Discussion Starter · #1 ·
This may sound silly, but I was a city boy most of my life. Does anybody here crack open, say a Mountain Dew, and use it in their baking or sauces. From what I've read online Karo syrup isn't quite as sweet as High Fructose Corn Syrup and I'd like that super sweet and syrupy taste in my dishes. I may end up going with the Karo syrup in the end, but I wanted to see if anyone here has used soda pop in their cooking with positive results...