Best Diy Essentials Corn Syrup Alternative Recipes

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.

DIY ESSENTIALS: CORN SYRUP ALTERNATIVE

Steps:

• PREP/PREPARE
• Ideally for this recipe to be a success, you will want to have a candy thermometer, and good clean saucepan... Make sure that the saucepan is perfectly clean.
• If you want this recipe to resemble light corn syrup, then use all white granulated sugar. If you want it to be a semi-light corn syrup, the use half white granulated, and half brown coconut sugar. If you want it more like a dark corn syrup, then use all coconut sugar.
• If you make candy, then you probably know what the cream of tartar, and lemon juice are used for... They help to prevent the sugars from crystalizing. Some candy makers use one or the other, some use both, and some do not use either. In my opinion, if you have never attempted something like this, I would suggest using both.
• Why the Salt? Salt is just as important in baking as it is in savory cooking. In baked goods, salt brings out and brightens the flavors of the ingredients.
• Gather your ingredients (mise en place).
• Add the sugar to a saucepan over medium-low heat.
• Whisk the vanilla, cream of tartar and/or the lemon juice into the water. Then starting in the center of the pan, slowly add the water. Be careful not to splash any water on the sides of the pan.
• Here is the fun part... You do not have to do anything; not even stir it. Just keep the temp low and watch as the candy thermometer climbs up to the magic number of 230f (110c).
• When that happens turn off the heat, stir in the vanilla, and allow the mixture to come down to room temp.
• 230f (110c) is called the soft ball stage of candy making. If you do not have a candy thermometer, you can take a bit from the pan, and drop it into a glass of cold water. It should form a soft ball at the bottom of the glass. That is how my dad did it, when he made his famous fudge... many years ago.
• Pour it into a good jar with a tight-fitting lid. It should be nice and thick.
• PLATE/PRESENT
• Use in any recipe that calls for corn syrup. Enjoy.
• Keep the faith, and keep cooking.

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.