Would it be OK to substitute Lyle's Golden Syrup for Corn Syrup?

I have a question about the ingredient "1/2 cups light corn syrup" on the recipe "Salted Pumpkin Caramels" from cheese1227.

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Salted Pumpkin Caramels
Recipe question for: Salted Pumpkin Caramels

4 Comments

cheese1227 December 20, 2011
Yes, I have tested it with Lyle's Golden and it works well. They are slightly softer though and I refrigerate them.
 
Merrill S. December 20, 2011
Thanks, hardlikearmour, for a much more thorough answer than mine!
 
hardlikearmour December 20, 2011
Lyles is partially inverted syrup - meaning it's a combination of sucrose syrup with glucose and fructose. It's less likely to crystallize than pure sucrose (i.e. common sugar), but it's not as inverted as corn syrup so there will be a greater risk of your caramels crystallizing. I'd consider adding the lemon juice with the sugar and syrup to help invert more of the sucrose to help prevent problems. I also like cooking these caramels to 244º or 245º - they're a little soft at 240º IMO.
 
Merrill S. December 20, 2011
Yes, it should be fine.
 
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