Trying to identify glue-like sweet substance

Viator said:

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

Cory syrup and high fructose corn syrup are
different substances.

Steve

(Steve Pope) said:

Viator said:

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

Cory syrup and high fructose corn syrup are
different substances.

Yes. Regular corn syrup is EVEN WORSE than the high fructose variety
regarding its impact on obesity. Lots of fructose can, however, have
other negative impacts on health.

Quoted message said:

Steve

--Bryan

Viator said:

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Look at recipes for peanut brittle that heats sugar to the soft
(or hard) crack stage.

-sw

Viator said:

Hi all,

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Anybody know what food items are like that?

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

Thanks.

I think you're going to have to look at candy recipes to find what you
want. You can't just mix sugar and corn syrup and expect it to firm
up. You have to boil it until it reaches a certain temperature. The
final temperture detemines how soft or hard the candy will be once
it's cooled. You're probably looking for a fudge type or praline type
recipe. Those types of candies are usually cooked to about 235� to
240� F.

"Viator" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi all,

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Anybody know what food items are like that?

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

You could try regular corn syrup, although that is liquid at room temp. You
might have to boil it first. Or sugar and water would do the same. If it's
a raw recipe, you could use processed and soaked dates or agave nectar.

Bobo Bonobo(R) said:

(Steve Pope) said:

Viator said:

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

Cory syrup and high fructose corn syrup are
different substances.

Yes. Regular corn syrup is EVEN WORSE than the high fructose variety
regarding its impact on obesity. Lots of fructose can, however, have
other negative impacts on health.

Quoted message said:

Steve

--Bryan

What the heck does "high fructose" mean?
I always wondered that.

As far as the question from the OP, how about molasses.
It's sweet and sticky and when it binds with oats, it will get sort of
hard. I know this from making treat cookies for my horses (which I
eat too).

Quoted message said:

Quoted message said:

Hi all,

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Anybody know what food items are like that?

Most commercial products are probably using additives. How about making a
nougat like paste?

Quoted message said:

On Fri, 23 Nov 2007 18:48:12 -0800 (PST), "Bobo Bonobo(R)"

Quoted message said:

(Steve Pope) said:

Viator <[email hidden]> wrote:
>I see that some candies use something like
>corn syrup for this purpose, for instance
>there is a peanut bar that is just peanuts
>and this binding substance. I want to avoid
>high fructose corn syrup since I read
>it may be linked to the obesity epidemic.

Quoted message said:

Quoted message said:

Cory syrup and high fructose corn syrup are
different substances.

Quoted message said:

Yes. Regular corn syrup is EVEN WORSE than the high fructose variety
regarding its impact on obesity. Lots of fructose can, however, have
other negative impacts on health.

Quoted message said:

Quoted message said:

Steve

Quoted message said:

--Bryan

What the heck does "high fructose" mean?
I always wondered that.

They take the corn syrup (glucose), and use an enzyme to convert some
of it to fructose, which has less impact on blood sugar, and calorie
for calorie is sigificantly sweeter than glucose. Fructose is 1/2 of
the double sugar, sucrose (table sugar):
http://en.wikipedia.org/wiki/Sucrose

Quoted message said:

--Bryan

The message <[email hidden]>
from Viator <[email hidden]> contains these words:

Quoted message said:

Hi all,

Quoted message said:

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Look up recipes for flapjack.

Janet.

"Viator" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi all,

I want to bind some ingredients like nuts and oats.
I need a substance that is sweet and sticky
like honey when heated, but that is solid when
it's at room temperature.

Anybody know what food items are like that?

I see that some candies use something like
corn syrup for this purpose, for instance
there is a peanut bar that is just peanuts
and this binding substance. I want to avoid
high fructose corn syrup since I read
it may be linked to the obesity epidemic.

Thanks.

Find a recipe for caramel corn. The caramel will normally include brown
sugar and/or molasses, corn syrup, and butter--plus vanilla or other extract
and salt--cooked to 250F at which point a little baking soda is added, then
poured over the corn and nuts in a greased pan. The mixture is baked at low
temperature for about an hour, stirring a few times, and crisps upon
cooling. It would seem that it would work for your purpose.

Another alternative is chocolate (white, milk, or dark).