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
Units
Scale
- 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.