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    You are in: Home / Community Forums / Diabetic Cooking / Diabetic Substitution for Karo Syrup
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    Diabetic Substitution for Karo Syrup

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    Thu Nov 15, 2012 7:27 am
    Forum Host
    Hi DJRockandRoll. Thank you for stopping in. I am not one that is big on substitutes. There are things that I can adjust to make them "better" an then there are things that are on my "once in a blue moon" list. Your candy sounds good but for me would fall in "once in a blue moon" and then only a little.

    You could probably substitute no sugar syrup but I'm not sure what you could use for the powdered sugar. Maybe others can offer you some help along those lines.
    Mon Nov 19, 2012 11:26 pm
    Newbie "Fry Cook" Poster
    Steel's Gourment makes a wonderful Sugar Free Powdered Sugar, Sugar Free Sugar(Crystals) and Sugar Free Brown Sugar. I buy it online at have found they have the best prices. The crystals bake better than Splenda and the powdered sugar tastes exactly and works exactly like the real thing..l'm also still looking for Sugar Free Karo Syrup and Sugar Free Molasses. I can't use any of the suggested nectars, etc.
    Tue Nov 20, 2012 8:11 am
    Forum Host
    I looked on and here is what it said.

    "Karo syrup is a liquid sweetener made from dextrose, or glucose, and other corn starch sugars. You can buy Karo corn syrup in five versions: dark, light, low-calorie "lite," brown sugar and pancake syrup. It also said that high fructose corn syrup was added to the light syrup at one time but do to all the public concern the use has been discontinued.

    Karo does not recommend substituting other sugars for the corn syrup.

    "It reduces the formation of sugar crystals in candy making; prevents ice crystals in frozen desserts; thickens relishes and enhances fruit flavor. In baking, corn syrup retains moisture and preserves freshness."

    "The Colorado State University Extension offers a differing opinion: The school suggests that 1 cup granulated sugar added to 1/4 cup water -- or other liquid from your recipe -- is a suitable corn syrup substitute. A cup of honey is another alternative."

    Here is the nutritional information on from Karo on the "lite" corn syrup. While I have not used this particular product I have substituted one for the other many times.

    Since molasses is made from sugar cane I am not sure if there is such a thing as a sugar free version. recommends the following as substitutes along with a note regarding flavor.

    1 cup dark corn syrup, honey or maple syrup
    3/4 cup firmly packed brown sugar
    3/4 cup granulated sugar, plus 1/4 cup water

    Note: These substitutions may alter the taste of your recipe a bit. If the molasses flavor is vital to the success of your recipe, try the brown sugar substitute. Since brown sugar is made from granulated sugar and molasses, it'll be the closest flavor match.

    Would Splenda Brown Sugar blend work in the recipe? I'm not sure. I really try to stay away from artificial sugars but do understand the need for some to use them. Pecan pie is a very once in awhile treat in our home so I try t use the real thing--Karo Syrup. I may look for the lite version in the store.
    Wed Feb 27, 2013 7:45 am
    Newbie "Fry Cook" Poster
    If you have a delicate or irritable stomach, it might be best to avoid maltilol and anything with sugar alcohol, because these products can cause stomach distress. I speak as the voice of experience....LOL!
    Thu Feb 28, 2013 5:08 pm
    Forum Host
    penneyn wrote:
    If you have a delicate or irritable stomach, it might be best to avoid maltilol and anything with sugar alcohol, because these products can cause stomach distress. I speak as the voice of experience....LOL!

    Thank you for stopping in and shring the info. Yes, I have had some negative experience with maltilol as well. icon_smile.gif
    Thu Apr 11, 2013 10:55 am
    Newbie "Fry Cook" Poster
    Thank you all for this info. I'm trying to do a low-carb version of Heinz 57 Chili Sauce for our crock-pot kielbasa and all the copycat recipes use a ton of corn syrup (which we are trying to avoid as much as possible). We are fine with Splenda but may give the Agave nectar a try.
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