Replacing Corn Syrup: A simple sugar syrup can replace corn syrup in most things, especially a light corn syrup, and its made by putting equal volumes, cups usually, of white cane sugar and water into a pan and bringing it up to the boil. Do NOT stir it. Let it come to the boil and then let it boil for 1 minute. After that minute decant it carefully into a clean jar or jug. If you want to flavour or colour the syrup, do it at this stage. Try not to knock the crystals off the sides of the pan as these will create balls of crystal sugar in the jar and can even solidify a whole jar given time. But for things like Marshmallows or candies its best to use a really good, home made, glucose - glucose syrup is often commercially made with corn as well, so its no escape from HFCS or even normal corn syrup. This recipe comes from a book called Marshmallows by Eileen Talanian. She calls it her marshmallow syrup, but since it creates an invert syrup (which is what glucose and corn syrup are) its perfect for confectioners and bakers alike, who use syrups all the time for keeping sponges moist and preventing crystallisation in everything from toffy to ice cream. It takes about 30 minutes to make, and creates about a quart, also known as 2 pints, or just over a litre for the Europeans. It keeps for up to 2 months at room temperature, but never lasts that long in my house. It should last forever if its kept properly and canned properly since it is also a saturated sugar solution. When its made dont knock the jar, dont pour it into another jar except when using it and do make sure you allow it to cool for 15 minutes before ladling or gently pouring into jars or it will recrystallise. If it does, dont worry, just stand it in a pot of hot water to melt it up a bit and put it back in the pan and repeat the making process. No biggie. I actually find that it re-crystallises less with the salt left out. The sodium adds nothing to the chemical requirements and is only there for taste. Nothing else. Then again I also make this x 3 at a go and use it all by the end of the week. I suspect well be bottling this stuff and selling it to those who want to make their own candies at home, as well as using the simple syrup to make our own coffee syrups. Speaking of doubling or trebling this recipe, go for it, by VOLUME, not weight. But if you do that make sure you use a much larger pan to allow for the rise in hot sugars - otherwise it will wreck your stove top! Use lemon juice and warm water to melt it off later, when its cooled down below a temperature that will take your skin off! Ingredients: 2 cups water 5 and 1/3rd cups granulated cane sugar - for this one white is best but you can use golden or brown sugar here for different colours and flavours of syrup, like dark syrup, etc. So long as it is granulated cane sugar, not beet sugar! 1 teaspoon cream of tartar Pinch of salt (can be omitted - I dont usually include it) Method: Place the ingredients in a heavy, 4-quart (or 8 pint or 4 litre) pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan for 2 minutes to allow steam to wash any sugar crystals down the side of the pan. When you uncover the pan insert a candy or sugar thermometer and increase the heat to high. DO NOT STIR IT AT ALL ONCE YOU HAVE REMOVED THE LID OR THE SYRUP WILL CRYSTALLISE AS IT COOLS. Continue cooking until it reaches 240º F. Remove from the heat and let the syrup cool for 15 minutes. Ladle it into clean jars and attach the lids. If you find the syrup begins to crystallise at the bottom of the jar just pour out what you want to use without scraping the jar for the crystals. Those crystals can be re-made into new syrup with any syrup you didnt use yet.
Posted on: Mon, 01 Sep 2014 17:19:22 +0000
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