I am making cookie recipe for a dinner tonight at church and can't find my corn syrup. What can I use it's place? I sure feel like I ought to know this but right now I'm clueless. I'll have to change track and use another recipe, but I sure wanted to make these today. I only need two dern tablespoons of the stuff!! UGH
And thank you!!
Not 100% positive, but honey might be a good sub.
this is from cooks.com I love that site.. i put it here so you wouldnt have to go a looking..
LIGHT CORN SYRUP SUBSTITUTE
2 c. white sugar
3/4 c. water
1/4 tsp. cream of tartar
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.
Thank you!!! I'll store this info for future reference.