HOMEMADE CORN SYRUP

Photo:  Alta FJ Carstens – Ek het hierdie heuning flessie vol gekry en dit werk perfek
2 nd Recipe: Sonja Jacobsz Scholtz
How to Make Corn Syrup at Home – Homemade Substitute Recipe
Serves: About 2 cups

• ¾ cup drinking water
• 2 cups granulated sugar
• ¼ teaspoon cream of tartar
• pinch salt
• Add all ingredients in a large saucepan and stir to combine.
• Over medium-high heat, stirring constantly with a wooden spatula, bring it to a boil. Then let boil until it reaches 240°F, 112°C. This is soft ball stage.
• Let cool on a cooling rack.
• Good to know:
• Soft-ball stage: 235-240ºF
• Firm-ball stage: 245-250ºF
• Hard-ball stage: 250-265 ºF
• Notes
• It can be stored in air-tight container for 2 months.
• In my book of substitutes: corn syrup, light, 1 cup
  = 1 cup golden syrup
  = 1 ¼ cups sugar plus 1/3 cup water or other liquid from recipe, boiled down to 1 cup
  corn syrup, dark, 1 cup
  = ¾ cup light corn syrup plus ¼ cup molasses
  = ¾ cup golden syrup plus ¼ cup molasses
  = 1 ¼ cup brown sugar plus 1/3 cup liquid boiled down to 1 cup.
• You can use any liquid from the recipe you are making-if there is no liquid in the recipe, add 1/3 cup water and boil down to 1 cup.
• CORN SYRUP
• 2 cups (16 oz/450 g) sugar
• ¾ cup (6 floz/170 ml) water
• ¼ teaspoon cream of tartar (there is no substitute for this)
• 2 teaspoons lemon juice*
• a pinch of salt
• 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 (14 oz/398 g) of corn syrup substitute.
• Store in an airtight container at room temperature for 3 months.