Are you in the middle of a recipe that calls for corn syrup, only to realize you don’t have any on hand?
Don’t worry, you can easily make your own homemade corn syrup without cream of tartar. Whether you’re baking or making candy, this simple recipe will save the day.
In this article, we’ll explore different substitutes for corn syrup and provide step-by-step instructions on how to make your own at home.
So, let’s get started!
How To Make Homemade Corn Syrup Without Cream Of Tartar?
To make homemade corn syrup without cream of tartar, you’ll need just a few simple ingredients: sugar, water, and a candy thermometer.
First, combine 1 cup of granulated sugar with 1/4 cup of water in a heavy saucepan over medium-high heat. Stir the mixture until the sugar dissolves completely.
Next, insert the candy thermometer into the mixture and bring it to a boil. Reduce the heat to a simmer and let it cook for about 5-7 minutes, or until the temperature reaches 230-240 degrees Fahrenheit.
Once it reaches the desired temperature, remove the pan from the heat and let it cool to room temperature. Your homemade corn syrup is now ready to use in your recipe!
Why Make Homemade Corn Syrup?
There are several reasons why you might want to make homemade corn syrup instead of using store-bought versions.
Firstly, homemade corn syrup is free from any additives or preservatives that may be present in commercial corn syrup. This means that you have complete control over the ingredients and can ensure that your homemade syrup is made with only natural ingredients.
Secondly, making your own corn syrup can be a more cost-effective option, especially if you frequently use it in your baking or cooking.
Lastly, homemade corn syrup can be customized to your liking. You can adjust the sweetness or thickness of the syrup to suit your recipe or personal taste preferences.
While homemade corn syrup may not be as shelf-stable as store-bought versions, it can still last for several months when stored properly in the refrigerator. Overall, making your own corn syrup is a simple and rewarding process that can elevate your baking and cooking to the next level.
Substitutes For Corn Syrup
If you don’t have corn syrup on hand or prefer not to use it, there are several substitutes you can use in your recipe.
1. White sugar: White sugar is one of the easiest and quickest substitutes for corn syrup. The neutral sweet taste of sugar mimics that of corn syrup, and the taste will be almost identical. However, the consistency of white sugar is different than corn syrup. To make up for this, dissolve 1 cup of white sugar in a 1/3 cup of water to replace 1 cup of corn syrup. Make sure it is fully dissolved before adding it to your recipe. This sugar and water mixture is a great replacement for corn syrup in baking, but not ideal for candy making because the sugar will crystallize when heated.
2. Honey: Use honey as a one-to-one replacement for light corn syrup. It has the same thickness, and won’t change the color of your recipe much – especially if you use a light-colored honey. It’ll also keep your baked goods moist. But you may want to use a different substitute if you’re making candy since it’ll crystallize if you take it to the hardball stage.
3. Maple syrup or pancake syrup: Replace the light corn syrup in your recipe with the same amount of maple syrup. Better yet, use pancake syrup. It’s made from light corn syrup and maple flavoring, so it’ll get all the intended corn syrup into your recipe. This substitute will add a maple flavor and light amber color to your recipe, so consider whether this will work well with what you’re making. Making caramel or another type of hard candy? Then, use the fake stuff. It won’t crystallize.
4. Granulated sugar + hot water: Create a concentrated simple syrup by dissolving sugar in hot water. This substitute won’t add any extra flavor or color to your recipe and works beautifully in pecan pie. It just isn’t suited to hard candy since the sugar will crystallize at high temps.
5. Golden syrup or glucose syrup: If light corn syrup isn’t available in your country, use golden syrup (light treacle) instead. It’s a tad thicker and will add a light, buttery taste to whatever you’re making but should perform well in any recipe that calls for light corn syrup – even hard candies. Glucose syrup (confectioner’s glucose) will also work.
6. Agave syrup: Use a light-colored agave syrup in place of the light corn syrup in your recipe. It has a fairly neutral flavor and won’t add much color to your recipe. Just don’t use it in candy – it’ll crystallize.
When substituting for corn syrup, consider which function the corn syrup plays in your recipe, then choose the substitute that comes closest to filling it. Remember to measure accurately when measuring a sticky syrup by spraying the measuring cup with cooking spray or running it under hot water before filling it, so it all ends up in your recipe.
Tips For Making Homemade Corn Syrup
Here are some tips to keep in mind when making homemade corn syrup:
1. Use a heavy-bottomed saucepan: A thick-bottomed saucepan will help distribute heat evenly and prevent the syrup from burning.
2. Be patient: Making homemade corn syrup takes time and patience. It can take anywhere from 15 to 60 minutes for the syrup to reduce and thicken, depending on the recipe.
3. Use a candy thermometer: A candy thermometer is essential for making homemade corn syrup. It will help you monitor the temperature of the syrup and ensure that it reaches the correct temperature.
4. Test for consistency: To test if your homemade corn syrup is ready, put a drop on a cold plate and place it in the fridge for 10 minutes. If it’s really thick once it’s cold, then it’s ready. You can also use a candy thermometer to ensure that it reaches 230°F (110°C).
5. Store properly: Once you’ve made your homemade corn syrup, store it in an airtight container at room temperature for up to 3 months.
By following these tips, you’ll be able to make homemade corn syrup without cream of tartar that is perfect for your recipe.
Using Homemade Corn Syrup In Recipes
Homemade corn syrup can be used in a 1:1 ratio for any recipe that calls for corn syrup. While it may not be as sweet as store-bought corn syrup, it works just as well in most recipes. In fact, some people prefer using homemade corn syrup because it does not contain any corn-based products.
One of the main uses of corn syrup in baking is to create a chewy texture in cookies. If you’re looking to make chewy cookies, substitute homemade corn syrup for store-bought corn syrup in your recipe. It will help prevent the sugar from recrystallizing when the cookie cools, resulting in a less brittle texture.
Corn syrup is also commonly used in fudge recipes to prevent them from becoming grainy. When making homemade fudge, use your homemade corn syrup instead of store-bought corn syrup to ensure a smooth and creamy texture.
Finally, if you’re looking to make a shiny glaze for your baked goods, try adding homemade corn syrup to your frosting recipe. The smaller sugar crystals will give your frosting a shinier appearance when it dries.
