There seems to be a ton of misinformation on the Internet about the source of corn syrup. According to the Corn Refiners Association, however, "Starch, suspended in water, is liquefied in the presence of acid and/or enzymes which convert the starch to a low-dextrose solution." So use cornflour to make white or dark corn syrup at home. One producer of syrup defines light or white corn syrup as "a mixture of corn syrup flavoured with salt and pure vanilla."
- Skill level:
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Things you need
- Measuring spoons
- Measuring cup
- 2/3 cup water
- 2 tbsp cornstarch
- 2 cup sugar
- 1/8 tsp powdered alum
- 1/8 tsp vanilla
Pour 2/3 cup cold water into a bowl, add 2 tbsp cornstarch and stir.
Pour the mixture into a saucepan and boil. Stir it often.
Add 2 cups sugar when the mixture is no longer cloudy. Stir until the sugar dissolves.
Boil the mixture until it reaches the desired thickness. Stir in 1/8 tsp powdered alum and 1/8 tsp vanilla.
Tips and warnings
- Corn syrup thickens as it cools.
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