Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.
|Time:||5 Minutes Preparation Time|
25 Minutes Cooking Time
By fossil1955 from Cortez, CO
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.
Makes almost 2 cups.
By Mary from Atascadero, CA
In a recipe for baked french toast, 2 Tbs. of corn syrup is needed in the topping which is in the bottom of the pan. Is there some substitution for the corn syrup? The topping, brown sugar, butter, and corn syrup is cooked until thickened and poured into the pan and the bread is put on top of it. I hate to buy a whole container for 2 Tbs.
By Catey S. from Round Hill VA
I got this recipe fromThriftyFun back in 2006 or 2007. It was submitted by Mary from Atascadero, CA. This is all I ever use now. Definitely saving money... No additives...
Karo Syrup Substitute (White (clear))
Makes about 2 c.
2 c. white granulated sugar
3/4 c. water
1/4 t. cream of tarter
Combine all in a large, heavy stainless steel pot. Stir & bring to a boil. Reduce heat to a simmer & put the lid on for 3 to 4 minutes to get the sugar crystals off the sides of the pan. Uncover & cook to softball stage (238-240 degree's F. Or when a small amount is dropped into cold water but does not hold its shape.), stirring constantly. (I then cook for another minute - jbs.) Cool & store in covered jar at room temperature (I usually refrigerate it - jbs.) Keeps for 2 months at room temperature.
Around this time of year I like to make homemade popcorn balls for my Dad. The syrup recipe I have always used calls for light corn syrup, (such as Karo). However recently I found an all natural sweetener called agave nectar. It's about 70% as sweet as sugar, but has a very low glycemic count, so it's much healthier. Since my Dad is diabetic, this sounds like a better/healthier option for the popcorn ball syrup.
I checked online for recipes using agave instead of Karo, and the only recipes I find call for almond butter as well. I assume this is a substitute for butter, but I'm not sure I want to have them taste like almond butter. Does anyone happen to have any experience using agave nectar in a recipe for popcorn balls successfully? I am looking to keep the end result pretty much like the ones I have been making, but healthier. Thanks in advance for any suggestions.
By Donna from San Diego, CA
What You Need:
1/2 cup water
1/2 cup agave
1-1/4 cup sugar
1 teaspoon salt
1/4 cup margarine (I like Earth Balance)
1 teaspoon vanilla
8 cups popcorn, popped
What You Do:
1. In a pot, mix the water, agave, sugar, and salt. Heat on low until mixture is warm. Remove from stove and stir in margarine and vanilla.
2. Place the popcorn in a large bowl. Pour the mixture over popcorn and stir until combined.
3. Roll into balls with greased hands and let cool. Serve!
I make a granola bar that's supposed to coat dry ingredients with a chewy, sticky sauce that's made with brown sugar, honey, and butter. We really don't like the honey flavor and it gets too sweet for our tastes. Can corn syrup be added to brown sugar and butter, and does this make it softer or harder?
I would think that corn syrup is not as sweet as honey, and would extend the volume, and hopefully would not make it too hard. Or should I add some water? Also, lately I've had a hard time melting the brown sugar in the butter. It just seems to stay granulated. Got any ideas?
wondernana from Clovis, CA
There are so many different flavors of honey, try getting some clover honey. It is almost pure light golden color. I get mine from bee keepers. I also get stronger flavored honey that comes from alfalfa, other grains and flowers. This I for dark breads, etc great when mixing flavors in baking. Stick my finger in--I want clover.
If you are looking at sugar vs honey, the honey has minerals/vitamins, et the stuff that nature made. If you want sweetner, it is calorie for calorie the same.
If you find you need more wetting agent, use a light olive oil, which has just as many choices as honey for flavors. Don't use water. It will create sogginess.
Another "substitute" request. I've noticed that many American based recipes mention corn syrup as an ingredient. We don't seem to have that here in Australia, at least I haven't been able to find it, so is there a substitute for corn syrup?
Ellie from Melbourne, AU
Myrna from Surrey BC Canada (07/22/2007)
Louise, in Saskatchewan, Canada (07/29/2007)
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups. (07/23/2008)
Use one quarter (1/4) teaspoon of cream of tartar for each two cups of sugar. The cream of tartar will change some of the sugar into glucose, which prevents crystallization of the sugar as it cools. This is why corn syrup and the like is used. Cream of tartar obtains the same results without the addition of more sugars. The chemical name for cream of tartar is potassium hydrogen tartrate, (if you can't find it in the grocery store, try looking in the pharmacist's or the apothecary) and is usually obtained as a by-product of wine production. (02/11/2009)
What can I use as a corn syrup substitute?
By George from Iraq
God bless our troups! (02/28/2010)
By Ann Parker