Corn Syrup Substitute
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.
- 2 c
- white sugar, sucanat or organic sugar
- 3/4 c
- 1/4 tsp
- cream of tartar
- 1 dash(es)
THIS PIC IS NOT MY OWN
(I'LL UPDATE WHEN I MAKE THE NEXT BATCH.)
How to Make Corn Syrup Substitute
- 1Combine all the ingredients in a large heavy weight saucepan.
- 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.
- 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.
- 4This recipe should make about 2 cups of syrup.
- 5For Dark Syrup add 1/4 cup molasses to the recipe BEFORE bringing to a boil.