Recipe Friday—Corn Syrup Substitute.
Corn has infiltrated so many of our standard foods nowadays. The problem is that not only is the majority of food now tainted in the GMO processes but many people nowadays have an allergy to corn. (I can’t help but think the two are related.) As such I wanted to share a recipe with you that’s an alternative to corn syrup so that you don’t have to do without some of the sweet luxuries that you enjoy. I use this syrup base almost exclusively in place of corn syrup. In fact, I’m using it tomorrow to make a divine Honey-Star Anise Marshmallow Mousse. Yum!
This does not store at room temperature as long as regular corn syrup, though; because it doesn’t have all of the other stabilizing junks in it. It doesn’t “go bad” per se, but it will crystallize over time and using the crystals for dishes that would normally call for a syrup just won’t turn out right. However, when I do get the crystals, I just keep them all in a separate jar and use it to make my Buttermilk Syrup or Maple Syrup recipe, in which case it’s just fine.
Using Corn Syrup in Recipes
When using it in place of syrup, just use the same measurements for it as you would corn syrup. It’s ideal for using in your own homemade marshmallows (you haven’t lived until you’ve made your own divine homemade marshmallows! Check out Eileen Talanian's book--"Marshmallows-Homemade Gourmet Treats".
I've seen gourmet marshmallows make their way to a lot of the expos and trade shows I've attended lately. It's a GREAT way to make some prepping money with a LOT of profit margin build in!) I like the coloring of this substitute better than regular corn syrup, too; as it’s nice and clear. Be sure you’ve got a reliable candy thermometer. I’d strongly suggest you get the kind that attaches to your pan. But if you really want to do it right, get the electronic kind that will audibly indicate when your temperature has been reached, in case you get distracted—you know, like when you’re teaching a cooking class. *grin*
Storing Corn Syrup
You’ll want to store it with a tight lid in a glass jar. This is one of those times though that you can make use of the non-Mason jars. (I don’t recommend using any non-canning jars for pressure canning or water bath canning because they do not always have suitable thickness and structure integrity to handle the heat and/or pressure.)
This takes about 30 minutes to make and you certainly don’t want to rush it. You’ll also have to tie your hands down to your sides so you’re not tempted to stir it at the wrong time. But other than that its really quite easy to make!
Corn Syrup Alternative
2 cups filtered water
5 ½ cups granulated cane sugar
1 teaspoon cream of tartar
Pinch of salt
Place all ingredients in a HEAVY 4 quart pan. Stir gently with a heatproof spatula until the sugar is all moistened, then bring the mixture to a boil over medium-high heat and cover the pan for 2 minutes. You want to actually allow the steam to “wash” the sugar crystals from the side of the pan. Then uncover the pan and insert the candy thermometer and increase the heat to high. Once you remove the lid DO NOT STIR THE MIXTURE (otherwise it will crystallize when it cools.) Continue cooking until it reaches 240 degrees F. Remove from the heat and let the syrup cool for 15 minutes. Ladle it into a clean glass quart jar and attach the lid.
Recipe makes about 1 quart. It can successfully be doubled or tripled. You will need to select a saucepan that it as least triple your anticipated batch size to leave sufficient room for the boiling process. It will keep at room temperature in a closed glass jar for 6- 9 months. IF the syrup begins to form crystals at the bottom of the jar, simply pour out the amount of syrup you need WITHOUT SCRAPING THE JAR. Discard any crystallized portion that is left in the jar.
After storing, when ready to use you will need to warm it up a bit. You can do this by putting the jar in a pan of hot water over low heat until it can be poured easily or you can put it in the microwave for 2 minutes on high power. Fight the urge to stir the syrup. Do NOT stir the syrup.
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