Corn Syrup + Light Corn Syrup
Source of Recipe
Nancy
for Corn Syrup:
For 1 cup:
use 1 1/4 cups granulated sugar,
...or firmly packed brown sugar
plus
1/4 cup liquid (use liquid called for in recipe).
for Light Corn Syrup:
use 2 cups white sugar
3/4 cup water
1/4 teaspoon cream of tartar
dash of salt
Combine all ingredients in a heavy, large pan.
Stir and bring to a boil.
Reduce heat to a simmer.
Cover for 3 minutes to get sugar crystals off the
sides of the pan.
Uncover and cook until it reaches soft ball stage,
stirring often.
Cool syrup and store in a covered container at
room temperature.
It will keep for about 2 months.
Makes almost 2 cups.
. . . . .
O R
Check out non diastatic malt syrup.
It is a good substitute and a safe alternative for
diabetics because it is metabolized slower than
regular syrup.
It is available at health food stores, and if they
do not have it, are usually are willing to special
order it.
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