We are snow bound here. Our larder is incomplete and we are attempting to cook spouse's mom's pork & sauerkraut with potatoes and tart apples for New Year's.
Recipe calls for 1 1/4 cup of dark corn syrup.
For improvisation, here's what we have on hand:
- light brown sugar
- maple syrup
- blackstrap molasses (but nor regular molasses)
My instinct, which is not as refined as it could be, tells me to substitute the following for the dark corn syrup:
A MIXTURE OF...
3/4 cup light brown sugar, 1 teaspoon blackstrap molasses, 1 teaspoon maple syrup, 4 or 5 teaspoons of water
What do your instincts say? Comments will be GREATLY appreciated!