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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%
how is this calculated?

Homemade Corn Syrup Substitute ( Simple Syrup )

Recipe #74080 | 20 min | 5 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Roosie
Oct 28, 2003

Posted by request. Times are estimates.

2 cups (change servings and units)

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: dogsandwoods

On Oct 15, 2009

This exact recipe just arrived in an email from cousin Donna, so it must be good. Will try asap as I don't like eating anything with corn. Thank you for posting!

0 people found this review helpful

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From: TK DogMa

On Aug 28, 2009

Best recipe available **anywhere** and preserves the important non-crystallizing properties of real corn syrup.

0 people found this review helpful

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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!

8 people found this review helpful

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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.

7 people found this review helpful

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