I was permanently banned from the Reddit sub without recourse for posting this despite not breaking any rules. I’m slowly making the migration over thanks to such encouragement.
I can see it being useful if you’re making candy. Different sugars crystallize differently, so it’s not uncommon to mix corn syrup and sugar to get the right ratio.
But they’re also making “pancake syrup” that is corn syrup dyed and flavored to approximate maple syrup which is a crime against nature.
Even brands like log cabin who claim to use “no high fructose corn syrup” are just corn syrup and sugar. There are people who go their entire lives eating pancake syrup and table syrup on their pancakes, and die never having tasted actual maple syrup.
If you’re mixing things up in the kitchen, typically you try to be somewhat precise with ratios.
The difference in this case being that because the actual ratio of the blend is unknown, you don’t actually know how it would crystallize. Technically they could even change up the ratio week to week based on the price of high-fructose corn syrup so you wouldn’t even get consistency from it.
I can see it being useful if you’re making candy. Different sugars crystallize differently, so it’s not uncommon to mix corn syrup and sugar to get the right ratio.
Nobody making candy would every use this pre-blended product; they’d want to combine the two different sugars themselves so they could control the ratio.
Yeah, I was commenting on the notion of mixing honey with corn syrup generally, not this shit.
Though I’m sure there’s a bunch of old ladies in Texas who have recipes on old, yellowed card stock that call for this.
Isn’t that what the cheap syrup has always been? IHOP basically built their whole company on it.
