As you have probably read in previous posts, one of my sons can’t have corn products such as corn meal, corn starch, and corn syrup. So I have been reading different recipes for a substitute to use in recipes that call for corn syrup. This recipe I have had the most success with, the texture is as thick and doesn’t through the flavor of the final product off.
- 2 cups white sugar
- 3/4 cup water
- 1/4 t. cream of tarter
- 1 pinch salt
- Add all ingredients to a medium sauce pan. Bring to a boil stirring constantly.
- Reduce heat to a simmer and cover for 3 minutes to get sugar crystals off of the sides of the pan.
- Uncover and simmer, stirring often, until it reaches soft ball stage.
- Cool and store in a covered container at room temperature up to 2 months.
- To test for soft ball stage, fill a glass with tap water. Drop a drop of mixture into water. It should stay together until bottom, then do a look like a soft ball on the bottom. (A little squashy, not a hard round ball).