05 March 2013

A Quick Substitute for Corn Syrup and a Cracker Recipe

You may have noticed, I know I certainly have, that there are some really lovely recipes floating around on the Internet. I'd love to try them, and often save them to a folder on my desktop.

But come time to make the recipe it contains one ingredient I can't easily source here in Australia, and it's also one ingredient I don't really want to use: corn syrup.

And so I move on to another recipe.

A little research and some fiddling around has resulted in a MOO Mock Corn Syrup that does an amazing job in those recipes, and it's so easy you can whip it up in about two minutes, and I'm pretty certain 99.9% of households will have the ingredients on hand at any time and best of all it will cost you about 20 cents!

MOO Mock Corn Syrup
1 cup white sugar
1/4 cup warm water

Mix the sugar and the water together until the sugar has dissolved.

That's it! I told you it was easy and that you'd have the ingredients in the house.

Use this sugar syrup in place of corn syrup in any recipe you come across that calls for it.

Another common ingredient in American recipes is the humble Graham Cracker. Again we don't have anything quite like it on our supermarket shelves, but it's another thing that can be MOOed really easily.

Not only that, these little wholewheat crackers are delicious. They are nice to nibble on, they make fantastic pie crusts and are great in a crumble topping.

Graham Crackers
1/4 cup vegetable oil
1/3 cup honey
2 tbsp molasses
1 tsp vanilla extract
1 1/2 cups wholewheat flour  (I use Spelt)
1 tsp baking powder
1/2 tsp bicarb soda
1/4 tsp salt
1/4 - 1/2 cup milk

Pre-heat oven to 150 degrees Celsius.  Mix oil, honey, molasses and vanilla together in a large bowl. Combine all dry ingredients and add to honey mixture, alternating with milk. Mix well to form a dough. Divide dough in half. Roll out on a greased biscuit tray, so the tray is completely covered, it will be very thin. Use a knife to mark into 5cm squares. Repeat for remaining dough. Bake 15 - 25 minutes until outer edges are lightly browned. Let cool on cookie sheets. Store in an airtight container.


  1. Hey Cath,

    These are winners in this household; as we have Canadian influences with Husband moving here over 20 years ago..........
    Always sourced out the corn syrup at Special deli's - now no more!


  2. Thanks for the Graham Cracker recipe. I have never tried one, but note that a lot of recipes call for them. I have never seen them for sale so I look forward to trying this one! Pauline

  3. Hi Cath,
    I have a ton of peanuts and wanted to make peanut brittle but had no corn syrup [and am not shopping this week]. This saved the day.

    1. Excellent Nancy, I'm sure the peanut brittle will be delicious, I know it wouldn't last long in our house :)


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