...sugar, honey, applesauce, lekvar, or maple syrup in a recipe that calls for 1/3 cup of corn syrup?
TIA,
MZ

Well I know I use some of those things to substitute for sugar I don't see why it wouldn't work. The corn syrup is moist and sweet and those items are moist and sweet. Sometimes I use agave too.

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I don't know about the applesauce - I've used that to substitute for oil, but I'm not sure it would work as corn syrup. What is the recipe you are going to replace it in?

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I agree with seeuinadrm, we need to know what kind of recipe you are using. I can't really see applesauce as a sub for corn syrup. Depending on what you are making, maybe you could make a sugar syrup to use in place of it (although I think corn syrup is much thicker than a simple sugar syrup).

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Linda

Pumpkin Muffin recipe.

TIA

Homemade Corn Syrup Substitute ( Simple Syrup ) - 74080 - Recipezaar
Homemade Corn Syrup Substitute ( Simple Syrup )

Ingredients

* 2 cups white sugar
* 3/4 cup water
* 1/4 teaspoon cream of tartar
* 1 pinch salt

Directions

1. Combine all ingredients in a large saucepan.
2. Bring to a boil, stirring constantly.
3. Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
4. Uncover and simmer, stirring often, until it reaches the soft ball stage.
5. Cool and store in a covered container at room temperature.
6. Your syrup should keep for about 2 months.
7. Makes about 2 cups.

If you need more than 2 cups, go to the website and change the amount needed

I was going to post the same recipe that Monet did, but now that we know you are using it for muffins, (assuming you don't want to make the big batch of homemade corn syrup) I would think honey would be the best substitute. Maple syrup would probably be my second choice (but that would add a different flavor to the finished product). Although I must admit, I have no idea what lekvar is, so maybe that would be better than either the honey or maple syrup.

I've never seen a muffin recipe that used corn syrup. Usually it is used to add a nice glossy sheen to the finished product (and maybe that's why it's used here) or to keep sugar crystals from forming (like in candy). Would you mind sharing the recipe? I've got a bunch of pie pumpkins to use up and we can only eat so many pies!

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Linda