DIY Essentials: Corn Syrup Alternative
13 photos of Diy Essentials: Corn Syrup Alternative
By
Andy Anderson !
@ThePretentiousChef
6
There are a lot of reasons that I use corn syrup, and there are a lot of reasons why I do not like to use it. One reason is that it is made with corn that is probably made with genetically modified corn, and another is that I have clients that have allergies to corn products.
This product, when used in cooking, is indistinguishable in flavor and consistency from standard corn syrup, without GMO (genetically modified organism) corn, and additional chemicals that normally occur in store-bought products. In addition, it is cheaper to make.
So, you ready… Let’s get into the kitchen.
This product, when used in cooking, is indistinguishable in flavor and consistency from standard corn syrup, without GMO (genetically modified organism) corn, and additional chemicals that normally occur in store-bought products. In addition, it is cheaper to make.
So, you ready… Let’s get into the kitchen.
Rating:
☆☆☆☆☆ 0 votes0
Comments:
Serves:
Several
Prep:
5 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
PLAN/PURCHASE
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2 csugar, more on this later
-
1 1/4 cfiltered water
-
1/2 tsplemon juice
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1/4 tspcream of tartar
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1 pinchsalt, kosher variety, fine grain
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1/2 - 1 tspvanilla
How to Make DIY Essentials: Corn Syrup Alternative
- PREP/PREPARE
- Ideally for this recipe to be a success, you will want to have a candy thermometer, and good clean saucepan… Make sure that the saucepan is perfectly clean.
- If you want this recipe to resemble light corn syrup, then use all white granulated sugar. If you want it to be a semi-light corn syrup, the use half white granulated, and half brown coconut sugar. If you want it more like a dark corn syrup, then use all coconut sugar.
- If you make candy, then you probably know what the cream of tartar, and lemon juice are used for… They help to prevent the sugars from crystalizing. Some candy makers use one or the other, some use both, and some do not use either. In my opinion, if you have never attempted something like this, I would suggest using both.
- Why the Salt?
Salt is just as important in baking as it is in savory cooking. In baked goods, salt brings out and brightens the flavors of the ingredients. - Gather your ingredients (mise en place).
- Add the sugar to a saucepan over medium-low heat.
- Whisk the vanilla, cream of tartar and/or the lemon juice into the water. Then starting in the center of the pan, slowly add the water. Be careful not to splash any water on the sides of the pan.
- Here is the fun part… You do not have to do anything; not even stir it. Just keep the temp low and watch as the candy thermometer climbs up to the magic number of 230f (110c).
- When that happens turn off the heat, stir in the vanilla, and allow the mixture to come down to room temp.
- 230f (110c) is called the soft ball stage of candy making. If you do not have a candy thermometer, you can take a bit from the pan, and drop it into a glass of cold water. It should form a soft ball at the bottom of the glass.
That is how my dad did it, when he made his famous fudge... many years ago. - Pour it into a good jar with a tight-fitting lid. It should be nice and thick.
- PLATE/PRESENT
- Use in any recipe that calls for corn syrup. Enjoy.
- Keep the faith, and keep cooking.
