My sister called me tonight and said, "I need Light Corn Syrup for a recipe, but don't have any. What can I substitute?" I knew you could make a substitute, since it is mostly sugar and water, but am loathe to guess for someone else's recipes. Messing up my own is one thing! So, I looked it up. It's very simple to make and, in an age where we are coming to recognize all of the detrimental effects that corn syrup has upon our health, and that of our children, I thought that I would pass this along for you to use as well! (Keep looking below the recipe for some of our Smith sweeties, too!)
LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
Dash of salt
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and cover it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches the "soft ball" stage. Stir often. Cool the syrup and store it in a covered container at room temperature. It will keep for about 2 months. Yields about 2 cups.
3 comments:
May a "decorative jar" (with a lid) count as a "covered container"? Because I am a sucker for decorative jars...and interesting homemade things like this to put in them. ;)
Miss you.
As far as I know, I lovely teacup with saran wrap and a rubberband can count as a covered container, my sweet friend! =)
Miss you, too!
I love the robe Lucy is wearing! It's super cute!!
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