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We all know that corn syrup is not the best thing for us…and I was so excited to find a substitute that I could use in a few of my dessert recipes that use corn syrup (like pecan pie!). This is fairly easy to make and works great!
Here is the recipe…
- 2 cups Sucanat or organic sugar
- 3/4 cup water
- 1/4 teaspoon cream of tartar
- dash of salt
Combine all the ingredients in a large pan. Stir and bring to a boil. Reduce heat to simmer, put a cover on, and simmer for 3 minutes. Uncover and cook until it reaches soft ball stage (put a candy thermometer in the pan to check). Stir constantly while cooking.
Cool the syrup and store in a glass jar with lid at room temperature. This should keep for a couple months.
This makes about 2 cups of syrup.
For dark corn syrup add 1/4 cup molasses to the recipe before bringing to a boil.