What can I use instead of light corn syrup?

Light Corn Syrup Substitutes

  • 1 cup sugar dissolved in 1/4 cup warm water.
  • 1 cup honey.
  • 1 cup light molasses.
  • 1 cup maple-flavored syrup (pancake syrup)
  • 1 cup agave nectar.
  • 1 cup brown rice syrup.

What is the purpose of corn syrup in marshmallows?

When making marshmallows, the syrup is cooked until an 85 percent concentration of sugar is in the syrup, and the corn syrup is added to help prevent crystals from forming in the cooled syrup.

What makes marshmallows squishy and fluffy?

Gelatin is incredibly important to the process, says the American Chemical Society, because it’s what gives marshmallows that fluffy, elastic, squishy texture. Food scientists say that when all the ingredients are whipped together, gelatin essentially acts to bind liquid into the mixture.

How do you thicken marshmallow fluff?

In a medium heavy saucepan combine the water, corn syrup, and sugar. This makes a sugar syrup that will sweeten and thicken the marshmallow fluff.

Can I use honey instead of light corn syrup?

2. Honey. Corn syrup and honey are equal replacements (meaning you can substitute 1 cup honey for 1 cup corn syrup). But similar to sugar, honey won’t prevent crystallization, so it’s not the best choice for making caramel or candy, but it can work well in other recipes as long as you don’t mind its distinct flavor.

What is the same as corn syrup?

Golden Syrup The British pantry staple has a light, buttery flavor and can be substituted one-to-one for corn syrup. It also happens to have the same chemical properties of corn syrup so itcan be used in candy making.

Why did my marshmallow not set?

Why did my marshmallow not set? This is why the candy thermometer is so important when working with hot sugar and candy. The temperature of the sugar has to be 240-250 degrees if it’s anything less they will not set, and if it’s anything more you will have a very sticky, hard, dense marshmallow.

Why are my marshmallows chewy?

Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn’t cooked hot enough, they’ll be mushy (and possibly contribute to the “soggy” factor mentioned above). If the syrup is cooked too hot, they’ll set too firm and chewy and lack volume.

What makes the sugar in a marshmallow become stretchy?

Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that gives the marshmallow its stretchy, gooey texture. Gelatin is made by partially breaking down collagen, the main connective material in animal tissues, into smaller protein molecules. “Collagen is a triple helix.

What are the ingredients in Jet Puffed marshmallows?

CORN SYRUP, SUGAR, DEXTROSE, MODIFIED CORNSTARCH, WATER, CONTAINS LESS THAN 2% OF GELATIN, TETRASODIUM PYROPHOSPHATE (WHIPPING AID), NATURAL AND ARTIFICIAL FLAVOR, BLUE 1.

How do you stiffen store bought marshmallow fluff?

If your frosting is runny just add in a little more powdered sugar to stiffen it up.

https://www.youtube.com/watch?v=lzfLhKlatck