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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 289g Recipe makes 2 cups) |
||
| Calories 774 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.0g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 79mg | 3% | |
| Potassium 65mg | 1% | |
| Total Carbohydrate 200.2g | 66% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 199.8g | ||
| Protein 0.0g | 0% | |
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Homemade Corn Syrup Substitute ( Simple Syrup )
2 cups
Ingredients
- 2 cups white sugar
- 3/4 cup water
- 1/4 teaspoon cream of tartar
- 1 pinch salt
Directions
1
Combine all ingredients in a large saucepan.2
Bring to a boil, stirring constantly.3
Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.4
Uncover and simmer, stirring often, until it reaches the soft ball stage.5
Cool and store in a covered container at room temperature.6
Your syrup should keep for about 2 months.7
Makes about 2 cups.
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Featured Reviews for This Recipe
From: peanutbutterstew
On Feb 5, 2009
I bake our bread because it's miles cheaper than storebought (but believe me, it would never happen if I didn't have a standing mixer to do the kneading!) The most expensive ingredient is the honey. I decided to try this because we were out of honey — not only is this syrup a fraction of the cost, it's actually better. I didn't tell my husband anything, and he asked me what I did differently — it gave the bread a wonderful rich caramel-y flavor. I cooked this batch down a little bit too much — next batch I'll cook for less time and make pancake syrup. Thank you for this recipe!
From: shellbee
On Jan 20, 2009
This is a definite money saver and is useful for alot of cooking. Thank you.
From: Judielise
On Apr 10, 2007
After not buying regular corn syrup from the stores because they use high fructose corn syrup in it, I was very happy to find this recipe. I mixed this up as stated, though I too didn't know what "soft balls" were, either. I just simmered it and stirred constantly, until it thickened and turned completely clear. I let it cool and used 1 cup of it in Recipe # 47780, Homemade Pancake Syrup. It was perfect and delicious! I poured the rest in a glass jar with a tight fitting lid and keep in the back of my pantry, dark and cool. Perfect! I will now make one more thing from scratch, saving money and my health. Thanks, again. Just to let you know, I got about a cup and a half out of the recipe after simmering. Well worth it!
From: 89240
On Mar 14, 2004
Great recipe. I needed corn syrup for a marshmellow recipe, and realized we didn't have any! This worked great, but I only got about 1 1/2 cups out of it.
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