Heather D

November 18, 2021 at 7:51pm

I'm curious above corn syrup in pecan pie filling. I've seen recipes that call for it and others that dont. Aside from the no crystalizing functionality, does it lend anything to the tightness of say, a pecan pie filling? Still creamy, but not runny?

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.