Just made this recipe so I could use the syrup in an icing recipe and it worked perfectly! I didn't have light corn syrup on hand and did not want to go to the store. The syrup took about 10 minutes for me. I don't have a candy thermometer so I used my old fashioned meat thermometer and didn't let it touch the sides of the pan. I rested the thermometer on my spoon between checking and knew it was done when the syrup dropped onto the spoon and had a consistency similar to maple syrup. Temp on the thermometer was between 180 and 200 degrees. After cooling, still remained a syrup (didn't harden into soft ball candy) and I stored it in a mason jar and put it in the fridge. This is a keeper!
I did not make this recipe, but have a suggestion as a substitute, particularly if you like Maple Syrup. I buy a 3 litre bottle of Edlyn Flavoured Maple Syrup from the Wholesalers at a cheap cost (can't remember) but it's much cheaper buying in bulk rather than from the supermarket in small quantities. <br/>The ingredients are Glucose, sugar, water, flavour, preservative 202, Acid 330, colour 150d. Doesn't say from which source the glucose is extracted, but you could check this out: Edlyn is an Australian company www.edlyn.com.au Consumer phone 1300 661 908. <br/>I have used it successfully in uncooked slices where corn syrup was called for. Of course it is delicious on pancakes too.
This a a very good corn syurp recipe, but I used it for corn syurp in making divinity and it does not work. The candy turns to sugar after it is boiled.
I should have never followed the review from the person who said it takes almost an hour to cook. I tried it and it came out like rock candy! DO NOT boil this for anywhere close to an hour! This batch was ruined. I will try it again but follow the directions this time. You can't always believe reviews you read.
I am very pleased with how this recipe turned out. It was thick just like store bought corn syrup - wow! I boiled until softball on my candy thermometer, but only got about 1 1/4 cups.
Corn syrup is so expensive here, this is a cheap and healthier way for me to always have corn syrup on hand for recipes. So easy to make as well. Thanks for the recipe.
This exact recipe just arrived in an email from cousin Donna, so it must be good. Will try asap as I don't like eating anything with corn. Thank you for posting!
I bake our bread because it's miles cheaper than storebought (but believe me, it would never happen if I didn't have a standing mixer to do the kneading!) The most expensive ingredient is the honey. I decided to try this because we were out of honey -- not only is this syrup a fraction of the cost, it's actually better. I didn't tell my husband anything, and he asked me what I did differently -- it gave the bread a wonderful rich caramel-y flavor. I cooked this batch down a little bit too much -- next batch I'll cook for less time and make pancake syrup. Thank you for this recipe!
This is a definite money saver and is useful for alot of cooking. Thank you.
My try turned into a gooey lump. You could at least list the temperature instead of just saying soft ball stage. This blows!