fanning wrote:Isn't jarabe de goma (to make pisco sour) not similar ? And vanille extract you can buy in any bodega for 1 sol.
adrian Thorne wrote:If you have a problem getting Corn Syrup we have used this simple recipe:
14 ounces corn on the cob ( The corn is just there to impart flavour, so if it's a little bit over or a little bit under, it won't matter.)
5 1/4 cups water
2 pounds sugar
2 teaspoons salt
1 vanilla bean
Slice corn cobs into one-inch slices. Bring a medium-sized saucepan filled with the water and cut corn to a boil. Reduce heat to medium and simmer until water is reduced by half - about thirty minutes.Using a colander, strain out the corn, reserving the corn-flavoured water. Return the water to the saucepan and add the sugar and salt.Scrape the seeds from the vanilla bean and add both the seeds and the pod to the saucepan.Turn heat to medium-low and stir until sugar is dissolved.Simmer until the mixture is thick enough to stick to the back of a spoon. About an hour. Remove from heat and cool to room temperature.
Store in the refrigerator with the vanilla bean until ready to use.
When ready to use, if necessary, microwave with a touch of water and gently stir to remove the sugar crystals.
roadrunner2 wrote:Can choclo be used instead of regular corn?
adrian Thorne wrote:roadrunner2 wrote:Can choclo be used instead of regular corn?
No reason not to, but it will be red instead of the normal golden colour and any baking will take on the colour. I have used in cakes for the kids and they love it.