Make Your Own Corn Syrup or. . . Honey Substitute

Manufactures are coming up with more and more ways to use corn in some form in many, many products. 




It appears that everything food label you look at lists corn syrup
as an ingredient. . .usually high fructose corn syrup.

While it is not really good for you, there are some recipes that just have to have it.  And, if you don't,
here is a do-it-yourself substitute. I don't know how people come up with these things but it may save you a trip to the store.

Corn Syrup
2 cups granulated sugar
3/4 cup water
1/4 tsp cream of tarter
dash of salt

In a heavy 2-1/2 quart saucepan, combine all ingredients over medium heat. Stir until mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, to reduce crystal build-up on the sides of the pan. Uncover and cook, stirring often to "soft ball stage" or when you drop a little from a spoon into a glass of cold water and it drops to the bottom of the water in a soft ball.

Cool the syrup completely and store in covered container at room temperature. It should keep for two months.

If a recipe calls for light corn syrup you can substitute 1 cup of sugar and an additional                           1 cup of whatever other liquid your recipe calls for.

If a recipe calls for dark corn syrup you can use 3/4 cup light corn syrup and 1/4 cup molasses.

or

If your recipe calls for 1 cup of honey you can replace it with 1-1/4 cups of sugar and an additional 1/4 cup of whatever other liquid the recipe calls for.

'til we eat again,
          Simply, Gail