Thanks! I'll give it a try.

John

"Samantha Hill - remove TRASH to reply" > wrote in
message ...
> JMF wrote:
>>
>> It's for a chocolate glaze for a cake. Corn syrup does such a nice job of
>> making the consistency smooth, so if there's a way to substitute it, then
>> it would be worth it to give it a try. Unfortunately no Golden Syrup here
>> ...
>
> This might be a time-consuming thing, but it would be a reasonable
> alternative:
>
> LIGHT CORN SYRUP SUBSTITUTE
>
> 2 c. white sugar
> 3/4 c. water
> 1/4 tsp. cream of tartar
> Dash of salt
>
> Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
> Reduce heat to a simmer and put cover on it for 3 minutes to get sugar
> crystals off the sides of the pan. Uncover and cook until it reaches soft
> ball stage. Stir often.
>
> Cool syrup and store in a covered container at room temperature. It will
> keep for about 2 months. Makes almost 2 cups.