NOTE: for those who think this is healthier than high fructose corn syrup. The purpose of the cream of tartar is to break the sugar down into glucose and fructose. So probably not any better than storebought from a health point of view. Some recipes need these simple sugars to stop crystals forming (eg candy, some frostings) but for other purposes (eg pancake syrup) maybe better to find an alternative if health is your motivation.
It may not be "healthier," but for those with a corn allergy, this could be a great recipe. My 6 year old son has missed having marshmallows since he was diagnosed with a corn allergy a year ago, now we can make them at home! :) Thanks for the recipe!
I only gave this 3 stars as the posted recipe failed. I tried it again doubling the water which worked perfect. I also feel it should be noted that this takes almost 1 hour to cook. It must be slowly simmered. The first batch I cooked to quickly and it turned to hard sugar.
Wow; thank you, Thank You, THANK YOU! I am unable to tolerate corn syurp (or table sugar) for that matter. I use a fabulous sweet substitute called Whey Low Type D Granular, made from a marvelous blend (fruitose and lactose) and is substituted 1:1 for table sugar (sucrose). I have no affiliation, but the web source is: http://wheylow.com (I highly recommend it for everything using granulated sugar!) Anyway, this syrup recipe has now come to my rescue for - my family being able to go back - to ENJOYING many other favorite recipes! Re: Soft-Ball Stage 235 degree F to 240 degree F. At this temperature, sugar syrup dropped into a small bowl of cold water will form a soft, flexible ball. If you remove the ball from water, it will flatten like a pancake after a few moments in your hand. Again, MY MANY THANKS!
Oh I am loving this! One slight modification, after taking it off the stove to cool I added a few drops of high quality vanilla. Can't wait to try this in a salted caramel popcorn recipe in the cue for tonight.
This seemed like it was going to be great. However, after cooking to the soft ball stage using my candy thermometer and pouring into a jar, it solidified. Perhaps I shouldn't trust the thermometer and try cooking for less time. I hope if I warm the jar it will liquify. At least I only made half a recipe to try it.
It so far is working okay in my hard candy, but making the corn syrup itself was a bit off. You need to cook it until it is about 225 degrees (farinheight). The problem for me might have been that I am at high alltitude. Great Recipe. Thanks so much for posting!!
Best recipe available **anywhere** and preserves the important non-crystallizing properties of real corn syrup.
Very handy for me, being an American living in the UK! Thanks for the great recipe... Lyles Golden Syrup just doesn't work well with alot of stuff calling for Karo Syrup. I found this on another site, which should clear up the confusion over the "soft ball" part of the instructions: LIGHT CORN SYRUP SUBSTITUTE 2 c. white sugar 3/4 c. water 1/4 tsp. cream of tartar ( in spice aisle) Dash of salt 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. Stir often. Cool syrup and store in a covered container at room temperature. It will keep for about 2 months. Makes almost 2 cups
The syrup cristalized although I prepared it exactly as the recipe stated. It was awesome when hot, the moment it cooled it turned into bronwish cristal.