SC - I am So Ashamed! (long)
KallipygosRed@aol.com
KallipygosRed at aol.com
Thu Oct 26 18:25:33 PDT 2000
In a message dated 10/26/00 1:39:17 PM US Mountain Standard Time,
SCAbeathog at cs.com writes:
> I wonder why _both_
> sugar and Karo syrup?
Well, I know clear/white Karo is not as sweet as you would think, but it does
have a thickening effect on foods. So, the sugar might be to help extra
sweeten without cutting the thick consistency.
Lars-who makes cakes with karo both light and dark.
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