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Friday

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.

3 comments:

sophiesfoodiefiles 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.