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 Ron from Cortez, CO
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I need a corn syrup recipe that is easy or can I just use golden syrup? I really want to know because I was going to make homemade cotton candy and I couldn't find any corn syrup. What could I substitute or could someone tell me a recipe that works. Please.
In my book of substitutes:
corn syrup, light, 1 cup
= 1 cup golden syrup
= 1 1/4 cups sugar plus 1/3 cup water or other liquid from recipe, boiled down to 1 cup
corn syrup, dark, 1 cup
= 3/4 cup light corn syrup plus 1/4 cup molasses
= 3/4 cup golden syrup plus 1/4 cup molasses
= 1 1/4 cup brown sugar plus 1/3 cup liquid boiled down to 1 cup. You can use any liquid from the recipe you are making--if there is no liquid in the recipe, add 1/3 cup water and boil down to 1 cup.
Is Karo another name for corn syrup?
By Virginia D
Karo is a brand name for corn syrup.
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.
Sometimes when getting ready to prepare a recipe you may find that your are missing a specific ingredient and need to find a substitute. This is a page about light corn syrup substitute recipe.
Agave syrup is recommended for used by people trying to eat foods with a lower glycemic index. This is a page about substituting agave syrup for Karo syrup in recipes.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Another "substitute" request. I've noticed that many American based recipes mention corn syrup as an ingredient.
What can I use as a corn syrup substitute?