In the industry, such a syrup is made by multi-stage hydrolysis of corn starch, as a result of which the starch itself decomposes to glucose. The obtained mixture is flavored with stabilizers, so that the product does not crystallize during the storage period. At home, to repeat all the steps of production will not work, because the final product will be less stable, but making corn syrup with their own hands is still possible. As a result, you will get a much more natural product with the same properties as the purchased product.
How to make corn syrup at home?
Corn syrup is cooked almost the same way as ordinary sugar syrup , except for corn, which is used as a base. At home, you can cook both light sugar syrup, and dark, more like molasses. In the first case, a glass of ordinary white sugar is used in the recipe, and in the second case - a similar volume of brown sugar.
Many are also interested in the recipe for how to prepare corn syrup from starch, but the fact is that in a simple kitchen it is much easier to use a starch-rich corn broth than to hydrolyze already prepared dry starch with a special enzyme (alpha-amylase). That's why we recommend to stop on the following recipe, especially since the simplified technique will not affect the result.
Corn syrup - recipe
Ingredients:
- brown sugar - 1 item;
- Corn - 3-4 cobs;
- water - 1,2 l;
- white sugar - 960 g;
- extract of vanilla - 1 tbsp. a spoon;
- salt - 2 teaspoons.
Preparation
- Before making corn syrup, cut the maize cobs into 3-4 parts, having previously cleaned them from the outer leaves and stigmas.
- Fill the cobs with water and leave on medium heat for about half an hour or until the volume of water is reduced by half.
- The resulting broth strain, and mix with two kinds of sugar, salt and vanilla extract. The latter is designed to give flavor to the syrup, because it is not an obligatory ingredient.
- Boil the syrup to a temperature of 235 degrees (the "soft ball" stage), then remove the syrup from the heat and refrigerate before use.
- Store this syrup should be in an airtight container, in the refrigerator. If the crystals of sugar are still formed, it will be enough just to reheat the syrup lightly with the addition of a couple of spoons of hot water.
Invert corn syrup - recipe
If you do not know what to replace the classic corn syrup, then try to make invert syrup. Despite the difficult name, it is elementary to prepare such a product. In fact, this is a simple sugar syrup, prepared by heating sugar with water in the presence of acid. The prefix "invert" in this case means that in the process of heating sucrose broke up into glucose and fructose.
Ingredients:
- sugar - 290 g;
- corn broth - 70 ml;
- water 50 ml;
- citric acid - 1/3 tsp.
Preparation
- Mixing the sugar with water and decoction from the corn, wait for the dissolution of the crystals and add the citric acid.
- After stirring, leave the syrup cooked for about half an hour or until the temperature is 108 degrees.
- Now drip some syrup on a cold saucer, and then rub the drop between your fingers and squeeze them. If the syrup has reached a thick thread, it's ready. Such a product can be stored in a glass container at room temperature for about 3 weeks.