Corn-Free Light “Corn” Syrup

So you may be asking why on earth am I making a post on this, especially since we do not have a corn allergy in our house. Well, I am making this post for a few reasons:

1) The documentary King Corn flipped me out. If you are interested, check out the film’s trailer below. Corn Syrup and High Fructose Corn Syrup are now things that I would like to avoid when I can. Now that I have my gluten-free diet down, I am at the beginning of a new journey to know where our food comes from, and to remove as many processed foods as possible. This recipe is made with granulated sugar, which is processed but I do not know a great deal about all the other more natural forms of sugar yet, or how to cook with them. Baby steps. 🙂

2) I have known many friends over the years who have children that are allergic to or need to avoid corn. Marshmallows are great kid fare: marshmallow cereal treats, Smore’s, Peeps, you name it, but most commercial marshmallows contain corn syrup and or cornstarch. So this is step one towards a corn-free marshmallow that you can make at home. (As I sit here writing this, I just saw another blogger’s post for corn-free marshmallows, where the author used Lyle’s Golden Syrup, which is made from cane sugar. I have never heard of this product before, but it might be worth checking into! Here is one other recipe for corn-free/cane sugar-free marshmallows that you might find worthwhile too).

3) I have also known (or known of) a few kiddos that are allergic to beef. I remember when I found out Sam’s old friend, who has EE, was allergic to beef. I had never heard of a meat allergy before! This opened my eyes to ingredients that are derived from beef (corn-fed, I bet! 😉 ), and one of those ingredients is gelatin. The gelatin has nothing to do with corn syrup, I am just leading up to the recipe for corn-free, cow-free marshmallows! 🙂

4) Lastly, I am just fascinated by the science of food. If I could go back in time, I would have changed my degree at Ohio State from Hospitality Management to Food Science. Maybe someday I will go back just for fun, once my kids are “off the payroll!” 😀

So here is the recipe for making your own Light “Corn” Syrup at home and without corn! I found the recipe on website called “Nibbledish.”

Light “Corn” Syrup

2 cups White Sugar (Cane or Beet)

3/4 cup Water

1/4 tsp. Cream of Tartar (acts as a stabilizer) (Cream of Tartar is a pure, natural ingredient that’s created as grape juice turns to wine).

Dash of salt (about 1/8 tsp., or a little less. I saw these measuring spoons at Bed, Bath and Beyond the other day and I might just get some!)

  • 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 (I stopped at 230° F. because an earlier trial when I went to 240° F., the syrup solidified rather quickly. I would also recommend getting a digital thermometer over a traditional candy thermometer. They are easier to use in my opinion. I have a digital thermometer by OXO. It has not received great reviews on Amazon, but it has worked well for me over the course of the 2 months that I have had it. I bought it at a local cooking store and had not read the reviews before I purchased it.). Stir often.
  • Cool syrup and store in a covered container at room temperature. It will keep for about 2 months (So far, I have tried two different methods of making this, and this method has worked best; where the syrup stayed in a liquid consistency for a full 24 hours. This morning though, my left over “syrup” had changed to a solid. You might be able to reheat it to change it back to a liquid but I have yet to try this, so I don’t know how well it works. At this time, I would recommend making the syrup as you need it and not in big batches to save for later use. I will keep experimenting and if I find a solution, I will let you know!). Makes almost 2 cups. Use this as a substitute in recipes that call for light corn syrup.

Put all the ingredients into a heavy saucepan.

After reducing heat to a simmer, cover for 3 minutes to get the sugar off the sides of the pan.

Final product, nice and "syrupy!"

3 Responses

  1. […] 255 g. Light Corn Syrup (I used the homemade Corn-Free, Light “Corn” Syrup) […]

  2. I think your attitude is far from preachy! You come across as a woman who simply is trying to make the most out of a limited diet. Which to me, sounds like you are far from limited. I admire women who don’t just settle but are so strong and intelligent enough to know they can do better! Your family is lucky to have you. Thanks for all the wonderful advice. My family does not have an issue with gluten, but obviously we would probably feel much better if we did and had to take this ingredient out of our diet. I guess in reality we all DO have a gluten problem! Keep up the good work!

    • Cari,

      You put tears in my eyes, thank you. You know what they say about turning lemons into lemonade (but maybe with a little splash of tequila too, LOL!)

      As far as gluten, IF I could have gluten again, knowing what I know now… I would probably forgo buying grocery store-bought “whole grain” bread (especially if it had High Fructose Corn Syrup and other “stuff” in it) and look for some of the more “ancient” varieties of wheat like Spelt and Kamut. Varieties that have not been tinkered with. I would also think about pulling out my bread machine (or going for it by hand) and start to make my own bread. I love hearing my dad and aunts talk about their memories of my Grandma making homemade bread while they were growing up. It is a very warm and fuzzy feeling that I personally cannot relate to, but would love for my kids to experience it.

      Thanks Cari!

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