Corn Syrup Simple Syrup Food

HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, stirring constantly.
• Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
• Uncover and simmer, stirring often, until it reaches the soft ball stage.
• Cool and store in a covered container at room temperature.
• Your syrup should keep for about 2 months.
• Makes about 2 cups.

CORN SYRUP FOR THE DIABETIC ( SPLENDA SIMPLE SYRUP )

Steps:

• In a heavy pot, boil ingredients, covered, for 3 minutes.
• Uncover and simmer to the soft-ball stage. Cool and store, covered (Mason canning jars with lids and rings work well.)at room temperature.

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 FROSTING

Steps:

• Pour egg whites and syrup into deep mixing bowl.
• Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff.
• Add vanilla.
• Will fill and frost 2 large layers.