Cane syrup is what was used before corn syrup
Cane Syrup
Ingredients
2 cups water
5-1/3 cups granulated sugar
1 tsp cream of tartar
pinch of salt
- Equipment:
4 quart sauce pan
candy thermometer
stainless steel or silicone spoon
Directions
- Combine all ingredients in saucepan
- Carefully stir until sugar is completely moist. Being careful to not splash up on the sides of the pan
- clip candy thermometer to side of pan, make sure it is not touching the bottom of the pan, turn on high heat. DO NOT STIR SUGAR AFTER THIS POINT
- boil syrup until it just barely reaches temperature of 240 Fahrenheit, immediately remove from heat, remove thermometer
- allow syrup to sit undisturbed for at least an hour
- gently pour cooled syrup into clean glass jars, seal with lids
- can store for at least two months
Recipe Video
Notes
- jostling too much can cause the syrup to crystallize
- to use syrup: remove metal lid, microwave jar of syrup on HIGH 30 seconds at a time, until it is pourable
- Original recipe link: https://www.thekitchn.com/pantry-staples-diy-cane-sugar-131934
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