So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
So, my granola recipe calls for 1 dl honey, but I was dumb and forgot to get it. I have a little bit of honey left, but not nearly enough. Can I use syrup instead? The granola will be baked at 150 degrees C.
I need answers quick!
Is it like pure maple syrup or the cheaper kind that’s actually thick? The pure kind might not have enough sugar or viscosity to work as a binder the way honey does. But something like Mrs. Butterworth’s would totally work.
Wait really? Butterworth is more like honey than maple syrup?
I guess butterworth is just flavored HFCS.
The pure maple syrup is just really runny and not nearly as thick and sticky which might not work for this specific application. Another alternative would be molasses.
I made some once with pure maple syrup and yes it was kind of under-clumped, but the flavour was off the wall delicious.