How To Make Corn Syrup Recipe From Scratch

Need To Make Your Own Corn Syrup For Fondant And Other Sweets?

Hey everyone,

Rhonda G. here… I was recently asked by one of my subscribers on what could be used for fondant if there was no corn syrup also known as “kyro syrup” available in certain countries. My best answer to that is to make your own.

This recipe should do the trick. It will keep for up to two months and is just as good as what you would find on your grocers shelf. I will admit it is easier to just buy the darn stuff, but hey, it’s really kind of cool to say you made your own corn syrup also:)

Here’s what you will need to make your beautiful home made “corn syrup”.

  • 2 cups sugar
  • 3/4 cup water
  • 1/4 tsp. cream of tartar
  • Salt
  • 1/8 tsp. lemon juice
  • Wooden spoon
  • A pot to boil down the syrup
  • A Candy thermometer
  • A Glass measuring cup
  • Air tight container with lid

Make Up Procedure:

  1. Start by adding 2 cups of granulated white sugar, 3/4 cups of tap water, 1/4 tsp. cream of tartar, and a dash of salt into a heavy duty pot. Stir the ingredients together over medium-high heat with a wooden spoon.
  2. Stir in 1/8 tsp. of lemon juice and bring to a boil. “The lemon juice will keep your sugar from crystallizing.”
  3. Reduce heat to medium-low. Cover the pan with a lid. Allow  to simmer for approximately three minutes. This helps steam the product.
  4. Remove lid and continue to simmer while stirring frequently.
  5. Place you candy thermometer in the mixture and let it reach 235 degrees Fahrenheit. It may need to reach a bit higher in higher altitudes. What you are looking for is a “soft-ball candy stage.” Note: If you do not have a candy thermometer, test the temperature by dropping a small amount of the sugar mixture into a cup of cold water. Use your fingers to test the consistency of it. It should feel soft while still holding its shape.
  6. Once you corn syrup has reached the 235 degrees Farenheit or has gotten to the soft-ball stage, You will need to stop the cooking process by cooling it down. To do this, either submerge the bottom of the pan in cold water or transfer the mixture into a glass measuring cup or glass bowl.
  7. When the corn syrup has cooled to room temperature, you are ready to use it or store it in an air tight container for up to two months. Easy Peasy!

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