Homemade Corn Syrup You Can Use in Place of the Store-Bought Stuff. Every time I discover a way to make a popular commercial product at home, my mind is blown. Homemade corn syrup is not something I had ever considered making, but much like homemade grenadine, homemade Baileys, homemade goldfish crackers, and homemade Oreo cookies, I am so glad that I did. While I wouldn’t make any of these products from scratch every single time (I’m human and laziness often wins), every item on the list is better that its store-bought counterpart.
When I posted on the Cupcake Project Facebook page that I was making something with two pounds of sugar and corn, the guesses started rolling in. Several of you (the first being Amanda Johnson) correctly surmised that I was making homemade corn syrup (have a look at the post to see the other guesses). Susan Milner wasn’t so sure: “I thought corn syrup at first, too, but corn syrup doesn’t taste like corn. It’s just sugar from corn, so I say it’s a corn whiskey moonshine for sure!” Q. Q. Q. Homemade Corn Syrup Recipe. 12.Homemade Ingredients. Sourdough Starter. Homemade Butter. Homemade Unsalted Butter. Boiled Cider (Apple Molasses) Pour apple cider into a very large, non-reactive stockpot (stainless steel, copper, or glass, but NOT aluminum unless it’s coated). Use a clean ruler or wooden stick that you can mark with the starting level of the cider.
Turn heat to high, cover the pot with a splatter screen (to prevent flies or other insects from dropping into the pot) and bring to a boil. Boil the cider hard until it has reduced to 1/7 of its original volume. Watch more carefully toward the end because it may creep up higher in the pan as it becomes thicker and bubbles stack up on each other. Turn off the heat and let the bubbles die down to check the depth of the liquid with your ruler or dipstick. You should end up with approximately the volume that it takes to fill a clean, empty 750ml wine bottle. Pour into a clean, sterile jar (for long term storage) or a clean, empty wine bottle (for short term, refrigerated storage).
Sourdough Starter. In a large glass bowl, combine warm water, yeast, and flour. Place a clean towel over bowl and place in warm dry place. I placed mine in the oven with the light on (no, I did not use it for a few days). Every 24 hours, discard 1/2 of the mixture and then add 1 cup flour and 1 cup warm water. Re-cover and return to a warm dry place. If a liquid layer forms on top of mixture, stir it in prior to each feeding. After 4-7 days of feedings, mixture will begin to bubble and develop a sour smell as the starter ferments. After each use, replace the amount of mixture that was removed with equal parts flour and water (if you use 1 cup replace with 1 cup flour and 1 cup water– this will increase the size of your starter!).
Make sure you record the date of your starter (for your children).