Recipe For Corn Syrup

CLASSIC CARAMEL CORN

Steps:

• Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
• Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
• Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
• Pour syrup over warm popcorn, stirring to coat evenly.
• Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
• Cool; break apart. Store in tightly covered container.

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.

HOW TO MAKE GOLDEN SYRUP

Steps:

• Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
• Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.

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.

EASY HOMEMADE CARAMEL CORN

Steps:

• Make popcorn.
• Salt popcorn and set aside.
• Melt 1 cup of butter in a medium saucepan over medium heat.
• Add 1 cup of brown sugar and stir until thoroughly mixed.
• Stirring continuously, bring the butter and sugar mixture up to a boil on medium heat.
• When it reaches a boil allow it to cook for 5 minutes without stirring on medium heat.
• Add the 2 tsp. of vanilla at the 4 minute mark and stir to mix.
• Continue to boil for one addition minute and then add the 1/2 teaspoon of baking soda.
• Drizzle the caramel mixture over the popcorn. Use a spoon to gently fold the popcorn with the mixture until the kernels are all covered.
• Pour the popcorn out onto a cookie sheet covered with aluminum foil or a silpat liner.
• Let the popcorn cool.
• Serve.

SUGAR COOKIE ICING

Steps:

• In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
• Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

DELICIOUS MARSHMALLOW WITHOUT CORN SYRUP

Steps:

• Prepare the Square Pan - Generously dust the square pan with powdered sugar.
• Make the Gelatin - In a small mixing bowl, combine the gelatin with eight tablespoons of cold water.
• Heat Granulated Sugar and Vanilla - In a large saucepan over medium heat, add the granulated sugar and 1/2 cup of cold water. Cook the mixture, stirring regularly until the sugar is dissolved.
• Add the Gelatin - Add the gelatin to the sugar water. Bring the mixture to a boil and then remove the mixture from the heat. Carefully for the mixture into a large mixing bowl and allow it to partially cool.
• Add the Salt and Vanilla Extract - To your mixture, add the salt and vanilla extract, mixing together until combined. You may substitute the vanilla extract for another flavor if desired.
• Beat Marshmallow Mixture With an Electric Mixer - Using an electric mixer, beat the marshmallow mixture. Beat the mixture for about 10-15 minutes, or until it has reached a soft texture and has doubled in volume.
• Pour Into Pan and Let Set - Carefully pour your marshmallow into the prepared pan. It should be about 1/2 inch thick. Let the marshmallow sit so it can fully cool.
• Cut and Serve - Once the marshmallow does not stick to your fingers, it is ready to serve. Cut it with a sharp knife into about 1 1/2 inch squares. Roll the marshmallow squares around in powdered sugar and serve.