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Light Corn Syrup Substitute Recipe

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October 23, 2007

A golden syrup in a clear glass.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.

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Ingredients

Directions

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

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