Perfect Homemade Corn Syrup Substitute

The recipe starts by combining granulated sugar, water, cream of tartar, lemon juice, and salt in a saucepan over medium heat. Once the sugar dissolves, the mixture simmers steadily for 15 to 20 minutes until it thickens enough to drip slowly from a spatula, or reaches about 230°F (110°C) on a candy thermometer. Cooling it quickly in cold water stops cooking. The final syrup quantity is about 1 1/3 cups, giving a viscous syrup to substitute for corn syrup in recipes.

This syrup is useful in recipes requiring corn syrup’s properties, such as candy-making, as it prevents crystallization and maintains smoothness. The lemon juice is key in avoiding sugar crystals during storage. The syrup should be kept in an airtight container at room temperature and can last for up to three months.