Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...
I was hoping to make some cinder toffee but the recipe calls for golden syrup and as that (as well as many other things!) is not available here could I use honey instead? ThanksWendy
If you can't get golden syrup I believe, from what I have seen on one of the American cookery programs, that you can substitute corn syrup - I would use the darker one. Maple syrup would be too 'thin' I think.Karen
I've been shopping today and can't get corn syrup, I also looked at maple syrup but that was 10 euro for 250 ml bottle, rather dear for an experiment! What I might do using Dolores' recipe is halve the quantities but using honey and see what happens.Wendy
Hi Wendy, I've just dug out a substitute for corn syrup which might help. 1 cup sugar + 1/4 cup water, bring to boil and keep simmering until fairly thick - this is supposed to be the equivalent of 1 cup corn syrup; it is a bit 'thinner' than golden syrup - I would use brown or molasses sugar for the darker syrup.Karen
I have used runny honey for honeycomb, and regularly use it in place of golden syrup in other recipes.
I made the honeycomb using honey. it was a bit of a failure inasmuch as the tin was too big so it was rather thin and I cooked it for too long and had just started to burn so it tasted rather bitter. The upside is I know what size pan to use without it overflowing and I have a smaller tin. The best bit is I can now impress my 9-year old grandson who is rather fed-up with making cupcakes! (Why does he only want to make sweet things?)Thanks for the recipe for corn syrup it is now noted in a cookery book.I use honey to make ginger biscuits and would dearly like to make flapjacks but can't the oats!Wendy
Delia Online Login
Email address
Password
Forgotten Password?
Delia Online Newsletter Sign up
Email Address
