How to Make Corn Syrup Substitute
Corn syrup substitute is a quick and easy recipe when you need corn syrup for a recipe and don’t want to run to the store. It’s thick and sweet like store bought, but doesn’t contain high fructose corn syrup like some store bought brands.
Corn syrup is used in so many homemade desserts. It controls the crystallization of sugar when making homemade candies and other confections to keep them silky smooth and not grainy. If you simply need a small amount for a recipe, why run out to the grocery store. This recipe makes plenty to cover your need in a recipe.
I reach for a bottle of corn syrup every time I get ready to make my peanut brittle, pecan pie, Modjeskas candy, pecan pie bars, popcorn balls, cornflake peanut butter chews, vanilla marshmallows, and these are just a few of the recipes I use corn syrup in. In other words, I use quite a bit of corn syrup.
Recently, we had several inches of snow, and I reached for my bottle of corn syrup, simply to realize it was almost empty. Darn! I meant to restock my Karo syrup after the busy holidays.
By the way, Karo is my favorite store bought corn syrup, because it doesn’t contain high fructose corn syrup.
Since I live several miles from the closest grocery store and was snowed in, I couldn’t make a quick trip to the store for corn syrup. Therefore, I decided to make this quick homemade version. Talk about the easiest recipe you could ever make! It’s made with 4 simple ingredients, and of course no high fructose corn syrup. Basically, the only difference in ingredients between this homemade version and Karo corn syrup is Ethanol (ethyl alcohol), a preservative used in store bought corn syrups.
Ingredients for Corn Syrup Substitute
Granulated sugar – The main ingredient in corn syrup. You can also make dark corn syrup by decreasing the granulated sugar by 1/2 cup and adding 1/2 cup of molasses when cooking.
Vanilla (not pictured) – Used for a mild flavor.
Cream of Tartar – Helps to prevent crystallization in sugar.
Salt – Used to enhance flavor.
Water – A must have to cook the sugar.
How To Make Corn Syrup Substitute –
Add all ingredients, except vanilla, to a saucepan, and stir gently to combine. Bring to a boil over medium high heat. Place a lid on the pan and reduce heat to medium. Cook covered for about 3 minutes, long enough for steam to wash the sugar crystals from the sides of the pan.
Uncover the pan and cook until mixture reaches a soft ball stage, 234 degrees on a candy thermometer or when tested in cold water. DO NO STIR. Remove from the heat and add the vanilla.
Frequently Asked Questions
Is corn syrup and simple syrup the same thing?
No. Simple syrup is simply equal parts of sugar and water heated just enough to dissolve the sugar. Corn syrup is cook to a soft ball stage, making it thicker, and it contains vanilla and cream of tartar.
Can I make dark corn syrup with this recipe?
Yes. Simply decrease the granulated sugar to 1 1/2 cups, and add 1/2 cup of molasses when cooking the ingredients.
What’s the difference between homemade and store bought corn syrup?
Some store-bought corn syrups contain high-fructose corn syrup. There’s been quite a bit of controversy about high-fructose corn syrup. Karo is one brand that doesn’t use high fructose corn syrup in their light and dark corn syrups. Homemade corn syrup doesn’t contain high-fructose corn syrup. Homemade also does not contain Ethanol (ethyl alcohol), a preservative used in store bought corn syrups.
Is high fructose corn syrup the same as corn syrup?
No. High fructose corn syrup is actually made from corn syrup that has been highly processed. Corn syrup is basically just liquid glucose. Whereas, in high fructose corn syrup, the glucose gets converted into fructose after it’s exposed to certain enzymes, resulting in a sweeter syrup.
Why do some people prefer corn syrup over high fructose corn syrup?
Corn syrup is made of glucose which is easier for the body to digest. Fructose is hard on the body. It can only be digested through the liver and not recommended to be consumed in large amounts. Click here for a great article about hight fructose corn syrup.
This is why I prefer Karo over other brands of corn syrup. As I stated above, it contains no high fructose corn syrup. Years ago, Karo didn’t add high fructose to their corn syrup. In the 1970’s they started adding it. However, after many consumer requests, they omitted it. They only use it now in their pancake syrup.
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How to Make Corn Syrup Substitute
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 1/4 cups 1x
- Method: Cook
- Cuisine: American
Description
This corn syrup substitute is a cinch to make and works perfect in any recipe that calls for corn syrup. The next time you run our of corn syrup, don’t run to the store. Make this easy recipe!
Ingredients
- 2 cups granulated sugar
- 3/4 cup of water
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1/2 teaspoon pure vanilla extract
Instructions
- Add all ingredients, except vanilla, to a saucepan, and stir gently to combine. Bring to a boil over medium high heat. Place a lid on the pan and reduce heat to medium. Cook covered for about 3 minutes, long enough for steam to wash the sugar crystals from the sides of the pan.
- Uncover the pan and cook until mixture reaches a soft ball stage, 234 degrees on a candy thermometer or when tested in cold water. DO NO STIR.
- Remove from heat, add vanilla and mix to combine. Pour syrup into a heat proof container. Do not scrap the sides of the pan when transferring the syrup to a container.
- Allow the mixture to cool completely. Store in an airtight jar in the refrigerator for up to 2 weeks.