I have had this recipe for some time but had never tried it until last Christmas when I wanted to make some divinity fudge and couldn’t find any commercial corn syrup that was GMO free. I was pleasantly surprised at the results… the substitute is the same consistency as corn syrup, it looks like corn syrup, and it certainly works like purchased corn syrup in the divinity fudge recipe, and also in a nut brittle recipe that is another one of our favorites. I almost never use corn syrup, but when it’s a necessary recipe ingredient, it’s good to know there is such a satisfactory GMO free alternative.
Sweet william (Dianthus barbatus)
Ingredients for the GMO Free Light Corn Syrup Substitute
2 cups white granulated sugar (cane, organic)
3/4 cup water
1/4 teaspoon cream of tartar
a dash of salt
Combine all the ingredients in a heavy sauce pan and stir until the sugar is completely dissolved. Use a damp paper towel or pastry brush to remove any sugar crystals from the side of the pan. Bring to a boil over medium heat. Reduce the heat, cover the pan, and simmer for three minutes. Remove the cover and continue to cook the sugar syrup until it reaches a temperature between 232°F and 240°F. This is called the “soft ball stage” and will happen fairly quickly.
Remove the pan from the heat and let the syrup cool. My directions say that this recipe will make nearly two cups of syrup and that the syrup will keep at room temperature for nearly two months.
Note: After the initial THOROUGH stirring, it is important NOT to stir the sugar mixture or to get any sugar crystals on the sides of the pan, because even one sugar crystal can cause the syrup to crystallize.