how to make a homemade corn syrup?hat the ingredients??i juz know the corn starch..?

Answer 1

Light Corn Syrup Substitute recipe

2 cups granulated sugar
3/4 cup water
1/4 teaspoon cream of tartar
Dash of salt

Combine all ingredients in a heavy, large pan. Stir and bring to a boil. Reduce heat to a simmer and put cover on it for 3 minutes to get sugar crystals off the sides of the pan. Uncover and cook until it reaches soft ball stage. Stir often.

Cool syrup and store in a covered container at room temperature. It will keep for about 2 months.

Makes almost 2 cups.



And if you want to use cornstarch.... here is another recipe
for it:

CORNSTARCH CORN SYRUP

2/3 c. water
2 tbsp. cornstarch
2 c. sugar
1/8 tsp. powdered alum
1/8 tsp. vanilla

Mix the cornstarch with the cold water; place in a saucepan and bring to a boil, stirring while cooking. When it becomes clear, add the sugar. Boil down until it is the thickness of prepared corn syrup. It will thicken some as it cools. Add 1/8 teaspoon powdered alum and stir in. Flavor with vanilla. A drop of yellow food coloring will give it just the right color. After adding the sugar, stir only to dissolve.

Note: The powdered alum keeps the syrup from forming crystals. The cornstarch gives it smoothness.

Dark Syrup: Use brown sugar in place of the white in either recipe.

Honey: Use either recipe above, flavor with orange flavoring. Add yellow food coloring, 1 to 2 drops.

Answer 2

No, flour and starch aren't from now on an same. Wheat flour is a mixture of starch, glutens (proteins) and different issues. Starch is organic starch. that is easily a chemical made from gazillions of sugar (glucose) molecules bonded mutually. Starch and flour do no longer have an same cooking homes. there is really no distinction between wheat starch and corn starch. because wheat and corn are 2 different grains, there's a distinction between corn flour and wheat flour. Corn flour wouldn't have glutens and could't be utilized by technique of itself in breads or different things you anticipate to upward push for the time of baking. because of this cornbread is made with a mixture of wheat flour and cornmeal.

Answer 3

I could only find the ingredients for a corn syrup substitute. It should work the same in any recipe, though, as corn syrup.

http://www.recipezaar.com/74080

Here is how they make corn syrup:

http://home.howstuffworks.com/question93.htm

Hope this helps!

Answer 4

their is a ressapy 4 bromit, this is like regular bromit axcept porple



huh??? what???