How to Make Corn Syrup
ISO Document Type:
Work Instruction (WI) Purpose & Scope:
White Corn syrup made from corn starch using a catalyst process to yield the sweetener. The separation forms a thick, viscous liquid made from a solution of heating corn byproduct, sugar and water. The heat separates molecules, producing a clear liquid, which is where the name white originates.
Responsibilities:
Head Cook/Chef Ingredients
- 1 cup sugar (white sugar for light corn syrup, brown sugar for dark corn syrup)
- 1/4 cup nearly boiling hot water.
- 3-4 ears of corn or 2 cups frozen corn kernals
- 5 1/4 cups water (reduce this to 2 1/2 cups if leaving the corn out)
- 36 oz. of sugar = 1021 Gram.
- 1 tablespoon vanilla extract
- 2 teaspoons salt
Instructions
- Stir together till sugar is dissolved.
- Let cool before using.
- Slice or snap corn on the cob into smaller chunks. (I snapped mine into thirds. I cut part way through the cob till I hit the center and then just snapped at the precut line).
- Bring medium sized sauce pan with the water and corn to a boil.
- Reduce heat to medium and let simmer 30 min. or until water is reduced by half.
- Pull out your corn cobs from the pan, or using a large strainer spoon(you know the ones with the holes in it!)
- strain out all of your corn from the pan.
- Add sugar, salt and vanilla to the pan, stir until sugar is dissolved.
- Using a candy thermometer cook to soft ball stage (235 °F) stirring occasionally.
- Remove from heat and let cool until ready to use.
- Store in refrigerator (it will keep for a long time!, not sure how long though)
- When ready to use, if you have a few sugar crystals, microwave it with just a little bit of water to gently melt those sugar crystals before using.
Here's our method: Bring 2 cups of granulated sugar and 1 cup of water to a simmer in a medium saucepan. Continue to simmer the syrup, covered, for 10 minutes, and then let it cool completely. The syrup can be refrigerated for at least two weeks without crystallization.