See Also: Candies · Cooking Club
Corn Syrup Substitute
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have a concern about using corn syrup, you can make this ahead of time and use it in same proportions as corn syrup in your recipes. I personally do not have any issues with using corn syrup. I use light corn syrup that has 0 grams of high fructose stated on the label.
2 cups raw sugar
3/4 cup water
1/4 teaspoon cream of tartar
pinch of salt
Use a heavy bottomed 2 quart saucepan. Stir ingredients together and bring to a boil, reduce to simmer. Cook and stir gently, do not let the mixture splash up the sides of the pan. Using a candy/deep fat thermometer, bring the syrup to 240 degrees. Remove from heat and allow to cool without stirring. You can store this covered, at room temperature, about 2 months if necessary.
Recipe created 2014-10-29.
