Homemade Corn Syrup Substitute ( Simple Syrup )

"Posted by request. Times are estimates."
photo by j2spen_11961394 photo by j2spen_11961394
photo by j2spen_11961394
Ready In:
2 cups




  • Combine all ingredients in a large saucepan.
  • Bring to a boil, stirring constantly.
  • Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
  • Uncover and simmer, stirring often, until it reaches the soft ball stage.
  • Cool and store in a covered container at room temperature.
  • Your syrup should keep for about 2 months.
  • Makes about 2 cups.

Questions & Replies

  1. can you make this using a sugar substitute like splenda?
  2. I made this and used a small portion of it it for a recipe. The rest sat on a shelf (for more than 2 months) and now when I went to use it again it’s mostly crystallized! How do I reconstitute it? I tried microwaving it, but that might have been a mistake.


  1. 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.
  2. 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!
  3. 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.
  4. 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.
  5. 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!


  1. 1. DONT STIR WHILE ITS BOILING CANT STRESS THIS. If u stir while boiling the agitation wil cause it to crystalize back out when u go to pour it 2. everyone who has problems with it crystalizing refer to step one and this step which is for the first 4 minutes especially when it starts to boil dip a pastry brush in water and wash the sides down to get any crystals off the side of the pot so to again prevent it recrystalizing when u pour it out 3. The recipe mentions cream of tartar because its easily available but citric acid works better. Google citric acid go to the shopping section and click available near me and you should find place near u that stock it. any questions feel free to message me ill put a comment in the review section



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