Light "Corn" Syrup Recipe
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- 2 c. white sugar
- 3/4 c. water
- 1/4 tsp. cream of tartar (acts as a stabilizer)
- Dash of salt
How to make Light "Corn" Syrup
I can't stand corn syrup, so I came up with this alternative. So far it appears to work as a corn syrup replacement in all the recipes I've tried. Let me know if you bump into something where it is not as effective.
Combine all ingredients in a heavy, large pan. Stir and bring to a boil.
Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.
Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.