Corn Syrup

[Sunbeam]

I have been hunting high and low for a recipe for Mississippi Mud Pie - and all seem to contain corn syrup - what is corn syrup and can I get it over here??

[PAULW]

MISSISSIPPI MUD PIE
Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

An exuberantly chocolate delight, from crust to filling to chocolate curls luxuriating on the whipped cream topping.
Dairy
Yield: 8 Servings

CHOCOLATE CRUST
• 2 cups flour
• 1/4 cup cocoa, sifted
• 2/3 cup butter
• 2 tablespoons sugar

1. Preheat oven to 375°F.
Grease 9-inch deep-dish pie pan.

2. Combine flour and cocoa.
Cut in butter until mixture is crumbly.

3. Stir in sugar and cold water, 1 teaspoon at a time, to form soft dough.
Cover with plastic wrap and chill 15 minutes.

4. Press dough into pan. Cover dough with foil and weight down with dried beans.
Bake 15 minutes.
Remove foil and beans and bake another 10 minutes until browned.


FILLING AND TOPPING
• 3/4 cup butter
• 1 1/2 cups brown sugar, firmly packed
• 4 large eggs, slightly beaten
• 1/4 cup cocoa, sifted
• 5 1/2 ounces bittersweet chocolate, melted
• 1 1/4 cups milk
• 1 3/4 cups heavy cream, whipped
• Chocolate Curls*

1. Lower oven temperature to 325°F.

2. Cream butter and sugar at medium speed with electric mixer.
Gradually beat in eggs and cocoa.
Add melted chocolate and milk.

3. Pour mixture into pie shell and bake 45 minutes or until filling is set.
Cool.

4. Top pie with whipped cream and Chocolate Curls.
Chill.


*CHOCOLATE CURLS
• 4 ounces thick bar chocolate

1. Warm chocolate in microwave 15 to 20 seconds or until slightly soft.

2. Shave chocolate with vegetable peeler, pressing haid to peel large curls

3. Place curls on chilled, wax or parchment paper-lined cookie sheet.
Chill to keep chocolate firm.

[PAULW]

Ingredients
For the Crumb Crust Base:
100g/4oz digestive biscuits, crushed
50g/2oz butter, melted
25g/1oz demerara sugar
For the Filling:
400g/14oz plain chocolate, broken into pieces
225g/8oz butter
2 tbsp instant coffee
2 tbsp boiling water
300ml/10fl oz single cream
350g/12oz dark muscovado sugar
6 eggs
To Finish:
150ml/5fl oz whipping cream, whipped



Method
1. Preheat the oven to 190C/375F/Gas5. Lightly grease a 20cm/8in loose-bottomed cake tin or spring-release tin.
2. First make the base. Mix together the crushed digestive biscuits, the melted butter and the sugar and spoon into the prepared tin. Level the biscuit mixture out evenly, using the back of a metal spoon.
3. For the filling, measure the chocolate, butter, instant coffee and water into a large pan and heat gently until the butter and chocolate have melted. Remove from the heat, and beat in the cream, sugar and eggs and then pour the mixture on to the biscuit crust.
4. Bake in the preheated oven for 1¼ hours until the filling is set. Allow to cool before removing the tin, then decorate the top with the whipped cream.

[mazel-bee]

Corn syrup

A common ingredient in the US made by adding enzymes to corn starch, turning it into a thick syrup of dextrose, maltose and/or glucose.

It comes in two styles - dark and light. Light corn syrup is very sweet, like golden syrup while dark corn syrup has a molasses flavour. It's used widely in the food industry for sweetening soft drinks, alcohol, ketchup and pickles. The light version is available in the UK in larger supermarkets, but the dark molasses type is harder to find.
( I found it on the bbc cooking site)
I had not heard of it before!

[yoanbob]

its not very good for you.
just use sugar syrup or just sugar, less refining, happier body!

[Sunbeam]

many thanks - PaulW I will be giving your recipes a run-out when I have friends over for dinner next week - they sound super!!

And I will be giving corn-syrup a wide berth - it sounds rather unpleasant!

thanks all!

[Sunbeam]

I cooked the above mentioned Mississippi Mud Pie - absolutely gorgeous - it finished a delish meal of cherry coke ham topped with cherry jam (thanks Nigella!!