Corn Syrup Substitute (Raquel)
December 14, 2006 by sharppointythings
 I just ran across a handy bit of information and being unsure of how to store/file/remember it I decided the logical solution was to post it here. Now it’s a nuisance to all of my readers who’ve never had an interest in corn syrup substitution, but all I have to do to find it is search through my blog archives. (Muhahaha! Mine is an evil laugh…)
“Corn syrup substituteÂÂ
For each 1 cup corn syrup called for, use 1 1/4 cups granulated sugar or firmly packed brown sugar plus 1/4 cup liquid (use liquid called for in recipe).”
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(learned at http://www.cdkitchen.com/)
Actually, there have been many times that I’ve been unable to make certain recipes due to a lack of corn syrup so this will come in handy!
Thanks!
I’ve had the same problem. Thanks for the recipe. And in return, I’ll share with you my recipe for Homemade Sweetened Condensed Milk…
Homemade Sweetened Condensed Milk
1/2 cup boiling water
1 cup nonfat dry milk
2/3 cup sugar
2 tablespoons melted butter or margarine
Place all ingredients in the container of an electric blender in the order given; process on medium-low speed for 2 minutes.
Allow to cool to room temperature before using in a recipe or store in refrigerator for up to 1 week.
Makes 1 1/4 cups or the equivalent of 1 (14-ounce) can.