Grrr

[faile_neume]

Dear America,

What is this "corn syrup" nonsense that you insist be used in every recipe ever. I don't even know what it is. We don't have it in Australia and we manage fine. Stop being freaks.

Regards,
Justine on Baking Day

Comments

[shiny_glor_chan]

We don't actually have that in our grocery stores either. That's the shit that all our store bought sweets and candies are made of though. What the hell recipes are you using? :/

[faile_neume]

A caramel recipe and a fudge recipe.

I bought glucose syrup and am hoping that will work well enough.

[shiny_glor_chan]

Guh, chocolate. Do want. *grabby hands because had period, merrrr*

[faile_neume]

*hugs* Go get some chocolate?

[embers_of_jade]

Unfortunately, I don't think we Americans have the ability to stop being freaks...My apologies.

[faile_neume]

You are all quite ridiculous. You're like the crazy uncle that the rest of the world is ashamed of.

[iesika]

Don't listen to the dammed yankee. Corn syrup for recipes and high-fructose corn syrup are not the same thing!

http://en.wikipedia.org/wiki/Corn_syrup

You probably needed light karo.

You could have ASKED ME, since, you know, MY RECIPE.

[faile_neume]

I did google it, and I google substitutes and I ended up buying glucose syrup.

I was going to ask, but then I realised I can't make the caramel-pecan layer anyway because I have a friend who it deathly allergic to nuts. And then I didn't make fudge either because I am lazy.