This is a substitute for corn syrup. A cheaper alternative.
Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to simmer and put a cover on 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 2 months. Yield: almost 2 cups. For dark corn syrup add 1/4 cup molasses to the above recipe.
| Time: | 5 Minutes Preparation Time 25 Minutes Cooking Time |
By Ron from Cortez, CO
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Another "substitute" request. I've noticed that many American based recipes mention corn syrup as an ingredient.
