Corn Syrup Substitute

Carla Grytdal

By
@gcgrytdal

Just in time for the Holiday season of goodie baking!

My son has a food allergy to High Fructose Corn Syrup. We try to eliminate it from our diets entirely, because it's just not good for us. In the process of researching his allergy, I started wondering whether he actually had an allergy to corn, so we limit all corn products, as well.


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Rating:

Comments:

Serves:

2 CUPS

Prep:

5 Min

Cook:

20 Min

Ingredients

THIS PIC IS NOT MY OWN

(I'LL UPDATE WHEN I MAKE THE NEXT BATCH.)

2 c
white sugar, sucanat or organic sugar
3/4 c
water
1/4 tsp
cream of tartar
1 dash(es)
salt

Directions Step-By-Step

1
Combine all the ingredients in a large heavy weight saucepan.
2
Stir and bring to a boil. Reduce heat to simmer, put a cover on, and simmer for 3 minutes. Uncover and cook until it reaches soft ball stage (235-240 degrees on an accurate candy thermometer.) Stir constantly while cooking.
3
Cool the syrup and store in a glass jar (clean LABELED mason jar) with a lid at ROOM TEMPERATURE. This should keep for a couple months.
4
This recipe should make about 2 cups of syrup.
5
For Dark Syrup add 1/4 cup molasses to the recipe BEFORE bringing to a boil.

About this Recipe

Course/Dish: Other Desserts
Other Tag: Quick & Easy