MUST I use corn syrup in chocolate pecan pie or can I use just regular granulated sugar?
You can't just use granulated sugar. You can use maple syrup. King Arthur Flour has a fabulous recipe for pecan pie with maple syrup.
Thank you. I couldn't find the recipe with maple syrup. Could you possibly post?
http://www.kingarthurflour.com/recipe...
When I make it, I omit the maple extract. I don't think it needs it when using dark maple syrup. I can't speak to their pie crust recipe included either. I've never used it. I make my grandmas crust.
It doesn't have to be corn syrup, it does have to be a syrup type sweetener though. I've made pecan pie without any corn syrup at all, just maple syrup. The King Arthur Flour recipe I mentioned above is one example. So can also make pecan pie with sorgum or cane syrup. I've made a cane syrup recipe but it's not nearly as good as maple syrup in pecan pie.
Thanks so much. Have maple syrup and will do.
Do use real maple syrup not pancake syrup. Just thought I'd mention it just in case.
Why not? Pancake syrup is mostly corn syrup, so it should work just fine. Or is that too plebeian for this forum?
You mean other than the fact that pancake syrup is disgusting? If the OP wanted to use corn syrup they wouldn't be asking for substitutes.
I sat next to a couple at a good local breakfast place. Although they declined the real maple syrup for an extra dollar they then complained that the pancakes( which are very good imho) were terrible.
I have certainly met a good number of people who prefer the fake pancake syrup to actual syrup, regardless of ingredients and price etc...
Unless it's because they just don't have any corn syrup.
Hi Fluffy,
You definitely can't use granulated sugar. You can use maple syrup as others have suggested. Also, you can use Lyle's golden syrup which I always use in place of corn syrup. It makes the candies or baked goods taste so much better.
Golden syrup is just an invert sugar, which you can make from granulated sugar.
The key point is that the pie needs glucose, not just sucrose. Glucose does not crystallize. Invert sugar is sugar that has been cooked with some acid, which ends up splitting some of the sucrose into fructose and glucose. Maple syrup (and honey) already has a lot of those simple sugars (maybe because of the long cooking used condense it?). Molasses is also rich in glucose, but has a stronger taste.
Corn syrup (Karo) is mostly glucose (that plus some other complex sugars). For a while they added high fructose syrup to it to make taste sweeter (fructose tastes a lot sweeter than glucose). But I think that's been dropped as people started to avoid HFCS.
There are American brands of cane syrup as well, but the imported Lyle's seems to be more available across the country. There are other trendy syrups - super high fructose agave, brown rice, etc.
There were threads in the ancient past about using Lyle's in pecan pie.
Corn syrup is not necessary for pecan pie. I made one just yesterday without it. I use a combination of brown sugar and white sugar and it is a far superior pie.
You can add chopped chocolate on top of the crust before you add the filling.
David Lebovitz has a great chocolate pecan pie that uses rice syrup or golden syrup. It is fabulous.
Yes, I make pecan pie with just white and brown sugar, and while the texture is different than the ones made with corn syrup, I actually prefer it without the syrup.
I did make the pie with no syrup but it was rock hard and the pecans sank to the bottom. Maybe because of no syrup?
by Jen Wheeler | Need a spring vegetable guide to what's in season? Consider this your spring produce cheat sheet—complete...
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...
by Kelly Magyarics | You’ve sprung for a gorgeous piece of enameled cast iron cookware; protect your investment by cleaning...
by Debbie Wolfe | Home chefs love wood cutting boards because they are durable and reliable. Wood boards are attractive...