Corn Cob Syrup Food

CORN COB MOLASSES

Steps:

• Boil the corncobs about 45 minutes in 3 pints of water. Take out the cobs, strain, and add 1 pound of brown sugar. Boil this down until you get a nice syrup consistency.
• This makes a nice substitute for maple molasses. Enjoy!

CORN COB SYRUP

Steps:

• Cover one dozen large, clean corn cobs with water; boil one to two hours. Drain off the water and strain it (there should be 1 pint of it). Add two pounds of brown sugar to this and boil to desired thickness.

CORN SYRUP

Steps:

• Place corn pieces in a large saucepan and pour in water; bring to a boil. Turn down the heat to medium and simmer until the water has reduced by a third, about 20 minutes. Cover, remove from the heat and let it sit for 3 hours.
• Later on, discard the cobs and pour the liquid into a fine sieve sitting over a bowl; discard what's in the sieve. The volume of water should be about 2 cups.
• In a large saucepan over medium-high, add water, granulated sugar and salt; stir until the sugar has dissolved. When it's boiling and the sugar dissipated, reduce the heat to medium. Add cream of tartar and DO NOT STIR. To prevent sugar crystals from forming, brush the sides of the saucepan with water using a pastry brush. Let the mixture simmer until it reaches 240ºF, about 30 minutes.
• Remove from the heat and let it cool off before transferring the syrup to a thick glass jar. Makes 2 cups and will keep for about 3 months.