Hi everyone,

i made a batch of corn syrup today (we can't get it over here). It looked fab once it was cooked but looking at it now in its clear jar there is a swirl of white in it! After further investigation it is small grains of sugar in some of the batch! Ahhhhhhhhhhh

Will it still be ok to use in a caramel recipe i want to make?

Thanks all x x

How do you make corn syrup?

Theresa

Hi Theresa,

basically corn syrup is made with 2 cups of white sugar, 1/4 tsp cream of tartar, 3/4 cup of water and a pinch of salt.

Place all ingredients in a saucepan, bring to boil stirrinf until sugar dissolves. I use a pastry brush with a little bit of water to brush the sugar grannules off the side of the saucepan at this stage too. Then leave to simmer with a candy thermometer until syrup reaches the soft ball stage (235-245 degrees F).
Then remove from heat and allow to cool and put into jar or airtight container

Cream,
The sugar is recrystalizing. Somehow, all the sugar crystals were not dissolved in the original cooking process.

hi leah_s

yup i figured that might be the case I kust need to know if i could still use the corn syrup for a caramel recipe or will it bring out a grainy texture? )

It will totally crystallize if you continue cooking it to caramel. Add water and cook it again.

By the way, are you using distilled water? We were taught in class that it is best to cook sugar in distilled water, because cooking sugar in high-mineral content water can cause the sugar molecules to crystallize onto the minerals.

Theresa