Scotcheroo Bars without Corn Syrup - Recipe Diaries (2024)

FAQs

What does corn syrup add to a recipe? ›

Corn syrup. The glossy sheen on those sweet buns? That's corn syrup too. This liquid sweetener keeps caramel from crystallizing, adds gooey body to pecan pie filling, and keeps cookies soft and chewy.

It's hard to trace the scotcheroo to a single point of origin; it's harder still to argue that that point is in the Midwest. The first scotcheroo recipe I could find was in a 1964 Nestlé newspaper ad that ran across the country—not just in Iowa, but in New York, Delaware, and Montana.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Because corn syrup plays an important role in developing texture for many recipes, it's best not to leave it out. Instead of omitting it altogether, choose an alternative as a worthy swap.

Scotcheroos is a crispy dessert treat with origins in the United States of America. It consists of cereals based on rice or corn, peanut butter, and a decadent butterscotch-chocolate coating. Scotcheroos got their name after one of the key ingredients used in the preparation process – butterscotch.

This is all up to you! To some, a Scotcharoo is made with Rice Krispie treats — to others, it's the exact same as the Special K Bar. There really is not much of a difference here!

Kellogg's decided to test-try what it initially called “marshmallow squares,” and put Day on a train for Kansas City. She took with her huge, specially made baking trays and a giant mixer. Day set up a temporary kitchen and and proceeded to make batch after batch of the treats, working long days.

Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor.

Indeed, the U.S. Food and Drug Administration (FDA) notes that overconsumption of either variety of corn syrup can be harmful to health. Each variety has been linked to heart disease and type 2 diabetes, "and studies show that corn syrup increases appetite, thus promoting obesity," says Young.

Often used in baking, corn syrup creates a smoother texture than regular sugar. Think of a pecan pie versus a cake. A pecan pie, which uses corn syrup, is gooier and less spongy than a cake, which uses granulated sugar.

What is the purpose of corn syrup in a cake? ›

It has very little flavor aside from sweetness, which is useful for some recipes and it is also hygroscopic, which means that it attracts water and adds moisture to baked goods. However, there are substitutes for corn syrup that also have some of these qualities. Originally Answered: What is corn syurp?