Reading the responses to the gargle recipe, it crossed my mind that Karo
syrup and molasses are two entirely different things. So I looked them up
and yes, they are. One is from sugar cane, the other from corn. Here's the
info:
Molasses
Molasses, also called treacle, dark brown viscous liquid obtained as a
by-product in the processing of sugar, especially cane sugar. Molasses
contains uncrystallized sugar and some sucrose. It is used in making
industrial alcohol, for cooking, and for feeding stock. Several varieties of
molasses, such as New Orleans molasses and Puerto Rico molasses, which are
high in sugar content, rich in flavor, and light in color, are used as table
syrups.
"Molasses," Microsoft® Encarta® Online Encyclopedia 2000
http://encarta.msn.com © 1997-2000 Microsoft Corporation. All rights
reserved.
Karo® Light Corn Syrup
Karo is pure corn syrup made with real vanilla to ensure the best quality. A
natural sweetener that can be used in baked goods and candy making when
extra coloring or flavoring is not desirable. This mildly sweet,
easy-blending sweetener enhances the flavor and texture of many foods such
as jams, preserves, fruit toppings, sauces, baked goods and beverages.
Available nationwide in supermarkets, mass-merchandise stores and wholesale
clubs in 16 oz. and 32 oz. glass bottles and 64 oz. (1/2 gallon) plastic
jugs.
Karo® Dark Corn Syrup
Karo combines the natural sweetness of pure corn syrup with a rich brown
color and distinctive molasses-like flavor. A perfect choice for Pecan Pie
when a richer flavor is desired. Karo Blue also balances the sweet and sour
flavor profiles and is a key ingredient in many Asian dishes.
Available nationwide in supermarkets, mass-merchandise stores and wholesale
clubs in 16 oz. and 32 oz. glass bottles and 64 oz. (1/2 gallon) plastic
jugs.
Trivially yours,
PJ.
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