Pecan pie before the advent of HFCS (pancake, brown sugar, best)

[fibonacci]

Just in time for T-giving:

Have any of you made a pecan pie without HFCS? What optimized recipe did you find to be the best? There exist a few online, each with a different tweak. I'm wondering what works the best.

[Kayekaye]

I've used molasses and brown sugar instead of hfcs in the filling and it was great.

[OpenD]

Just to be clear, corn syrup was invented in 1882, and was a kitchen staple for nearly 80 years before HFCS first appeared in commercial kitchens in the 1960s, delivered in big railroad tanker cars. It's sold only to commercial food producers, and is not available in consumer-sized packages. What is sold in supermarkets is NOT HFCS.

Buy a bottle of good old Karo corn syrup, or whatever brand yo' momma used to use, and use it to make that good old pecan pie the way it's been made at home for so many generations, and just don't worry about it.

Here you go... Karo Syrup - Classic Pecan Pie

[Brynach]

Originally Posted by fibonacci

Just in time for T-giving:

Have any of you made a pecan pie without HFCS? What optimized recipe did you find to be the best? There exist a few online, each with a different tweak. I'm wondering what works the best.

Well, corn syrup isn't HFCS. It's different. But honey, mollasses, or golden syrup if you can find it in a UK section of a grocery store would all work.

[Pikantari]

Originally Posted by OpenD

Just to be clear, corn syrup was invented in 1882, and was a kitchen staple for nearly 80 years before HFCS first appeared in commercial kitchens in the 1960s, delivered in big railroad tanker cars. It's sold only to commercial food producers, and is not available in consumer-sized packages. What is sold in supermarkets is NOT HFCS.

Buy a bottle of good old Karo corn syrup, or whatever brand yo' momma used to use, and use it to make that good old pecan pie the way it's been made at home for so many generations, and just don't worry about it.

Here you go... Karo Syrup - Classic Pecan Pie

That is what I have always used. I had no idea people used anything other than that!

[Cliffie]

The thing is, once you use molasses and brown sugar you are making a shoo-fly pie, with pecans.

[Kayekaye]

The Karo syrup recipe above is really very good, but I seem to remember using more butter than just 2 T. Didn't know there is now Karo syrup LITE, might check that out. I haven't used Karo very much since my Mom used it as pancake syrup *smack* it's just too sweet.

[Pikantari]

Originally Posted by Kayekaye

The Karo syrup recipe above is really very good, but I seem to remember using more butter than just 2 T. Didn't know there is now Karo syrup LITE, might check that out. I haven't used Karo very much since my Mom used it as pancake syrup *smack* it's just too sweet.

It isn't lite, it's light. There is a dark colored syrup and a light colored syrup.

[Bulldogdad]

We keep a one gallon bottle of Karo on hand throught the year. Pick it up for cheap at a food service store. We use it to make candies throughout the year. Also comes in handy for a variety of other items.

No one in the extended family or friends can figure out why our candies and sweets taste better than anything they make or they get from the store...... Karo

[tpk-nyc]

Pecan pie is a variation on treacle tart. Karo Corn Syrup is essentially treacle made from corn rather than cane sugar. You could use molasses as a flavoring, but you can’t replace the corn syrup with molasses—the flavor would be overwhelming, probably inedible.