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How Corn Syrup Became Cane Syrup?

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“How Corn Syrup became cane syrup? I know this heading will strike with all those bakers and cooks, who are striving hard to come up with a healthy option for corn syrup.  


Eileen Talanian in her book "Marshmallows" suggests that the transition from corn syrup to cane syrup, can be pretty easier and all you will need to do is keep the tabs on the temperature. She suggests that, sugar and water should be boiled until they attain a specific temperature. The product obtained at this juncture of temperature is known as the invert sugar.


Invert sugars inhibit the re-crystallization of melted sugar in baking recipes and candy. Most of the baking recipes call for the corn syrup because it is the commonly available commercially – made invert sugar.   You can easily change from corn syrup to cane sugar by replacing the former with this homemade invert sugar.


You may face some difficulties with the sugar syrup for a while, but trust me “experience makes man perfect”. 


For preparing about 1 quart cane sugar syrup at home you need:

  • Water -2 cups (16 ounces)

  • Tartar – 1tsp cream

  • Granulated cane sugar - 5 1/3 cups (2 lbs + 10 ounces)

  • Pinch of salt

  • 4 quart sauce pan

  • Pastry brush

  • A candy thermometer

  • Clean glass jars with lids

  • Stainless steel /Silicon spoon


Method of preparation

  • Mix all ingredients in the saucepan and stir until the sugar gets moistened. 


  • Once the sugar gets moistened, clip the thermometer to the side of the pan and set it to high heat. Stop stirring at this point.


  • When sugar boils, brush the sides of saucepan using the pastry brush. This dissolves any sugar crystals that have remained on the sides. If some crystals remain on the side, then, this may lead to re-crystallization of the syrup. You can stop brushing once the syrup comes to a full boil. If you don’t have a pastry brush, you need not to worry because you can cover the saucepan with lid for few minutes, as, this will help the entrapped steam to wash any crystals that have remained on the sides.


  • Boil the sugar syrup until it attains the temperature of 240° Fahrenheit. Immediately remove the saucepan from heat, remove the candy thermometer, and allow the pan to cool down. Leave the syrup undisturbed for atleast an hour.

  • Slowly pour this sugar syrup into glass jars, seal with the lids, and store in the cupboard. And don’t fiddle with it much because that can induce crystallization. You can store it for at least two months or more.
  • Usually the cane sugar syrup is thicker than the corn syrup and if you are facing difficulty in using it, then, microwave the jar for a few seconds before you intend to use. Remove the lid before microwaving the jar. Or, you can place the jar in a saucepan of warm water to lighten the syrup. Re-heating may sometimes induce re-crystallization and to avoid this, you can store the syrup in half- pint (1cup) jars, and use one portion at a time. 


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How Corn Syrup Became Cane Syrup?