Corn syrup is a sweetener that makes our cakes more juicy and keep faster. In addition, they are also ideal to make ice cream, drinks, biscuits or for breakfast pancakes. In recipes, we propose this recipe for homemade corn syrup, much more natural and healthy than its commercial version. Also called corn syrup or Emcorn Syrup/EM, corn syrup is the perfect substitute for honey or invert sugar, with great conservation time and with a taste of very delicious corn. With these amounts, you will get a cup of syrup, the fair to perform any dessert. As preserved so well, do not hesitate to fold quantities and get more quantity of this golden syrup. We go with the recipe to discover how to make corn syrup!
| 🚻 4 Diners | 🕘 45m | 🍵 Chef | 🤯 Low Disturbance |
| Ingredients to make corn syrup (corn syrup): |
| 700 milliliters of water 300 grams of sugar (1½ cups) 325 grams of corn |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled, traditional United States recipe |
Ingredients to make corn syrup (corn syrup):
1. Put the water in a pot along with the sugar, remove and put on the fire until it boils.
2. While water with sugar boils, the corn grains drain well, especially if they are canned.
3. Once the water with sugar begins to boil, add the corn grains. Keep cooking until the mixture is reduced by half, you can spend about 45 minutes. Remove from time to time until you see that the liquid has become a yellow and slightly thick syrup.
4. With the help of a strainer, separate the syrup from corn grains. Save the syrup obtained in a lid boat. When it is cold, cover well and reserve in the fridge until consuming.
Trick: Do not throw the cooked corn grains, they are delicious and can serve to incorporate them into other desserts such as Macedonias, or add them to a yogurt.
5. And you already have your corn syrup ready to prepare biscuits, ice cream or cakes! I hope you liked it and I invite you to visit my blog, target = _blank relic = NOFOLLOW CLASS = OUTBOUNDCAKES FOR YOU.
