When i lived in Zurich, i was able to buy it from my local bakers. May be worth trying a bakers in Geneva.

Good luck!
sausages, Aug 29, 08 19:30

 

That is a great idea - thanks very much! I am just preparing myself for more blank looks!
suze, Aug 29, 08 19:42

http://www.joyofbaking.com/IngredientSubstitution.html

if you look at the table for corn syrup...you can find liquid glucose is a substitute.

Joy of Baking says substitutions for 1 c liquid sucrose are 1 c light corn syrup or 1 c sugar plus increase liquid in the recipe by 1/4 cup. I'd go with the corn syrup.
lilys, Aug 29, 08 20:10

 

Thanks very much - I take it corn syrup is easy to come by? I didn't see it when I was looking for liquid glucose! Do you know where I can buy it?
suze, Sep 8, 08 15:17

Sorry for the confusion. Corn syrup is not generally available outside of the US. What I was trying to point out is that honey is a substitute for liquid glucose just like corn syrup is also a substitute.



So...



corn syrup = liquid glucose = honey



The flavor will be just a little different with honey but more than likely people won't know the difference. Corn syrup is fairly unhealthy so it may be best to use a more natural product like honey.
lilys, Sep 8, 08 15:40

Karo Corn Syrup (normally comes in light and dark) can be found over at the American Market on:



3 Rue de Neuchâtel (off rue des Alpes near the train station)



1201 Geneva



Tel: 4122 732 32 00



http://www.americanmarket.ch/index.html?lang=en-us&target=d107.html



(look under Breakfast section for description of product)



Verbier
Verbier, Sep 8, 08 19:44

[quote]Karo Corn Syrup (normally comes in light and dark) can be found over at the American Market on:



3 Rue de Neuchâtel (off rue des Alpes near the train station)



1201 Geneva



Tel: 4122 732 32 00



http://www.americanmarket.ch/index.html?lang=en-us&target=d107.html



(look under Breakfast section for description of product)



Verbier[/quote]



Thanks for that tip!
lilys, Sep 8, 08 20:44

By the way, if anyone ever wants a killer peacan pie recipe (using Karo dark syrup) just let me know. Thanksgiving is coming.



Be warned - 500 calories per slice but to die for:D



Verbier
Verbier, Sep 8, 08 20:52

[quote]By the way, if anyone ever wants a killer peacan pie recipe (using Karo dark syrup) just let me know. Thanksgiving is coming.



Be warned - 500 calories per slice but to die for:D



Verbier[/quote]



Sounds delicious! I will have to arrange a Thanksgiving dinner so I can have an excuse to make all those yummy dishes.
lilys, Sep 8, 08 20:58

Llys,



Since you will probably end up ordering stuff via the Internet since you are in Zürich, here is another site that is less expensive that the one I mentioned above. You might want to have a look as well.



http://www.afoodave.ch/index.php?p=home



There is also this place in Zurich (seems to have a limited selection of items):



PREMIEREVIDEOTHEK DVD CENTER

UNIVERSITÄTSTRASSE 112

8006 ZURICH



You might also find someplace off this list:



http://www.xpatxchange.ch/index.php?option=com_content&task=view&id=176&Itemid=61
Verbier, Sep 8, 08 21:30

[quote]Llys,



Since you will probably end up ordering stuff via the Internet since you are in Zürich, here is another site that is less expensive that the one I mentioned above. You might want to have a look as well.



http://www.afoodave.ch/index.php?p=home



There is also this place in Zurich (seems to have a limited selection of items):



PREMIEREVIDEOTHEK DVD CENTER

UNIVERSITÄTSTRASSE 112

8006 ZURICH



You might also find someplace off this list:



http://www.xpatxchange.ch/index.php?option=com_content&task=view&id=176&Itemid=61[/quote]



You are a gem! Thanks! :)
lilys, Sep 8, 08 21:32

[quote][b]Verbier (08/09/2008)

[/b]By the way, if anyone ever wants a killer peacan pie recipe (using Karo dark syrup) just let me know. [/quote]

Yessssssssssssssssssssssssssss, please...
Free, Sep 9, 08 00:32

[quote][b]Verbier (08/09/2008)

[/b]By the way, if anyone ever wants a killer peacan pie recipe (using Karo dark syrup) just let me know. [/quote]

I mean: Yessssssssssssssssssssssssssss, please... ;)
Free, Sep 9, 08 00:34

I WILL GET RIGHT ON THE PROJECT:D



That is of course after the bottle of Chateau Pape Clément 1990 is under control:w00t:



Verbier
Verbier, Sep 9, 08 00:38

Be careful, Pape Clement is a very wild wine and you may need assistance to tame it if you ever encounter one. As you may have guessed, I'm a CBBPCT -- Certified Black Belt Pape Clement Tamer -- and as such subject to very strict ethical rules that forbid me to keep it in custody. Pape Clement, in particular 1990's, has to be tamed as soon as captured.
Free, Sep 9, 08 01:13

Yes, it was a toss up between the PC and a Camensac '88, a Comtesse de Lalande '90 and a Cos d'Estournel '88



Normally the Comtesse wins my heart:cool:



The 1980's and 90's were some good years.



Still looking for my recipe book. Off to the cave I go.



Verbier



Verbier, Sep 9, 08 01:20

Hey suze, Im also looking for glucose, if you found it can you please tell me where.

I´m about to cook "dulce de leche" (milk caramel) and i dont think i can replace glucose for honey,

 

Thanks

Ana C, Oct 9, 12 23:35