Online Cooking School Forum
Corn Syrup vs corn flour
Are these 2 products used for the same purpose?
3 Answers
No, Corn starch (Maizena is the loacal brand I use) is used as a thickening agent in liquid-based foods, or shortening agent when baking.
Corn Syrup is a sweetening agent which I have not yet seen in the shops. Here is a recipe I found online though > http://www.cupcakeproject.com/2012/02/homemade-corn-syrup-you-can-use-in.html
Some Spar's stock corn syrup (as an imported product, its a bit pricey), depending on the recipe, you can substitute it for glucose (you can find it at a pharmacy) or golden syrup.
Corn syrup is usually used in candy recipes (like toffees) and is a runny liquid.
Corn starch is a powder and as Chantal said, its mainly used as a thickening agent.
Corn starch and corn syrup are not interchangeable
Hi Tertia,
Corn Starch (Maziena) is a thickening agent, while corn syrup is thick liquid sugar solution.
Corn Starch is used in lots of Asian dishes and it is used for thickening stews and sauces.
Corn syrup is used in candy making! It stops sugars from crystallising when you're making different candies and sweets. If you agitate sugar when it is melting, it can form clumps (crystals). Corn syrup stops this :)
The are not interchangeable. In South Africa, I find that corn syrup is difficult to come by, but glucose is easier to find. They are the same, except glucose is thicker and sweeter. But if you can buy some, it's a pantry must have! But don't go adding it to your stews :p
Answer this question
Items in Your Cart
