corn syrup substitute
(1 rating)
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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(1 rating)
yield
2 CUPS
prep time
5 Min
cook time
20 Min
Ingredients For corn syrup substitute
- THIS PIC IS NOT MY OWN
- (I'LL UPDATE WHEN I MAKE THE NEXT BATCH.)
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2 cwhite sugar, sucanat or organic sugar
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3/4 cwater
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1/4 tspcream of tartar
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1 dashsalt
How To Make corn syrup substitute
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1Combine all the ingredients in a large heavy weight saucepan.
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2Stir 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.
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3Cool 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.
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4This recipe should make about 2 cups of syrup.
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5For Dark Syrup add 1/4 cup molasses to the recipe BEFORE bringing to a boil.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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