Why scientific charts when we’re discussing corn syrup? Because it’s what prompted me to find a corn syrup substitute (and it makes me look science-y). Hurray, cane syrup is your new friend!
According to the USDA Economic Research Service: Currently, approximately 90 percent of domestic corn acres are produced with HT seeds.
What are HT seeds? This definition from Beyond Pesticides sums it up:
Herbicide tolerant crops are designed to tolerate specific broad-spectrum herbicides, which kill the surrounding weeds, but leave the cultivated crop intact. Currently, the only varieties cultivated in the U.S. are engineered to be tolerant to glyphosate. However, the U.S. Department of Agriculture (USDA) is currently in the process of deregulating other new varieties of crops that are resistant to 2,4-D and other herbicides.
And let’s not forget that 83% of the United States corn crop is also Insect Resistant… which is another whole bag of genetic things that have been done to this crop. Since chemicals like glyphosate are not part of our dinner regime (another glass of Round-Up, dear?) it’s up to me as our food and health steward to keep chemicals out!
Nope, this gal doesn’t need much more prompting to keep Franken-Corn out of her families meals.
Ok, now that I’ve somewhat depressed you… lets talk about MARSHMALLOWS! Cuz if any confection can turn a frown upside down it’s the mighty marshmallow. What’s that got to do with corn syrup? Well, it’s a key ingredient and the reason I needed to figure out how to give corn syrup the boot.
Making your own cane syrup is soooooo simple! I made a short video to show you how easy this is. I will repeat my thought from the video: be sure you have set aside some time to work on only your syrup. You don’t want to step away from the saucepan as you are boiling sugar… ask me how I know. No, don’t ask. I don’t want to talk about it. Just believe that focus is your friend here.
Yes, you’re right… I did mention marshmallows. And you WILL get a recipe… in the next blog post. It’s ok, you’ve waited this long. If you’re feeling glum just scroll back up and look at that adorable puppy. Works every time!
Don't want to use corn syrup? You don't have to. Use homemade cane syrup instead!
Add all of the ingredients to a large saucepan. Stir to combine.
Using a wooden spoon bring sugar to a boil over a medium-high heat.
Insert candy thermometer and reducing boil slightly, continue to boil unitl the thermometer reaches 240°F. You have achieved what is called in the candy world: the soft ball stage.
Turn off your heat and remove the saucepan and set on a wire rack to cool.
This syrup can be stored in an air-tight container in a cabinet for up to 2 months.
Do you have a favorite substitute recipe?