Homemade Corn Syrup Recipe

Sunday, January 25, 2015
Lots of recipes call for corn syrup. I learned how to make it many years ago from a cake decorator in a bakery and loved these results.

Corn syrup substitutes may come in handy, whether you are making candy, caramel, marshmallows, or baked goods like pecan pie!

I hate to start a recipe and run out of it in the middle of making something, this will take care of that issue by making corn syrup in your own home as a substitution and it works perfectly!

Corn syrup is just inverted sugar which simply means it won't re-crystallize during the cooking or baking process when used in many candy recipes such as marshmallows and other favorite candy recipes.

I think you will be very pleased if you use corn syrup in your recipes and this will keep in mason jars for around 3 months on the shelf.










Homemade Corn Syrup Recipe


5 1/2 cups sugar
2 cups water
1 teaspoon cream of tartar
dash of salt
candy thermometer
mason jars


Place all ingredients in a heavy-duty nonstick saucepan.

Clip the candy thermometer to the side. Stir the sugar until just moistened with a clean metal spoon.

Do not stir again, the sugar will crystallize. Let this come to a boil.

Brush down the sides (when it comes to a boil )with a pastry brush dipped in water to remove any crystals that form on the sides, this will ruin the corn syrup when poured into the jars later if any sugar crystals remain.

Do not stir this or it will become a cloudy mess.

Continue to boil until the candy thermometer reaches 235 to 240 then remove the pan from the heat and let sit for 2 hours to cool and do not touch the mixture.

You must cool this completely.

Ladle into 1 cup mason jars.

You can store it in your cupboard for up to 3 months.

If the syrup is too thick, microwave the jar without the cover on for around 25 seconds. Makes 1 quart of syrup.






3 comments

  1. Who knew you could make this at home! Thanks, Claudia!

    ReplyDelete
  2. This is a great idea. xo Catherine

    ReplyDelete
  3. Not only is this economical, but no HFCS! Thank you for sharing the recipe, Claudia.

    ReplyDelete

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