Are you looking for a good corn syrup substitute? How about golden syrup? Well I have both for you below.
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 and CORN SYRUP FREE!
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
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. Stir in some vanilla if you wish!
Homemade Golden Syrup Recipe
3 TBS water
1/2 cup granulated white sugar
Bring the above two items to a slow simmer in a saucepan over medium heat.
1-1/4 cups boiling water (use your tea pot to heat water)
2-1/2 cups granulated white sugar
slice of lemon
Once the 3 TBS and 1/2 cup sugar turns to a caramel/golden color, slowly add the boiling water; followed by the 2-1/2 cups white sugar. Again bring it to a slow simmer and add the slice of lemon. Simmer on low heat for approximately 40 -50 minutes or until syrup mixture is reduced in half.
Remove the lemon slice and pour into a clean glass jar after the syrup cools. It will thicken as it cools and sits for a day or two. Makes approximately 2 cups and will keep for two months. Vegan.
The following recipe is fantastic and you may try your dark corn syrup substitute. Enjoy.
APPLE UPSIDE DOWN CAKE
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
1-1/3 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup sugar
1/4 cup packed brown sugar
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.
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. Set aside.
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.
Apple Upside Down Cake Recipe Adapted from Karo Syrup
Page born May 2009