malt syrup versus brown rice syrup
I am an inexperienced candy maker, and I'd like to try this recipe:
I have brown rice syrup in the cupboard and am wondering about using it in place of the malt syrup. The recipe doesn't get super specific about temperatures, and I'm not sure about the consistency or sweetness (or other qualities) of the malt syrup. Can anyone advise if I should get malt syrup or if trying the brown rice syrup seems reasonable?
Recommended by Food52