HOMEMADE CORN SYRUP

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.

Photo: Alta FJ Carstens – Ek het hierdie heuning flessie vol gekry en dit werk perfek.

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.

Recipe: Sonja Jacobsz Scholtz