Perfect Homemade Corn Syrup Substitute Recipes

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HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )



Homemade Corn Syrup Substitute ( Simple Syrup ) image

Make and share this Homemade Corn Syrup Substitute ( Simple Syrup ) recipe from Food.com.

Provided by Roosie

Categories     Low Protein

Time 20m

Yield 2 cups

Number Of Ingredients 4

2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 pinch salt

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



Perfect Homemade Corn Syrup Substitute image

My Perfect Homemade Corn Syrup Substitute is a candy-like sauce cooks up to be super thick, full-bodied, and sweet just like real corn syrup.

Provided by Gemma Stafford

Categories     Ingredient

Number Of Ingredients 5

2 cups (16oz/450g) sugar
3/4 cup (6floz/170ml) water
1/4 teaspoon cream of tartar ((there is no substitute for this))
2 teaspoons lemon juice*
a pinch of salt

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.

SUBSTITUTE/HOMEMADE LIGHT CORN SYRUP RECIPE - (4/5)



Substitute/homemade light corn syrup Recipe - (4/5) image

Provided by á-39535

Number Of Ingredients 4

2 C. sugar
3/4 C. water
1/4 tsp cream of tarter
Dash of salt

Steps:

  • Combine all 4 ingredients in heavy saucepan over medium heat; Stirring constantly until mix comes to a boil. Reduce heat to low, cook until it reaches 230-240 F on candy thermometer. Cool completely. Bottle. (Can be stored up to 3 months).

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  • Sugar and Water. For each cup of light corn syrup, substitute 1 cup granulated sugar dissolved in ¼ cup warm water. Need dark corn syrup? Substitute 1 cup packed brown sugar for the granulated sugar and dissolve it into ¼ cup water.
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  • Agave Nectar. A one-to-one substitution, agave syrup (aka agave nectar) has a mild flavor that works great in most recipes that call for corn syrup. (But again, not candy.).
  • Brown Rice Syrup. If you’re looking for a corn syrup substitute that’ll work in candy recipes that need to go to the hard-ball stage, opt for brown rice syrup.
  • Golden Syrup. A pantry staple in the U.K., this buttery syrup can be substituted one-to-one for corn syrup and can also be used in candy making.
  • Cane Syrup. This popular Southern ingredient tastes similar to molasses and can replace corn syrup in equal measurements. But again, this substitute won’t work in candy recipes since it won’t prevent crystallization.
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