How To Make Karo Syrup Recipes

HOMEMADE CORN SYRUP SUBSTITUTE ( SIMPLE SYRUP )

Steps:

• Combine all ingredients in a large saucepan.
• Bring to a boil, stirring constantly.
• Reduce heat to a simmer and put cover for 3 minutes to get sugar crystals off the sides of the pan.
• Uncover and simmer, stirring often, until it reaches the soft ball stage.
• Cool and store in a covered container at room temperature.
• Your syrup should keep for about 2 months.
• Makes about 2 cups.

PANCAKE SYRUP

Steps:

• In a small saucepan, combine the sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in maple flavoring. Refrigerate leftovers.

HOW TO MAKE GOLDEN SYRUP

Steps:

• Place the sugar and water in a saucepan and stir to combine. Bring it to a boil, stirring regularly to prevent burning until the sugar is dissolved. Stir very gently to prevent sugar water from splashing up the sides of the saucepan. Once boiling gently stir in the lemon juice or citric acid. Reduce the heat to a very low and gentle simmer (I use "3" on my induction cooktop but this will vary from cooktop to cooktop) Leave the saucepan uncovered. DO NOT STIR the syrup again. Let it simmer on very low for 40-60 minutes or longer until the sugar is a rich amber color. If you're using a thermometer the temperature should be about 240-250 degrees F.Note: If your syrup is too thick and stiff you can reheat it, adding a little bit of water. If your syrup is too runny then you need to let the syrup caramelize longer.
• Turn off the heat, let it sit for a few minutes, then pour the hot syrup into a glass jar and let it cool completely before closing the jar with tight sealing lid.Store your golden syrup at room temperature where it will keep for several months. This makes approximately 3 cups of golden syrup.

LOW CARB HOMEMADE CORN SYRUP

Steps:

• In a small saucepan over medium heat, mix the water and granulated erythritol (or similar sweetener). Bring to a low boil.
• Stir in butter and vanilla extracts. Reduce heat to low.
• In a small bowl or cup, mix the xantham gum with a tablespoon of hot water and stir with a fork to remove as many clumps as possible. It will thicken up quickly and not dissolve completely.
• Add the xantham gum mixture to the saucepan, stirring continually. Raise the heat to medium and bring the mix back to a low boil. Cook for one minute until the mixture starts to thicken. Remove from heat.
• Pour the corn syrup thru a sieve, pressing the corn syrup thru while leaving the xantham gum solids in the sieve.
• Allow to cool slightly before using in your recipe.