Corn Syrup History
Corn Syrup is not the same as the controversial high fructose corn syrup. It has been made from corn starch for many years by separating glucose molecules. High fructose corn syrup is made by converting the glucose in corn syrup to fructose. Regular corn syrup has been used by cooks since the early 1900s to make sweet treats. Does this Spark an idea?
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Description
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Corn syrup is a liquid made by pulling glucose from corn starch. Corn syrup has a quality that makes it suitable for making candy and using it to make baked goods. It does not crystallize the way sugar does.
Types
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There are two types of corn syrup. Light corn syrup is clear and flavorless. Karo, a top producer of corn syrup, gives flavor by adding vanilla to the ingredients. Dark corn syrup has molasses added, giving it a glossy brown or caramel color and stronger flavor.
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History
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Corn was refined about the same time as the start of the civil war in the U.S. The only product made at that time was corn starch. In the mid-1800s, manufacturers figured out how to extract the sweetness from corn starch, and they began to make corn syrup in the late 1800s.
Uses
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Corn syrup is used to make candy because it stays gooey instead of getting hard the way sugar does. Ice cream and soft drinks benefit from the use of corn syrup, and it is also used in canned products. Light corn syrup is used to make jelly or jam, sauces, beverages and is useful in making some baked goods. Dark syrup is used to make Asian sweet and sour dishes that might need a little more flavor and is a main ingredient in pecan pie and other baked delicacies.
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References
Resources
- Photo Credit corn image by Cathy Kovarik from Fotolia.com
