Homemade Corn Syrup
Homemade corn syrup made by simmering corn on the cob to flavor the water, then cooking it down with sugar, salt and a vanilla bean into a thick syrup. Yields approximately 2.5 pounds (1.1 kg). The corn is optional and only there to impart flavor.
⏱️ Prep: 15 min🍳 Cook: 60 min
Nutritionper 100 g›
260
Calories
0g
Protein
67g
Carbs
0g
Fat
Ingredients
| 14 ounces (400 g) | corn on the cob (about 2-4 ears; for flavor only) |
| 5 1/4 cups (1.24 L) | water (use 2 1/2 cups / 590 ml if leaving the corn off) |
| 2 pounds (900 g) | sugar |
| 2 teaspoons (12 g) | salt |
| 1 | vanilla bean |
Instructions
- Slice the corn cobs into one-inch slices. Use a sharp knife and be careful. (If you plan to leave the corn off, skip directly to step 5 and use only 2 1/2 cups of water.)
- Bring a medium saucepan filled with the water and cut corn to a boil.
- Reduce the heat to medium and simmer until the water is reduced by half, about 30 minutes.
- Using a colander, strain out the corn, reserving the corn-flavored water.
- Return the water to the saucepan and add the sugar and salt.
- Scrape the seeds from the vanilla bean and add both the seeds and the pod to the saucepan.
- Turn the heat to medium-low and stir until the sugar is dissolved.
- Simmer until the mixture is thick enough to stick to the back of a spoon, about 30 minutes to 1 hour.
- Remove from the heat and cool to room temperature.
- Store in the refrigerator with the vanilla bean until ready to use. When ready to use, if necessary, microwave with a touch of water and gently stir to remove sugar crystals.