SC - Scottish oatcakes

[Philip & Susan Troy]

KallipygosRed at aol.com wrote:
> 
> 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.

It may be a crystalization issue. Sugar added to cakes and cookies tends
to provide a tenderizing and crisping effect, while syrup sweetens and
tenderizes without the crisping. Or without as much. It's possible that
invert sugars in the syrup have an inverting effect on the granulated
sugar, negating some of the effect without the expense of using pure
syrup. (Syrup is heavier and requires more expensive packaging than
granulated sugar, so, moleculre for molecule, is more expensive than
sugar.) 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com