Skip to main content

Reply to "Corn Syrup Substitute in Modeling Chocolate?"

Well I'm back... as I knead the clay:

 

Cherry clay was harder, followed by the sugar clay and the honey clay was the last.  Better to knead the Karo clay.

 

Sugar clay smooth, but Cherry and honey are more breakable...

 

Taste:

Cherry super sweet with a Little cherry flavor... very soft cherry flavor.

Sugar  super sweet.

Honey super sweet with stark honey flavor. 

 

Karo is not so sweet and I think it has some elasticity.   

 

Well that was what I find with my experiment.  Maybe sugar syrup users have other récipes or something.  I used  the same récipe in all cases.

 

 

Last edited by Mily
×
×
×
×