Many recipes require the use of Corn Syrup- but many families, ours included, are not very thrilled with the idea of adding even more GMO’s to our diets. Corn syrup is definitely a 100% GMO Product. So, here’s a recipe on how to make your own Cane Syrup- all the properties and consistency of corn syrup, without the GMO’s.
Why do recipes even call for corn syrup? Well, corn syrup is an invert sugar. What that means is that is essentially prevents melted sugar in baked goods and candies from re-crystallizing. The recipe below will allow you to make your own invert sugar and we think you’ll be delighted with the results in your favorite recipes, like homemade marshmallows!
There are few tips to keep in mind BEFORE you begin. First, sugar is finicky to work with, do NOT be tempted to stir it once directed NOT to in the recipe or you’ll end up with a cloudy mess.
Use a clean METAL spoon, and do NOT touch the syrup until it has cooled completely.
If there is a chance that your candy thermometer is not accurate, here’s a simple test you can do before you start cooking with it.
You’ll Need:
5 1/3 C. Granulated Cane Sugar
2 C. water
1 tsp cream of tartar
Dash of salt
Candy Thermometer
Combine all 4 ingredients in heavy saucepan (with a candy thermometer clipped to the side!) over medium heat; Stirring just enough to moisten the sugar.
Do not stir it again, stirring causes the sugar to crystallize.
Allow the mixture to come to a boil, once it has you’ll need do dip a clean pastry brush in water and brush down the sides to remove any sugar crystals that may have formed (and will consequently ruin the jar if they remain!).
Continue boiling the syrup, cook until it reaches 235-240 F on candy thermometer, then immediately remove the pan from the heat. Let the syrup set until it is completely cooled, about 2 hours.
Do not disturb the pot during this time.
This syrup can be stored for 3 months in the pantry without issue. Simply transfer it to a clean mason jar (we use half-pint jars- which are 1 cup) for easy measuring for our favorite recipes.
If the syrup is too thick, remove the cover from the jar and warm it in the microwave for 30-45 seconds.
Makes about 1 Quart
When should you use your own homemade and when should you just buy the real thing? Check out this page that explains it all.
Light Corn Syrup
Equipment
Instructions
- Combine the sugar, water, cream of tartar, and salt in a heavy saucepan and clip a candy thermometer to the side.
- Cook over medium heat, stirring only enough to moisten the sugar.
- Stop stirring and bring the mixture to a boil.
- Brush down the sides of the pan with a clean pastry brush dipped in water to remove sugar crystals.
- Continue boiling until the syrup reaches 235 to 240 degrees F.
- Remove from the heat immediately and let the syrup cool completely, undisturbed, about 2 hours.
- Transfer to clean jars and seal tightly.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Store tightly covered in a cool, dry pantry for up to 3 months for best quality.
If the syrup thickens during storage, warm it without the lid in the microwave for 30 to 45 seconds.
Prep and cook times are estimated from the written method. Cooling time is not included in total time.
Tried this recipe?
Let us know how it was!📌 Love this Light Corn Syrup? Pin it!
i’m going to make this recipe.corn syrup is very costly.
this is “healthier” than corn syrup also! corn syrup affects your blood sugar levels differently. and is gmo!
this s awesome. definitely at the top of my list.
saving money! saving money!! thank you!!
Will do this. Has anyone made it? Curious about the yield.
does this work with making homemade candy?
Love the idea of making our own with ingredients we know! Is there away to make dark corn syrup?:jar:
Maybe add molasses for the dark, just a thought.
This is great. I will have to try this.