replacement for CORN SYRUP
 

I posted this in techniques and tips and got no response so this is my next resort.

I recently received a recipe for a LC German Chocolate Cheesecake and the topping consists of the following:

1/2 c butter
1/4 c splenda
2 Tbsp cream
2 Tbsp corn syrup*
1 c flaked coconut
1/2 c chopped pecans
1 tsp vanilla

I'm to cook it over a medium heat stirring occasionally until smooth and bubbly, then pour on top the finished cheesecake once it's cooled significantly.

What can I use as a substitute for corn syrup??? Would this work if I just skipped that ingredient? Any and all help is greatly appreciated!

Nicole :wave:

I'm looking at the ingredient proportions of and trying to figure out how it would work, even with the corn syrup. :confused: It looks like there is too much butter to form a bond with the other ingredients but anyway...

Corn syrup adds thickness and flexibility so you need to replace it with something that does the same thing. Off the top of my head, I would increase the cream to 1/4 cup and reduce the butter to 1/4 cup. Put the cream and sweetener into a blender and pulse. Sprinkle 1/2 tsp. xanthan gum evenly over the top and and blend until thickened. Brown the butter in a frying pan - this will give the topping a nice caramel-y taste and so will adding caramel extract - and with the blender running, pour it into the cream mixture. Place the remaining ingredients in a bowl and stir in the cream mixture. Pour over the cooled cheesecake and chill until the topping is firm.

This is just a guesstimate so you may have to fool around with the proportions of butter and xanthan gum. The butter is what will help the topping to solidify.

Karen