Image by Steven Vance via FlickrCorn syrup is a food syrup, which is made from the starch of maize and contains varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is distinct from high-fructose corn syrup, created when corn syrup undergoes enzymatic processing that produces a sweeter compound containing higher levels of fructose.
Its major uses in commercially-prepared foods are as a thickener, sweetener, and humectant (an ingredient that retains moisture and thus maintains a food's freshness).
In the United States, cane sugar quotas raise the price of sugar; hence, domestically produced corn syrup and high-fructose corn syrup (HFCS) are less expensive alternatives that are often used in American-made processed and mass-produced foods, candies, soft drinks and fruit drinks to help control cost.
Ingredients:
2 cups white sugar
3/4 cup water
1/4 tsp. cream of tartar
Dash of salt
Procedure:
1.Combine all ingredients in a heavy, large pan.
2. Stir and bring to a boil.
3. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan.
4. Uncover and cook until it reaches soft ball stage. Stir often.
5. Cool syrup and store in a covered container at room temperature.
This will keep for about 2 months. Makes almost 2 cups.
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