Week 22: Honey
5 lbs of Honey and 3 lbs of Corn Syrup
After this week, you should have 10 lbs of Honey stored and 3 lbs of Corn Syrup stored. This is the program goal. This is the final week we address Honey and the only week we address Corn Syrup.
This is the last week we cover honey. You should now have 10 lbs of honey stored. Please refer to the original honey module from Week 3 for all the information on honey. Link: Week 3: Honey. If you are still trying to catch up on honey, see if you can get it done this week.
As we always say, if your family doesn't use honey, then find a substitution and store it instead.
Corn Syrup is a new topic and therefore, we encourage you to take a look at it. Then decide if you have a need to store corn syrup. If you don't currently use corn syrup, chances are you aren't going to start using it during an emergency. But this is up to you. If you decide not to store corn syrup, store some extra honey, or something else you will use, instead.
Corn syrup (e.g. Karo Syrup) is a liquid sweetener. Corn syrup is a mildly sweet, concentrated solution of dextrose and other sugars derived from corn starch. It is naturally sweet. Corn syrup contains between 15% to 20% dextrose (glucose) and a mixture of various other types of sugar. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose, thus producing a sweeter compound due to higher levels of fructose. Corn Syrup is available in both a light and a dark form, the darker variety has a flavor similar to molasses and contains refiners’ syrup (a byproduct of sugar refining). Both types often contain flavorings and preservatives. They are commonly used in baking and candy making because they do not crystallize when heated. Corn syrup is very common in the U.S., but less so in the rest of the world.
Before or after opening, corn syrup may be stored at room temperature. Storage conditions affect product quality. Light corn syrup may turn slightly yellow with age, but this is normal and not harmful. It should be stored in its original bottle, tightly capped, in a cool, dry place. New unopened bottles keep about six months from the date on the label. After opening, keep the corn syrup for four to six months. These syrups are very prone to mold and to fermentation so be on the lookout for bubbling or a mold haze. If these present themselves, throw the syrup out. You should always be certain to wipe off any drips from the bottle after every use. However…Karo syrup is safe to eat for an indefinite period of time whether it has been opened or not opened. Bottles may be refrigerated after opening, although the syrup may be thicker and slower to pour.
Cooking & Preparation:
Corn syrup serves different functions in different types of recipes and in products you purchase. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, and sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore a key ingredient in many Asian dishes.
When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. In baked goods, corn syrup holds moisture and maintains freshness longer. Karo light and dark corn syrups can also be poured over waffles, hot cereal and pancakes. It may be used in any recipes that calls for light or dark corn syrups. Pancake syrup will give the finished recipe a delicate maple flavor.
Dark vs. Light:
Can they be interchanged? Yes. Both types have the same number of calories.
Karo light and dark corn syrups perform similarly in recipes and can usually be used interchangeably. Recipes usually specify which type to use but the choice may be guided by personal preference. Typically, light corn syrup is used when a delicately sweet flavor is desired, such as in fruit sauces and jams. Karo light corn syrup is made with real vanilla.
Dark corn syrup is made with refiners’ syrup, a type of molasses. With its more robust flavor and color, it is ideal for many baked goods. Both Karo light and dark corn syrups, along with Karo pancake syrup, are ideal toppings for pancakes, waffles, french toast, and biscuits. Because corn syrup is a liquid, it cannot be substituted for granulated sugar (such as brown sugar) without adjusting other ingredients, particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it’s easy to experiment with corn syrup as a ready-blending substitute.
Great Substitute for Honey or Molasses:
An equal amount of Karo corn syrup can be substituted for honey or molasses in most recipes and when used as a topping. Recipes using corn syrup will be less sweet, and the finished products will have different flavor characteristics.