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.
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