Ingredients
- 2 cups (450g) granulated sugar
- 3/4 cup (170ml) water
- 1/4 teaspoon cream of tartar (no substitute)
- 2 teaspoons lemon juice
- A pinch of salt
Instructions
- In a heavy-bottomed saucepan over medium heat, combine sugar, water, cream of tartar, lemon juice, and salt.
- Stir until the sugar fully dissolves.
- Reduce the heat and simmer the mixture steadily for 15–20 minutes, or until it reduces significantly and thickens.
- To test readiness, drop a small amount on a cold plate and refrigerate for 10 minutes. If it's thick and sticky when cold, it's ready.
- Alternatively, use a candy thermometer to check for 230°F (110°C).
- Remove from heat and place the saucepan in a bowl of cold water to cool quickly.
- Once fully cooled, transfer to an airtight container. Store at room temperature for up to 3 months.
Notes
- Do not skip the cream of tartar; it prevents crystallization and gives the syrup its thick consistency.
- This recipe yields about 1 1/3 cups (398g) of corn syrup substitute.
- Ideal for candy recipes, pecan pie, glazes, and more.
- Not suitable for recipes that require high-fructose corn syrup's specific chemical structure (e.g., some commercial candy making).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 95 kcal
- Sugar: 24 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
