Homemade Corn Syrup Recipes

HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, stirring constantly.
• Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
• Uncover and simmer, stirring often, until it reaches the soft ball stage.
• Cool and store in a covered container at room temperature.
• Your syrup should keep for about 2 months.
• Makes about 2 cups.

PERFECT HOMEMADE CORN SYRUP SUBSTITUTE

Steps:

• In a heavy bottomed saucepan, over medium heat, add the sugar, water, cream of tartar, salt and lemon juice.
• Once the sugar dissolves, turn down the heat and let the syrup simmer steadily until it reduces significantly and becomes a thick syrup that drips off your spatula slowly. This will take roughly 15 to 20 minutes. You can test if it's ready by putting a drop on a cold plate and placing it back in the fridge for 10 minutes. If it is really thick once it's cold then it is ready. To be even more exact, you want it to reaches 230°F (110°C) on a candy thermometer.
• Remove from the heat and put the pot in a bowl of cold water to cool it down quickly. Once the syrup cools down completely use as directed in your recipe.
• You will end up with roughly 1 1/3 cups (14oz/398g) of corn syrup substitute. Store in an airtight container at room temperature for 3 months.

HOMEMADE PANCAKE SYRUP

Steps:

• In a saucepan, combine the sugars, water and corn syrup; bring to a boil over medium heat. Boil for 7 minutes or until slightly thickened. Remove from the heat; stir in maple flavoring and vanilla. Cool for 15 minutes. Serve over pancakes, waffles or French toast.

ABSOLUTE BEST PANCAKE SYRUP

Steps:

• Bring butter, sugar, buttermilk, vanilla extract, corn syrup, and cinnamon to a simmer in a large saucepan over medium-high heat. Once simmering, whisk in baking soda, and cook for 10 seconds before removing from heat. Serve warm.