mental note.

[kittenrun]

this is primarily for me and karen: but i'll recipe for anyone else who may be interested

Comments

[aapostrophe]

answer- plain corn syrup is glucose which doesn't crystalize as easily as real maple syrup, which is a sucrose. corn syrup is basically a liquid starch, so can be used for thickening.

now if it is high fructose corn syrup, there is a different answer, as that is a fructose as opposed to a glucose.

[kittenrun]

thank you science nerd. :)

[idea_boy]

What she said. Basically, it's not "real" sugar and doesn't caramelize, it just burns.

[aapostrophe]

yep, na na. i mean. na na

ooo, glad you got to the bottom of the mystery...

[dejavudu]

guess i'll have to learn to like maple. =(