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I developed this recipe while I was working on my cookbook Marshmallows: Homemade Gourmet Treats (Gibbs Smith, Publisher, March, 2008). It can be substituted for light corn syrup in candy and marshmallow recipes. While it probably can be substituted for corn syrup in all or most recipes that call for it, because it is an invert syrup just as corn syrup is, I have not tested it in other recipes, so I don’t want to make that guarantee. 1 cup water Place the ingredients into a heavy 4-quart pan, stirring gently with a heatproof spatula until the sugar is moistened. Bring to a boil over medium-high heat, and cover the pan for 2 minutes to allow steam to wash any sugar crystals from the sides of the pan. Then uncover the pan, insert a candy thermometer, and increase the heat to high. Do not stir it at all once you have removed the lid, or the syrup will crystallize as it cools. Continue cooking until it reaches 240 degrees Fahrenheit. Remove from the heat and let the syrup cool for 15 minutes. Ladle the syrup into clean jars and attach the lids. Allow to cool undisturbed. Store it at room temperature for up to 2 months. If the syrup begins to form crystals at the bottom of the jar, don’t be alarmed; just pour out the amount of syrup you need when you use it, without scraping the jar. Discard any crystallized part that is left in the jar. NOTE: The syrup will be very thick once it cools. To use it, microwave for 2 minutes on high power, or place the jar in a pan of hot water over low heat until it can be poured easily. Do not stir the syrup. (To print the recipe, right-click the window and select PRINT) |