Light Corn Syrup Substitute


I have used this recipe several times, I have also given this recipe to my Wilton Cake Decorating Students. One of my students went to culinary school, she told me that this recipe is a wonderful substitute for Karo Syrup.


  • 2 cups granulated sugar
  • 3/4 cup Water
  • 1/4 tsp. Cream of Tartar
  • dash of salt


Combine all ingredients in a heavy, large pan (stainless). 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, 238 -240 degrees F.

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



By lavonneann 6 214 10/23/2007

Thank you! Have been searching for this for long time. It is better than using White Corn Syrup.
I also cheat with it and use the Splenda for baking (the one with some sugar in it.) Can't tell the difference and cuts down on the sweetener.

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By Frances Jurglewicz (Guest Post) 12/06/2008

Thank you so much for this info. Saved me from having to run to the store and to listen to my husband complain about how unhealthy corn syrup is.

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By Amanda F. 11/26/2013

Be advised: don't cook the sugar/water/cream of tartar syrup too long. Not being at home and not having a thermometer, I guessed at the time for stopping the cooking. I was wrong. The syrup thickens a lot as it cools.

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