Corn Syrup Substitute Recipe

From Dorothy McNett's Recipe Book.

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Corn Syrup Substitute

From Dorothy McNett's recipes at 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.

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