Homemade Corn Syrup Substitute Simple Syrup Recipes
CORN SYRUP SUBSTITUTE
Just in time for the Holiday season of goodie baking! 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...
Provided by Carla Grytdal
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Combine all the ingredients in a large heavy weight saucepan.
- 2. Stir 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.
- 3. Cool 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.
- 4. This recipe should make about 2 cups of syrup.
- 5. For Dark Syrup add 1/4 cup molasses to the recipe BEFORE bringing to a boil.
HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )
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
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.
CORN SYRUP ( SIMPLE SYRUP )
All out of corn syrup and can't get to the store? Here you go! Yield and cook time are approximate.
Provided by Kzim4
Categories Low Protein
Time 30m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Combine sugar and water in saucepan.
- Cook over medium heat, stirring occasionally, approximately 1/2 hour or until thickened.
Nutrition Facts : Calories 774, Sodium 9.5, Carbohydrate 200, Sugar 199.8
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- 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.
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- Golden Syrup. Also known as "light treacle" in the United Kingdom, golden syrup can be used in place of corn syrup in any recipe—including candy. This buttery British staple is a refined version of sugar cane and has the same properties as corn syrup, meaning it won't seize at the high temperatures required for some candy recipes.
- Brown Rice Syrup. Sweet and nutty in flavor, this dark molasses-like syrup extracted from brown rice can be swapped in for corn syrup in many recipes (though the flavor of brown rice syrup is stronger).
- Sugar and Water. A modified simple syrup of four parts sugar to one-part warm water is an easy corn syrup swap in many recipes, including confections cooked to the soft-ball stage—think buttercreams, pralines and fudge.
- Maple Syrup. The classic pancake topper should not be used as a swap in candy-making recipes, but you can use maple syrup as a corn syrup sub in baked goods.
- Cane Syrup. A staple in southern households, cane syrup is a rich amber-hued viscous liquid extracted from raw sugar cane stalks. It won't prevent crystallization in candy recipes, but this molasses-like sweetener is a great baking sub.
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