Recipe: Corn Syrup Substitute Recipes

You are a long way from Cincy! I know what it means to miss your favorite foods. Hope the Cincy Chili recipe satisfies the taste buds.

Here are some recipes for corn syrup which I found in Gloria Pitzer's Better Cookery Cookbook (The Best of the Recipe Detective Secret Recipes). Have not tried them so don't know how they taste.

For Dark Syrup--

2 tablespoons butter or margarine
Dash of salt
2 1/2 cups water
1 cup packed brown sugar
3 cups granulated sugar
1/4 cup dark molasses
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Place all but the vanilla and maple flavoring in a 2 1/2 quart heavy saucepan. Cook, stirring constantly, over medium high heat until mixture comes to a boil. Let it boil hard for 5 minutes. (Set your timer!) Stir it often. Reduce then to lowest heat and cook it gently, with barely a simmer--for another 10 minutes. Cool completely. Store in covered container and keep at room temperature to be used within 2 months. Makes 2 cups.


For Light Syrup--

In heavy 2 1/2 quart saucepan over medium heat:

2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tarter
Dash of salt

Stir till mixture comes to a boil. Reduce heat to simmer. Cover pan and cook 3 minutes, just to reduce crystal build-up on sides of pan. Uncover and cook, stirring often to "soft ball stage"--or when you drop a little from a spoon into a glass of cold water and it drops to bottom of water in a soft ball. Cool the syrup completely and store in covered container at room temperature to be used within 2 months. Makes about 2 cups.


Will try to find a substitute recipe for grits. If I find one, I'll post it for you.