Corn syrup (not to be confused with high-fructose corn syrup, which is a different beast) appears in myriad baking and dessert recipes for texture and flavor. But what if you want a non-glucose, non-GMO alternative?
Chef Matt Gordon, chef at San Diego’s Urban Solace and a champion of zero tolerance for artificial ingredients in restaurants and bars, provides this DIY corn syrup replacement made with real cane sugar. Like all sweeteners, use in moderation.
Corn Syrup Replacement
Yields 1 quart
1 quart white organic cane sugar (may be made with unrefined cane sugar but will yield a darker result)
1½ cups water
½ teaspoon cream of tartar
1 teaspoon kosher or sea salt
1. Combine all ingredients in a pot. Stir and bring to a boil. Reduce heat to simmer and cover for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook, stirring often, until it reaches softball stage (between 235 and 240 degrees on a candy thermometer). Cool and store at room temperature for up to 2 months. For dark corn syrup, add ½ cup of molasses to the above recipe.
How do you reduce processed sugar when you bake? Share your ideas in the comments below!