Homemade Corn Syrup
Big Batch, Super Fast
Servings: 1 Quart
Ingredients
- 1 cup Sugar (white sugar for light corn syrup, brown sugar for dark corn syrup)
- 1/4 cup Nearly Boiling Water
- 3-4 ears Corn (or 2 cups frozen corn kernals)
- 5 1/4 cups Water (reduce to 2 1/2 cups if leaving out corn)
- 36 oz Sugar
- 1 TBSP Vanilla Extract <a href="https://homegrownandhealthy.com/homemade-vanilla-extract">Make Your Own</a>
- 2 tsp Salt
Instructions
- Stir together until sugar is dissolved
- Let cool
- Slice or snap corn on the cob into smaller chunks. (I snapped mine into thirds. I cut part way through the cob till I hit the center and then just snapped at the precut line)
- Bring medium sized sauce pan with the water and corn to a boil
- Reduce heat to medium and let simmer 30 min. or until water is reduced by half.
- Pull out your corn cobs from the pan, or using a large strainer spoon(you know the ones with the holes in it!)
- Strain out all of your corn from the pan
- Add sugar, salt and vanilla to the pan, stir until sugar is dissolved
- Using a candy thermometer, cook to soft ball stage stirring occasionally.
- Remove from heat and let cool until ready to use
- Store in refrigerator (it will keep for a long time!)
- When ready to use, if you have a few sugar crystals, microwave it with just a little bit of water to gently melt sugar crystals before using