Corn Syrup Substitute Recipe
The consumption of corn syrup has been linked to many health issues. Its shocking to see how many food items have the gooey stuff in it.
Before the advent of corn syrup, plain old sugar syrups were made. Sugar is not the best thing for you but its better than corn syrup. Around here, folks drink what is called Dublin Dr Pepper, made with sugar like it was in the old days. The stuff just simply tastes better. This is true Dr Pepper country. The home of Dr Pepper, Dublin, Texas is just a ways down the road from here, about 60 miles or so.
Anyway, here is a recipe to make your own substitute for corn syrup. With so many holiday recipes calling for the corn syrup, its time for me to be making a few batches of the good old fashioned sugar syrup.
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 put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
Before the advent of corn syrup, plain old sugar syrups were made. Sugar is not the best thing for you but its better than corn syrup. Around here, folks drink what is called Dublin Dr Pepper, made with sugar like it was in the old days. The stuff just simply tastes better. This is true Dr Pepper country. The home of Dr Pepper, Dublin, Texas is just a ways down the road from here, about 60 miles or so.
Anyway, here is a recipe to make your own substitute for corn syrup. With so many holiday recipes calling for the corn syrup, its time for me to be making a few batches of the good old fashioned sugar syrup.
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 put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.
Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups.
Comments
http://www.kingcorn.net/
Karo syrup (corn syrup) was originally promoted in 1905 as, "An appetizer that makes you eat." See the original Karo Syrup Ad, circa 1905.
Remember in 1905 a good appetite was necessary if you wanted a longer lifespan. Scrawny folks just had a harder time warding off illness.
The USDA figures show that the steady growth of high-fructose corn syrup, which ballooned from zero consumption in 1966 to 62.6 pounds per person in 2001 also corresponds to the rapid rise in obesity. It is believed that this high consumption of corn syrup is undermining appetite control, the very thing Karo used in it's advertising. Also from 1965 to 1996 soft-drink consumption increased 287% in boys and 224% in girls, and corn syrup is the primary sweetener used in soft drinks.
Small wonder corn syrup is now being largly blamed for the rampant obesity. Guess they were right about that "making you eat," thing.
Michelle
Believe it or not, I was raised eating karo and butter sandwiches.
My mom always said that karo was good for us!