Homemade Corn Syrup Substitute from Scratch


I have more than just a homemade corn syrup substitute from scratch, check out more links at the bottom of the page.

I have the easy recipes for both homemade light corn syrup and dark corn syrup for you below.  It is much better than store-bought.



Easy Corn Syrup Substitute


Corn Syrup Substitute Recipe

LIGHT CORN SYRUP SUBSTITUTE RECIPE

2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
pinch of salt

Whisk the ingredients together in a saucepan over medium-high. Bring to a boil, cover and simmer for 3 minutes. Uncover and cook mixture to the “soft ball stage” (which is when you drop some of the mixture in a cold glass of water, it sinks to the bottom in a ball).

Cool completely and store in an airtight container in the pantry. It will keep for a couple of months. Makes 2 cups.




DARK CORN SYRUP SUBSTITUTE RECIPE

This simple substitute will get you through...

Light Corn Syrup
Molasses

For 1 cup:
Mix together 3/4 cup light corn syrup (recipe above) and one part molasses. Add the molasses right away in the pan at the beginning of the light corn syrup recipe with the other ingredients.





BEST PECAN PIE RECIPE

1-3/4 cups white sugar
1/4 cup homemade dark corn syrup, recipe above
1/4 cup homemade unsalted butter
1 TBS cold water
2 tsp cornstarch
3 eggs
1/4 tsp salt
1 tsp pure vanilla extract
1-1/4 cups pecans
9 inch homemade pie crust

PREHEAT oven to 350 degrees.

In a medium saucepan, combine the sugar, corn syrup, butter, water, and cornstarch bring to a full boil, and remove from heat. In a large bowl, beat eggs until frothy. Gradually beat in cooked syrup mixture. Stir in salt, vanilla, and pecans. Pour into pie shell.

Bake in preheated oven for 45 to 50 minutes, or until filling is set.




The following recipe is fantastic and you may try your dark corn syrup substitute.  Enjoy.

APPLE ALMOND UPSIDE DOWN CAKE

Topping

3 TBS butter, melted
1/4 cup dark corn syrup, recipe above
1/4 cup packed brown sugar
1 tsp lemon juice
2 large Granny Smith apples - peeled, cored, sliced 1/4" thick
1/2 cup sliced almonds, toasted

Cake

1-1/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
5 TBS butter, melted
1/2 cup dark corn syrup, recipe above
1/2 cup buttermilk
1 tsp vanilla extract
1 tsp almond extract

PREHEAT oven to 350 degrees and grease a 9" x 2" round pan.

For TOPPING:

Whisk melted butter, corn syrup, brown sugar and lemon juice in a large microwave-safe bowl. Add apples; stir to coat. Microwave on HIGH (100%) for 1 to 3 minutes; stirring occasionally until apples just begin to soften. Pour mixture into a greased nonstick 9 x 2-inch round cake pan. Gently press apples into an even layer. Sprinkle almonds over apple mixture. Set aside.

For CAKE:

Combine flour, baking soda and salt in a large bowl; set aside. Whisk sugar, brown sugar and egg in a large bowl until well blended. Gradually whisk in melted butter, then corn syrup, buttermilk and vanilla. Add flour mixture; whisk until just combined. Pour batter carefully over apples in prepared pan, smoothing top with a spatula if necessary.

Bake 35 to 40 minutes until cake is golden brown and toothpick inserted in center comes out clean. Cool pan 20 minutes on wire rack.

Run spatula or knife around edge of pan. Place a wire rack over cake pan. Invert cake onto wire rack; remove cake pan. (Place rack over baking sheet or large plate to catch any drips. Cool 20 minutes; carefully transfer cake to serving platter. Cake is best served same day baked.

TIPS: Be sure to use a cake pan that has 2-inch sides; otherwise batter may overflow. For best results follow instructions for cooling cake. The 20 minute cool time before removing from pan is important for setting the topping.

source: http://karosyrup.com



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