Sorry to post another thread so soon, but this is again a pecan pie recipe. I'm making one for a Japanese family tomorrow. I can't find any corn syrup in the grocery stores here, but they do have something called 'Mizu-ame' (water candy) that is translated to corn syrup on the tub. It's thicker than, say, Karo syrup, and probably isn't quite the same thing.
Has anyone ever heard of it, and if so do you think it would be an acceptable substitute for corn syrup? If not I can just make a recipe without it, but I'd rather stick to what I know/the classics.