l've been making gbh for 40 yrs and using Loreta's Favourite for what seems like 20 of those and l do love it.
l have lived in Perth the past 11 years and have had to give up on bigger projects due to the intense Christmas heat.
In 2021 it actually hit 42.8 that's 109.4F, fortunately ?? it's a dry heat.
l have fought it by coating the inside as well as the outside of the gb with royal icing, using some creative supports, and using hot glue to hold it together, l refused to let the Perth heat ruin my Canadian Christmas tradition.
So l LOVE the sound of this new recipe you've come up with!!!
l do have one question.
Corn syrup is $$$ as it's not an aussie product so l use molasses.
Changing the recipe to molasses - should l still use brown sugar or switch to granulated as in your traditional recipe?
LOL, l do babble on, long winded post for a simple question.