Homemade Corn Syrup – a delicious recipe with Sugar, Salt, Water, Cream Of Tartar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
You will also need a heavy duty saucepan (4 to 5 quart size), a candy thermometer, a metal spoon, a pastry brush and clean mason jar(s) to store the quart of syrup.
2
Place all ingredients in a heavy duty non-stick saucepan over medium heat. Clip the candy thermometer to the side. Stir sugar until just moistened with a clean metal spoon. Do not stir again once the sugar is moistened. Let this come to a boil.
3
Brush down the sides of the pan when it comes boil (use a pastry brush dipped in water to remove any crystals that form on the sides). It will ruin the corn syrup when poured into the jars, if any sugar crystals remain. Do not stir this or it will become a cloudy mess.
4
Continue to boil until the candy thermometer reaches 235 to 240 F then remove the pan from the heat and let it sit for 2 hours to cool. Do not touch the mixture during the cooling period. You must cool this completely.
5
Ladle into mason jars. You can store in you cupboard up to 3 months. If the syrup is too thick, microwave the jar without the cover on for around 25 seconds.
488
kcal
Calories
125
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5-1/2 cups Sugar, 1 pinch Salt, 2 cups Water, 1 teaspoon Cream Of Tartar.
Yes, Homemade Corn Syrup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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