My Homemade Corn Syrup Substitute is just like real corn syrup!
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USE CORN SYRUP in my:
* Homemade Marshmallows:
* Rolled Fondant:
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* Condensed Milk:
* Sugar Substitutes:
* Hot Chocolate Mix:
Hi Bold Bakers! Corn syrup is a common baking ingredient in America, but not everywhere else. So, my recipe is for all of you bakers that don’t want to use corn syrup, for those who simply cannot find it, and for those who like to make it all from scratch. While this recipe for homemade corn syrup is not an exact recipe for corn syrup, it is the perfect substitute. So let’s get baking!
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of baking experience to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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* Website (All written recipes can be found here):
GET THE WRITTEN RECIPE (includes instructions and measurements):
Hi and welcome to Bold Baking Basics. This
is where we get stuck into the fundamentals of baking. These videos are about getting
you to bake with confidence, anytime, anywhere. Corn syrup is a really common ingredient in
the United States, however growing up in Ireland if I saw it in a recipe I knew I couldn't
make it. In this video I am gonna show you how you can make a corn syrup substitute.
As always, the recipe can be found on BiggerBolderBaking.com along with lots more information about corn
syrup so make sure you check that out. Okay, let's get started in a nice heavy-bottomed
saucepan. Add in your water, sugar, pinch of salt, lemon juice, and lastly, cream of
tartar. Okay so cream of tartar, let me tell you why this is a really important ingredient
in here. It stops your corn syrup from crystallizing over time. So you want to have that in there
for sure. You can buy it really easily online or you can buy it in supermarkets. I strongly
suggest you have some in your cupboard because I do use it every so often. And that's it,
that's all you need to make a corn syrup substitute. So now what I'm gonna do is turn the heat
on to medium and then just wait until your sugar dissolves. So just as I'm stirring it
here I can see that all the sugar is dissolved, this is the perfect time to now let this mix
come to a simmer. So turn up the heat if you need to, and now we’re gonna let this bubble
away for around 15-20 minutes until we get a nice thick syrup. So now the reason that
this is a corn syrup substitute and not actual corn syrup is because corn syrup is made from
corn, this is a substitute, it still works really well, it’s just a different method.
So now if you don't want to make your own corn syrup you can buy different substitutes,
like rice syrup and golden syrup. I’ve got all that information on my website. So at
this stage just be patient, let it simmer away gently, I'm going to show you the telltale
signs that you're looking for to know that it’s ready. So like I said it'll take around
15-20 minutes, you'll notice that it is getting quite syrupy and it reduced down a lot, let
me show you how you can tell that it’s done. If you put in a spatula or a wooden spoon,
and it drops off really slowly and it starts to kind of almost form a line, it’s getting
thicker and thicker, that's how you know when it’s done. Perfect, it’s slowly coming
off your spatula. That means that when you turn it off the heat and it goes cold, it’ll
become even thicker. Okay so it looks like it’s ready, I'm gonna turn it off the heat,
push it over to the side, and just wait for it to cool down. So if you want to be really
precise with this recipe, you can put in a candy thermometer and once it reaches 230ºF,
it’s ready to go. So my corn syrup has cooled down, now all I'm going to do is just pour
it into my jar. You can store it in whatever you like. Look you can see already how thick
it’s getting. So there you go, corn syrup substitute. Now you'll be happy to know that
this guy will live in your cupboard at room temperature for around 3 months. And I'm gonna
tell you a little secret. I made this before and it did crystallize on me after a few weeks,
so here's what you want to do. Pop it into the microwave, get it nice and hot, and those
sugar crystals will dissolve and it will be ready to go again. Just so you know, this
yields you around 1 ⅓ cup of corn syrup, or around 400g. Head over to my website for
tons of recipes including ones where you can use my corn syrup in. I’ll see you back
here really soon, for more Bigger Bolder Baking.