Not all plants have a use for the ones that for whatever reason don’t produce fruit. In the case of field corn, any stalk without an ear is prime for turning into corn syrup.
As field corn begins to develop ears it’s likely that you’ll notice a few that don’t. When that happens it’s time to make syrup.
Cut down the earless stalks at the base and give the wound a lick. Hopefully you taste a pleasant sweetness. That is the sugars destined for the ear that had nowhere else to go. Trim off the tassels and tear off the leaves.
Now there are two ways to go from here. The first is the low tech way- snip you corn stalks into smaller peices, throw them crush them well to access the juices. Then put in a pot and add water to cover and boil to extract the sugar. Boil the water down until it’s sweet then strain out the solids. Finish boiling into a syrup.
The more high tech way is to use a sugar cane press where you simply run the stalks through the press and the resulting liquid can be boiled down into syrup.
In both cases the sugar to water ratio is similar to making maple syrup. (What is that like 60:1 if I remember correctly.) Therefore you’ll need quite a few stalks to make a decent amount of syrup.
Corn syrup solids are derived from liquid corn syrup, a glucose-based sweetener. To manufacture corn syrup solids, the corn syrup product is dehydrated until only a small percentage of water remains. The resulting product is a powder or granular form of glucose, with minimal liquid content.
As field corn begins to develop ears it’s likely that you’ll notice a few that don’t. When that happens it’s time to make syrup.
The more high tech way is to use a sugar cane press where you simply run the stalks through the press and the resulting liquid can be boiled down into syrup.
Not all plants have a use for the ones that for whatever reason don’t produce fruit. In the case of field corn, any stalk without an ear is prime for turning into corn syrup.
Now there are two ways to go from here. The first is the low tech way- snip you corn stalks into smaller peices, throw them crush them well to access the juices. Then put in a pot and add water to cover and boil to extract the sugar. Boil the water down until it’s sweet then strain out the solids. Finish boiling into a syrup.
In both cases the sugar to water ratio is similar to making maple syrup. (What is that like 60:1 if I remember correctly.) Therefore you’ll need quite a few stalks to make a decent amount of syrup.
Baked goods require a lot of ingredients but one of the common denominators is sugar. It’s one of the most important ingredients in Desserts, Ice Cream, Candies, Snacks and so on. There are 4 different types of sugar which are glucose, sucrose (table sugar), fructose (fruit sugar) and lactose (dairy sugar). Without going into too many details, these sugars are often mixed with one another. For example, coconut sugar consists of a composition of sucrose, glucose and fructose while honey is glucose and fructose. The list of diversified kinds of sugars resulting from these 4 types of sugar (and blends) is quite long; granulated sugar, brown sugar, Powdered Sugar, agave nectar, rice sugar, and so on. One of the most commonly used ones in North America is Corn Syrup. Made from the starch of corn, commercial Corn Syrup is also known as “glucose syrup” in the pastry world. It’s a combination of fructose, glucose, maltose and other sugars. Now on the other hand, when making it at home, the process is obviously not the same. I never thought about making it from scratch until I started Club Foody back in 2016. One of my subscribers asked me if I had a “homemade” recipe for Corn Syrup because where she was from, it was nowhere to be found. I asked my mother if she knew how to make it and she said – “I never did but your grandmother used to make it during the war as it was too pricey”. After digging into her mother’s recipe notebook (it’s as scary as hers; yellow pages and unidentified stains), she found it and gave it to me. This recipe is from my lovely late grandmother and the results are pretty close to the “real” thing. It’s very easy to make, no artificial ingredients and a great way to enjoy this homemade substitute in your baked goods. Another plus is it will keep for up to 3 months. I use corn on the cob as I want to extract the starch from the vegetable. I simmer it until 1/3rd of the liquid is evaporated and then remove it from the heat, cover and let it sit for about 4 hours. The cobs will absorb some liquid during that time, ending up with about 2 cups. From there, I proceed with the recipe which is quite simple; granulated sugar and salt. When the sugar is dissolved and the mixture is simmering, I add cream of tartar. This will prevent sugar crystals from forming. Another step I do is to brush the sides of the saucepan with a pastry brush dipped in water. While simmering, some sugar will splatter onto the sides of it and can crystallize the rest of the sugar in the saucepan. I’ve been using this little trick when I make syrup and Caramel and it works like a charm. This Corn Syrup is the perfect substitute for the commercial ones. It’s a lovely recipe for some of you who cannot find it or simply if you like making condiments from scratch. It makes about 2 ¼ cups, giving you a fair amount to use for your baking and cooking needs. It will keep for about 3 months. Bon Appétit! Check out these other great condiment recipes… – Homemade Tzatziki Sauce – Basil Lemon Butter – Sweet & Savory Homemade Ketchup – Bourbon Maple Bacon Jam – Cheddar Cheese Sauce – Italian Vinaigrette and for even more condiment recipes, click on this link… Recipe Category • Condiments Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
How Is High Fructose Corn Syrup Processed?
FAQ
What is a substitute for corn syrup solids in sausage making?
Is corn syrup the same as corn syrup solid?
What is corn syrup solids substitute?
What is the process of making corn syrup?
How do you make corn syrup?
Making corn syrup only requires a few simple kitchen ingredients: Corn starch – This provides the thickening power needed to create the syrup. Look for non-GMO corn starch. Water – Adds the liquid that will be thickened by the corn starch. Filtered water is best. Granulated white sugar – Sweetens the syrup to balance the starchiness.
Is sucralose made from corn syrup?
No. Sucralose is an artificial sweetener and sugar substitute. It is synthesized by the selective chlorination of sucrose in a multistep route that substitutes three specific hydroxyl groups with chlorine atoms.
Can You Make your own corn syrup?
In conclusion, making your own corn syrup is a fun and easy process that can help you to save money and have more control over the ingredients in your food. It’s a great way to experiment with different ingredients and flavors, and it’s a fun project for the whole family. Why not give it a try? Was this page helpful? Can Corn Syrup Be Substituted?
Is corn syrup a liquid or a solid?
Corn syrup solids are made by removing most of the water from corn syrup. Corn syrup, whether it’s solid or liquid or contains added fructose (i.e. high fructose corn syrup), is an added sugar that may contribute to obesity and heart disease.