You can make it yourself!
Do you have a recipe that calls for corn syrup, and you can’t make it out to the store? Or, when at the store, do all the corn syrup bottles have high fructose corn syrup? You don’t want that in your food. What if you like the wholesome corn syrup (We do too), but it’s hard to find in the stores? Are you allergic to corn? Do you avoid using GMO corn products? And how about saving money by making your own?
We get you, and we got you!
You need this corn syrup (or honey) substitute recipe in your saved files!
It is made from simple ingredients you probably already have at home. If not, get them and keep them ready to go in your pantry. They’re shelf-stable! And once you make this, it will last at least three months in the cupboard. You only need organic sugar (or a sugar labeled ‘vegan’), water, cream of tartar (located in the spice aisle), and fresh lemon juice. Okay, you need one item from your fridge- a lemon. Add vanilla extract if you like a vanilla flavor.
Corn syrup/honey substitute ingredients
Mix ingredients in a saucepan.
When sugar is dissolved and the mixture bubbles, turn it down to a simmer.
Simmer with a candy thermometer attached to the pan until it reaches 220 – 230 degrees F (106 C).
Then, cool the pan in a heatproof bowl of cold water.
When cool, pour into a glass jar and store in the cupboard for up to three months.
Think of all the recipes you can make with this corn syrup copycat!
We like it for a vegan take on Royal Icing. It works perfectly and hardens up for the win!
We also use it in our Chocolate Cream Candy Creation for Easter Cadbury-like Egg. If you miss Cadbury Eggs, you must try the recipe.
And one of my favorites: Half Moon Cookies! AKA Black and Whites!
And there are so many other treats to make with this homemade vegan corn syrup substitute. Your pecan pie will be healthier! How about caramel popcorn or popcorn balls? Or marshmallows, candy, or cereal bars?
You can make all those sweet treats and more without purchasing another bottle of corn syrup again. Kick the Karo to the curb. You can do it yourself!
We are so grateful we found this recipe. It is the perfect replacement for corn syrup or honey. We know it will make all your sweet (corn syrup) dreams come true.
Vegan “Corn” Syrup
Equipment
- candy thermometer
- large heatproof bowl
- medium saucepan
- glass jar for storing
Ingredients
- 2 cups organic or vegan labeled sugar (16 oz/ 450g)
- 3/4 cups water (6 fl oz/ 175 ml)
- 1/4 teaspoon cream of tartar
- 2 teaspoons lemon juice
- pinch salt
- 1/4 teaspoon vanilla extract optional- will darken syrup unless using clear vanilla extract
Instructions
- Add sugar, water, cream of tartar, lemon juice, and vanilla (if using) to a heavy-bottom saucepan. Mix and then turn the heat to medium.
- When the sugar is dissolved and bubbles up, turn the heat to a simmer and add a candy thermometer to the pan.
- After about 15 to 25 minutes (or more), when it reaches the jelly stage, or between 220 and 230 F (106 C), remove it from the heat and put the pot in a bowl of cold water to cool it down quickly.
- When it cools, store it in a glass jar in the pantry/cupboard at room temperature for up to 3 months.
