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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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    Chef #638693
    Mon Nov 19, 2007 12:15 pm
    Newbie "Fry Cook" Poster
    I am looking for a recipe that will be able to be used as a substitute for karo syrup in recipes. My husband has been Diabetic Type 1 for 30 years now and is on a very strict diet since being told he is in stage 3 kidney failure. So, we are watching for low sugar, low potassium (having to do the leaching process on certain veggies), low sodium, and low dairy. I'm pretty good with altering recipes to a diabetic recipe, but, cannot seem to find anything for karo syrup. Any suggestions that any one has would be greatly appreciated. Thanks! icon_smile.gif
    Jacqueline in KY
    Mon Nov 19, 2007 5:57 pm
    Food.com Groupie
    Can you tell me what recipes you are considering that need Karo? I did a search for diabetics and Karo Syrup and came up with all kinds of things that were about pets and diabetes, but nothing about human. There is a light Karo but not much difference in sugar content.

    Jacqueline
    Chef #638693
    Mon Nov 19, 2007 9:40 pm
    Newbie "Fry Cook" Poster
    I've played around with all the Splenda products and have had alot of luck in all my recipes. What I was trying to see is if there was anything in diabetic form to replace karo syrup like for pecan pie or maybe some candies. Being that it's getting closer to the holidays, I'm trying to adjust some of my older heirloom recipes to diabetic format. I've tried looking all over, at numerous websites regarding the karo syrup exchange and there doesn't seem to be anything. I did find some info on honey or molasses usages, but, I really can't see the difference in sugar content of honey vs. karo syrup. Any help would be greatly appreciated. Thanks so much!
    Jacqueline in KY
    Mon Nov 19, 2007 11:22 pm
    Food.com Groupie
    Here are three recipes for Pecan Pie for diabetics.

    http://www.recipezaar.com/142774
    http://www.recipezaar.com/228214
    http://www.recipezaar.com/139745

    Here is a bunch of Diabetic cookbooks, I got this from searching cookbooks, Diabetic Candy

    http://www.recipezaar.com/cookbooks.php?q=Diabetic+Candy+cookbook


    I know this isn't what you are looking for because you want Karo Syrup substitution but this is the best I could do.
    ColCadsMom
    Sun Dec 09, 2007 3:44 pm
    Food.com Groupie
    Here is a link for Maltitol syrup. It is used as a corn syrup substitute.

    http://www.amazon.com/Maltitol-Syrup-Sugar-Free-Substitute/dp/B000GGQFL6

    This costs much more than I am willing to spend on a replacement, but to some people, using it for Thanksgiving/Christmas baking once a year it is worth the money.
    Lisa in Germany
    Thu Dec 13, 2007 4:03 am
    Newbie "Fry Cook" Poster
    Hi. The substitute for 1 cup of Karo syrup is one cup sugar and 1/4 cup liquid. Could you use one of the 1:1 sugar free substitutes (splenda, for example) and the liquid?
    I hope this helps.
    Lisa
    ColCadsMom
    Thu Dec 13, 2007 9:13 am
    Food.com Groupie
    I wonder if the splenda (or other sweetener) would become thick and sticky if boiled with liquid? Most of the recipes I use corn syrup in use it as a type of glue to hold the items together. This is something I might work on. I wonder if you made it into powdered splenda if that would even work better? Hmmm...
    Chef #1436183
    Wed Nov 04, 2009 10:32 am
    Newbie "Fry Cook" Poster
    As a diabetic I have found products by Global Sweet to be excellent. They are expensive. However products such as Xylitol are safe for diabetics (Xylitol was discovered around 1890). I to am looking for a substitute only for corn syrup. I don't believe that splenda is sugar free. I have used Truvia, which is made from the Stevia plant for drinks and the like. I am looking into Maltitol as a possible substitute for corn syrup. There is a Smart Sweet Xylitol Honey
    as well as a Smart Sweet Xylitol Maple Flavored Syrup. I hope something here can help. Go to the following URL.
    http://www.globalsweet.com/

    There are other company's selling Xylitol just Google Xylitol
    Enjoy the Day
    Joe
    Mikekey
    Thu Nov 12, 2009 7:53 pm
    Food.com Groupie
    I have used Agave nectar as a sub for corn syrup with success. Ask your doctor if it is okay for your husband to use.
    PaulaG
    Thu Nov 12, 2009 8:39 pm
    Forum Host
    mikekey wrote:
    I have used Agave nectar as a sub for corn syrup with success. Ask your doctor if it is okay for your husband to use.


    Thank you mikekey for the info. I have used Agave Nectar but not for corn syrup. Can you give me some idea as to the ratio?
    Mikekey
    Thu Nov 12, 2009 9:18 pm
    Food.com Groupie
    PaulaG wrote:
    mikekey wrote:
    I have used Agave nectar as a sub for corn syrup with success. Ask your doctor if it is okay for your husband to use.


    Thank you mikekey for the info. I have used Agave Nectar but not for corn syrup. Can you give me some idea as to the ratio?


    I just follow the guideline on the bottle. 3/4 cup agave = 1 cup sugar, so I figure 1 cup of corn syrup would be 1/2 - 3/4 cup agave and I add extra liquid (whatever your recipe calls for) to make the cup.
    PaulaG
    Fri Nov 13, 2009 7:16 am
    Forum Host
    Thanks that is very helpful info. With the holiday's coming around a pecan pie might be in the offing.
    Chef #1511257
    Tue Jan 05, 2010 4:05 pm
    Newbie "Fry Cook" Poster
    I am looking for a substitution for Karo Syrup to make divinity for my grandma who is a diabetic. The recipe needs light corn syrup is there anything I could use?
    PaulaG
    Tue Jan 05, 2010 8:09 pm
    Forum Host
    [quote="Chef #1511257"]I am looking for a substitution for Karo Syrup to make divinity for my grandma who is a diabetic. The recipe needs light corn syrup is there anything I could use?[/quote]

    mikekey's posted a few posts up from you and said that he successfully used Agave Nectar as a sub for corn syrup. Agave Nectar is still a sweetener but it isn't suppose to cause the blood sugar to rise as rapidly. One thing to remember is that divinity has lots of sugar. I'm not sure how the recipe would work with a sugar substitute.
    Jacqueline in KY
    Wed Jan 06, 2010 11:19 pm
    Food.com Groupie
    PaulaG wrote:
    Thanks that is very helpful info. With the holiday's coming around a pecan pie might be in the offing.


    Paula did you make a Pecan pie using the Nectar?

    Jacqueline
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