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Homemade light corn syrup

Thanksgiving is the one time of year that I need Karo syrup. Since it pains me to pay $10 for a bottle in the local export store, I learned how to make my own. Sure, it adds an extra step, but I think it’s worth it since I only need corn syrup once a year.

Pecan pie, people!

Pecan pie.

2 cups white sugar
3/4 cup water
1/4 tsp cream of tartar
dash of salt

1. Combine all ingredients in a heavy saucepan. Stir regularly and bring to a boil.
2. Reduce heat to simmer and cover for 3 minutes.
3. Uncover and cook until it reaches a soft ball stage (240F/116C if using a thermometer or syrup balls up when dropped in a glass of cool water).
4. Cool syrup. Store in covered container at room temperature.

Tip: Since the syrup will continue to thicken, I didn’t worry about it getting to a complete ball stage before I pulled it off the stove top. I used it immediately in my pecan pie.


2 comments to Homemade light corn syrup

  • Eden Cai

    So, where do you find raw pecans for your pecan pie? All I can find are already roasted ones with Chinese flavors that give me indigestion.
    I’d love to have pecans for Christmas cookies!

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