pie won a prize! Quote Link to comment Share on other sites More sharing options...
ktgrok Posted December 23, 2014 Share Posted December 23, 2014 dark corn syrup or agave the recipe I'm using calls for dark corn syrup Quote Link to comment Share on other sites More sharing options...
Caclcoca Posted December 23, 2014 Share Posted December 23, 2014 I always use dark corn syrup for pecan pie. I didn't know you could use light. lol Quote Link to comment Share on other sites More sharing options...
bettyandbob Posted December 23, 2014 Author Share Posted December 23, 2014 weird. dd's been asking for pecan pie. I've never made it. All the recipes I found called for light corn syrup. I'll go with the dark. Thanks all. Quote Link to comment Share on other sites More sharing options...
UmMusa Posted December 23, 2014 Share Posted December 23, 2014 Funny, I've only ever used light and thought dark was a no-no! Quote Link to comment Share on other sites More sharing options...
unsinkable Posted December 23, 2014 Share Posted December 23, 2014 I say yes, and so does Karo Syrup. Can Karo light and dark corn syrups be interchanged in recipes? Yes. Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla. Dark corn syrup is made with refiners' syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods. Both Karo light and dark corn syrups, along with Karo pancake syrup, are ideal toppings for pancakes, waffles, French toast, and biscuits. Karo Lite (reduced calorie) syrup can be substituted in many recipes calling for light or dark corn syrup, but is not recommended for cereal bars or candy making. http://www.karosyrup.com/faq.html Quote Link to comment Share on other sites More sharing options...
Bootsie Posted December 23, 2014 Share Posted December 23, 2014 I always use dark corn syrup. I accidentally used molasses instead of dark corn syrup one time when I brought pecan pie to a church event. That pie won a prize! I, too, have used molasses when I ran out of corn syrup and had people rave about the pecan pie. I have used both light and dark corn syrup in pecan pies--probably preferring to use dark Quote Link to comment Share on other sites More sharing options...
Mommy22alyns Posted December 23, 2014 Share Posted December 23, 2014 Well, I bought light because that's what my recipe called for, but now I'm tempted to make another one later with dark! Quote Link to comment Share on other sites More sharing options...
Ellie Posted December 23, 2014 Share Posted December 23, 2014 dark corn syrup or agave Best pecan pie ever: use maple syrup and just a little bit, about 1/4 c., *light* brown sugar. Also, toast the pecans before you put them in the pie crust. So says America's Test Kitchens. :-) Quote Link to comment Share on other sites More sharing options...
Jenn121 Posted December 23, 2014 Share Posted December 23, 2014 I remember the first time I ever made a pecan pie and it called for dark corn syrup I freaked out when they were baked becasue they were so dark! I thought I have burned them becasue they looked nothing like the commercial ones I had consumed before. LOL Quote Link to comment Share on other sites More sharing options...
Tree Frog Posted December 23, 2014 Share Posted December 23, 2014 You can always use honey. This is what we substitute for corn syrup, too. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2014 Share Posted December 23, 2014 Years ago I used to make one that involved no corn syrup at all. It called for sugar. It's trickier, but definitely can be done. Quote Link to comment Share on other sites More sharing options...
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