Typos Happen -- please contact us with any errors you find -- thank you!


Homemade Corn Syrup

2 cups sugar

3/4 cup water

pinch of cream of tartar and salt (if you don't have cream of tartar you can skip these ingredients if you are using it the same day)

*use a larger pot than you might think you need, this helps t avoid scalding your skin with pops of hot sugar

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 (235° F–240° F, sugar concentration: 85%, At this temperature, sugar syrup dropped into cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand.)

Cool and store in a covered container at room temperature.

Your syrup should keep for about 2 months.

Makes about 2 cups.


Anonymous said...

Thank u for that recipe because we can't buy corn syrup over here,...!

Nicole -- Benevolent Baker said...

glad to be of help!

Tessa Domestic Diva said...
This comment has been removed by the author.