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Homemade Light Corn Syrup
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- #104484
This DIY corn syrup substitute is made without corn starch. It's basically a sugar syrup that you can use in recipes in place of light corn syrup.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
1 dash salt
directions
Combine the sugar, water, cream of tartar, and salt in a heavy saucepan over medium-high heat. Bring the mixture to a boil then reduce the heat to a simmer. Cover the pan for 3 minutes.
Remove the cover and cook the syrup mixture until it reaches soft ball stage, 235-240 degrees F, stirring frequently.
Remove the pan from the heat and let the homemade light corn syrup cool to room temperature. Transfer the mixture to an airtight container and store at room temperature for up to 2 months.
recipe tips
Stir the mixture gently to prevent sugar crystals from forming on the sides of the pan.
If sugar crystals do form, brush the sides of the pan with a wet pastry brush.
The syrup will thicken as it cools, so don't overcook it.
Use a heavy saucepan to prevent the syrup from cooking unevenly or burning.
This syrup can be used as a one-to-one substitute for light corn syrup in most recipes.
Be careful when handling the hot syrup, as sugar syrups can cause burns.
To test the syrup without a thermometer, drop a small amount into a bowl of cold water. It should form a soft, pliable ball.
If the syrup is too thick after cooling, gently reheat it to thin it out.
Label the container with the date so you can keep track of its shelf life.
Use this homemade syrup in candy making, baking, or glazes where corn syrup is called for.
common recipe questions
Can I use brown sugar instead of white sugar for this recipe?
Using brown sugar will change the flavor and color, resulting in a syrup similar to golden syrup, not light corn syrup.
What is the "soft ball stage" and how do I know when it's reached?
The soft ball stage is when a sugar syrup dropped into cold water forms a soft ball that flattens when removed. Use a candy thermometer to accurately measure the temperature.
Can I store this syrup in the refrigerator?
It's not necessary to refrigerate this syrup; it can be stored at room temperature.
Is this syrup a healthier alternative to store-bought corn syrup?
While homemade, it is still a sugar syrup and should be used in moderation.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Can this be used for making marshmallows?
We haven't tried it but in theory it should work. Definitely let us know if you try it and how it turns out!
It got solid after I put it in the container for a couple minutes.
Make sure to only cook it to softball stage (235 degrees F on a candy thermometer). This is important otherwise it will harden as you described. If you did check the temp on a candy thermometer then you may need to replace your thermometer (they can degrade over time and should be replaced every so often)