Ever find yourself in the middle of your holiday baking, sure that you have enough corn syrup and find out that low and behold you are either out or do not have quite enough for your recipe? Me Too! This is a perfect substitution for store-bought corn syrup!
Let me try to answer a few questions you may have about corn syrup:
Q: Can anything be substituted for the store bought corn syrup?
A: Yes! depending on what you are using it for and if it calls for dark or light corn syrup you have a few options. Honey is an option that should work in most recipes and you can make your own corn syrup to get you through.
Q: Is the homemade corn syrup the exact same as the store bought?
A: Not the exact same. We are only trying to create a substitute version. Store bought corn syrup is stabilized to avoid the sugar crystallizing. Homemade corn syrup can get some of the sugar to crystalize after it cools down. It will work in most recipes but if you are a serious candy maker you may want to stick with store bought for those hard candies or specialty recipes. But your average person can use the homemade in most of your baking/cooking.
Q: What do I do if my corn syrup does crystallize?
A: Usually gently reheating it and adding just a little bit of hot water to it will be enough to liquify those sugar crystals
I have TWO recipes for you today. I use them both. The first is my “in a pinch, middle of a recipe” rescue, and the second one is my “make my own large batch” plan ahead recipe.